This month's Sweet Adventures Blog Hop is for one of my favorite things Lemons.
Le Deliciuex I couldn't resist.
I am not sure if we are allowed to use something we've blogged on before but time is my enemy at the moment so I am revisiting one of my most popular blog posts. I have edited it a bit.
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
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. Juice the lemons
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
a maximum of 75° C on your sugar thermometer.
Strain into stainless steel bowl if you have any of those pesky little lumps or the seeds if you don't want them in there.
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.
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. If you are using a
double boiler or a stainless steel bowl over a pot of water it is
important to remember water in the double boiler should be just
simmering and not touch the top pot or bowl. Heat the curd to only 70° -
75° C(170°F) on your sugar thermometer or you will overcook the eggs
resulting in the little grainy flecks. The are usually white because the
egg white cooks at a lower temperature than the whites.
You can vary the ratio of lemon juice and passionfruit or change to another citrus.
It's important you do use a 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.