※ Passionfruit and Lemon Curd

Makes about 700ml


  • 125ml fresh passionfruit pulp (about 7 fruit)
  • rind and juice of 2 small lemons, strained
  • 250g (1 cup) sugar
  • 125g softened Australian unsalted butter, cubed
  • 4 eggs, lightly beaten


Combine passionfruit, lemon juice, sugar and butter in a heavy-based saucepan and cook, stirring over low heat until sugar has dissolved and butter has just melted. Do not boil. Remove from heat and add eggs in a thin stream, stirring continuously with a wooden spoon. Return to a very low heat and cook, stirring continuously for 15 minutes or until mixture thickens and coats the back of the spoon. Cool to room temperature before refrigerating or bottling in sterilized jars.

Tips / Handy Hints

This recipe makes enough curd to fill about 80 tiny tartlets


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