The Passionfruit and Lemon curd I made a couple of weeks ago is all gone. It was fabulous even if I do say so my self. I had a lot of lemons and a low grade yearning for more so I made Lemon Curd instead, I also wanted it for the cake for Kristens baby shower. So here is the recipe.
1 cup lemon juice
200 grams butter
1 cup (220 grams) white sugar
Grated lemon rind of however many lemons you used for the juice
6 egg yolks
1. Check your jars for chips, cracks and nicks. Wash the lids. Wash, drain and preheat your jars in 100° Celsius oven for at least ten minutes.
2. Zest or finely grate the rind from enough lemons to make the 1 cup of juice.
Heat lemon juice, sugar and butter in a small saucepan and simmer until butter and sugar has melted.
3. Whisk the eggs and yolks until smooth and pale (you can use an electric mixer is you want to). Continue whisking slowly 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.
4. Strain into stainless steel bowl.
Immeadiately put the hot put hot curd into the hot 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 3 cups curd.