Name: Passionfruit curd
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1/2 cup passionfruit pulp; 1 teaspoon finely grated lemon zest; 1/4 cup lemon juice; 2/3 cup caster sugar; 3 eggs, lightly whisked; 200 gram unsalted butter, chopped

Passionfruit curd

Enjoy this deliciously fresh and zesty passionfruit curd- the perfect accompaniment with breakfast or dessert.

Makes 2.5 cup

Prep

20M

Cook

15M

Total

35M

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Ingredients

1/2 cup passionfruit pulp

1 teaspoon finely grated lemon zest

1/4 cup lemon juice

2/3 cup caster sugar

3 eggs, lightly whisked

200 gram unsalted butter, chopped

Method

1.Combine all ingredients in a large heat-proof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Cook and stir for 15 minutes or until mixture thickens and coats the back of a wooden spoon.

2.Remove from heat. Place bowl in a sink of cold water; stir until mixture cools a little (to stop the cooking process). Ladleinto hot sterilised jars; sealimmediately. Cool for 3 hours. Label and date, then store in the fridge.

You need 8 passionfruit for this recipe. Don’t overheat curd, as it will curdle. To sterilise jars, wash in warm, soapy water, then rinse. Place on a baking tray and heat in an oven preheated to 150°C/130°C fan-forced for 20 minutes. Store curd in fridge for up to 6 months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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