Saturday, April 21, 2012

Lemon and Passionfruit Curd

This month's Sweet Adventures Blog Hop is for one of my favorite things Lemons.


Hosted by 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

Ingredients
1 cup lemon juice
½ cup passionfruit pulp
300 grams butter
1 ½ cups (330 grams) white sugar
Grated lemon rind
3 eggs
9 egg yolks

Method

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.