Lemon and passion fruit curd

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Lemon and passion fruit curd

We went out for breakfast this morning – a rare treat at the moment – and I know why. Somebody (very small who shall remain nameless) is very determined to stand in a high chair, scream, and snatch things off surrounding tables. Sure, I don’t expect much else from a 10 month old, but it is trying, especially when you are trying to minimise the noise to the rest of the diners who envisaged a relaxing morning. I rescued my cappuccino from the lightening quick reflexes of said person, and put all the salt and pepper shakers out of the way. Spoons were flung, plates grabbed, raspberry muffin was distributed around the highchair in a mile wide radius. But was it all worth it? Well yes. Definitely.

We went to Replete on Barkers Rd in Hawthorn. We have driven past many a time, and there is usually a queue out the front – which is why I noticed them. I mean who queues for a cooked breakfast…honestly? I vowed to Tom that I would never queue for breakfast, nor nightclubs. Not that I am going to be going to any nightclubs anytime soon.

A few weeks ago I went to Replete for the first time with some work colleagues. I had Corn Fritters with crispy bacon, avocado salsa, sour cream, sweet chilli sauce and relish. It was amazing, and so too was most other stuff on their menu. It’s rare to be at a restaurant and feeling indecisive because it all looks too good.  Today, guess what, I had the same again! I am so predictable. I wanted to take Tom because a) it’s really hard to describe food to someone else and b) we hardly ever go out – so it was a nice treat for an otherwise quiet weekend.

The thing I like about businesses like Replete is that they make all their food themselves, and they sell things on the side, such as cutneys, biscotti etc. I also noticed Lemon curd for sale for a tasty $4.50, and wondered what really was in Lemon curd.

Then in the afternoon, while getting up close and personal with the compost, I noticed a neighbours lemon tree that hangs over the lane with some low hanging fruit, so I helped myself to a few. So, armed with fresh unadulterated lemons and the appetite for lemon curd this has had me trawling through recipe books and the internet this afternoon trying to find the perfect recipe.

Lemon curd is basically lemon butter. It can be used on scones, or as a breakfast spread. You can make curd out of other things, such as lime, oranges or raspberry’s. Curd is not the same as jam, as it has eggs in it, it will only last for about a week. But if you are using in a dessert, or on scones, then why would you want to keep it for longer?

I made the recipe below, and am pretty happy with it. Hope you like it.

Ingredients

  • 3 eggs
  • 1/2 cup fresh lemon juice
  • finely grated zest of 2 lemons
  • 3/4 cup organic raw sugar
  • 56 grams butter
  • 1 passion fruit – optional

What you will need

  • Double boiler
  • Whisk
  • Grater
  • Juicer
  • 1 or 2 sterilised jars (total of about 330mls)
  • 1 sieve – optional (if you don’t like lemon rind in your curd then use the sieve)

What to do

  1. Whisk the eggs, sugar and lemon juice together
  2. Place over the double boiler and stir continuously for about 10 mins or until the mixture thickens
  3. Remove from the heat
  4. If you wish, you can sieve out any big bits of lemon pulp at this stage. I don’t mind them
  5. And add the zest, butter and passion fruit
  6. Stir until the butter has melted
  7. If you wish, sieve out the zest before placing the curd in jars

The curd will thicken when cooled.

Refrigerate and use within the week.

Dessert option

Lemon and passionfruit curd with cream

  • Fold the curd with pure whipped cream and serve with fresh fruit

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One Comment Add yours

  1. Kaz says:

    I have made this a few times now, incl a version dairy free with only egg yolks so I can enjoy some too. Thanks – awesome recipe!

    Like

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