Tuesday, January 4, 2011
Lemon and Passionfruit Butter/Curd
In our house we, G and I, have a deep and abiding love of Lemon Butter. So much so that I will buy a small jar at the Farmers Market and happily pay $6.00 for it. Curd is a time consuming thing to make so I felt that the price was worth it.
On Junior MasterChef on of the twins made Lemon Meringue Cupcakes. I had to have them so I made a batch. Just before starting on her lemon curd recipe I remembered the recipe my mother gave me that my Grandmother used to make. She didn't use a double boiler just cooked it on a low heat and watched it carefully.
Before starting I thought "Self why not melt the juice, butter and sugar together and then beat it into the egg yolks and then put it back on the heat....So I did and it worked.
That batch was wonderful. I had to try it again to make sure it wasn't just insanely good luck.
I was going to make Lemon Curd Pie and put the passionfruit on the top but decided to put the passionfruit in it.
It is addictive.
I am eating it with a spoon straight out of the jar. I will not be stopped. Be grateful I am giving out this recipe. I was so tempted to just hog it to myself.
Lemon and Passionfruit Curd
This curd is made in a pot on direct heat. Have the heat as low as possible or use a double boiler after adding the eggs. Heat to between 75° C(170°F) on your sugar thermometer.
Water in the double boiler should be just simmering and not touch the top pot or bowl.
1 cup lemon juice
½ cup passionfruit pulp
300 grams butter
1 ½ cups (330 grams) white sugar
Grated lemon rind
9 egg yolks
Wash, drain and preheat your jars in 100° Celsius oven for at least ten minutes.
Zest or finely grate the rind from enough lemons to make the 1 cup of juice.
Heat lemon juice, passionfruit, sugar and butter in a small saucepan and simmer until butter and sugar has melted.
Whisk the eggs and yolks until smooth. Continue whisking and pour the melted butter,sugar, juice,rind mixture into the egg and yolks. Return to the pot and cook over very low heat, whisking continuously until mixture becomes thick and just coats the spoon or is at a temperature of 75° C on your sugar thermometer. Strain into stainless steel bowl.
While the jars are hot put hot curd into the jars. Fill to within 1 cm of the lid. Put the lids on tightly immediately. Allow to cool and then refrigerate. Some of the lids will not vacuum seal. Use these first.
Makes approximately 6 cups curd.
Vary amount of lemon juice and passionfruit or change to another citrus. Do not exceed total of 1 ½ cups juice. If it is not as lemony as you like add 1 drop of natural lemon oil stir and taste, repeat until it tastes as you like.