Lime & Passionfruit Curd

If you are not already sold by the title of this post, I must preface this recipe by telling you (rather unashamedly) how absolutely gorgeous it is to eat... The lime and passionfruit make this a wonderfully fresh and flavoursome curd that's like summer on a spoon. It is very easy to make, and would make a wonderful edible gift for a loved one. Stored in a jar with an airtight lid, this curd will keep in the fridge for up to 1 month.

There are many uses for a lovely curd like this... Here are are just a few ideas to get you drooling...

• Served with pancakes
• Injected into vanilla cupcakes with a piping tip
• Paired with whipped cream to sandwich a sponge cake together
•  Drizzled over ice cream
• Served with a citrusy cheesecake

But enough with the hyperbole, where's the recipe already?!

Lime & Passionfruit Curd

Adapted recipe from 200 Christmas Recipes by Hamlyn

(makes around 2 1/4 cups quantity)

Ingredients

250g caster sugar

zest and juice of 4 limes, kept aside in separate bowls

125 unsalted butter, cut into pieces

4 eggs, beaten and strained

3 passionfuits

Method

1. Place a heatproof bowl over a saucepan of simmering water, making sure that the bowl is not touching the water. Place the sugar and zest in the bowl and press them against the edge of the bowl with a spoon to release the oils from the zest.

2. Pour the lime juice into the bowl through a sieve and add the butter. Heat, stirring occasionally, until the butter has melted.

3. Whisk the eggs into the mixture and then switch back to the wooden spoon and stir constantly to avoid curdling. Continue stirring over low heat for approximately 20-25 minutes until the curd lightly coats the back of the wooden spoon.

4. Remove the bowl from the heat and cool slightly before stirring through the passionfruit pulp.

5. Transfer to warm, sterilised jars*. Cover each jar with a disc of waxed paper, placed waxed side down. Allow to cool, then close the jars with their lids.

* How to sterilise jars

I have often wondered what this actually entails, but as it turns out, it's relatively simple! To sterilise jars wash them either in the dishwasher or in hot soapy water. Rinse and dry them in the oven on the lowest setting for 15 minutes. Fill the jars while still warm.

Note

The curd will thicken with refrigeration, but if you wish to thin it out again for use simply warm slightly.

Till next time, dear readers!

Ladybird x