This passionfruit curb is perfect for cake fillings, on ice-cream or any other of your favourite sweet treats.
Ingredients
pulp of 5-6 passion fruits (fresh is best for this recipe)
150g butter
100g caster sugar
juice of half a lemon
1/4 teaspoon salt
5 eggs
What to do
In a bowl, whisk all 5 eggs lightly. Melt the butter and sugar in a heavy based saucepan on low heat. Add the lemon juice, salt and passion fruit pulp and mix to combine. Add the eggs to the passionfruit mixture and increase heat to medium and whisk for a couple of minutes. Once it becomes smooth stir with a wooden spoon while cooking. The curd is ready when the mixture becomes thick and coats the back of the spoon. Remove from heat.
Fill in sterilised jars and store in the fridge for up to two weeks. These also make lovely gifts for friends, family and co-workers. Enjoy!
Ingredients
pulp of 5-6 passion fruits (fresh is best for this recipe)
150g butter
100g caster sugar
juice of half a lemon
1/4 teaspoon salt
5 eggs
What to do
In a bowl, whisk all 5 eggs lightly. Melt the butter and sugar in a heavy based saucepan on low heat. Add the lemon juice, salt and passion fruit pulp and mix to combine. Add the eggs to the passionfruit mixture and increase heat to medium and whisk for a couple of minutes. Once it becomes smooth stir with a wooden spoon while cooking. The curd is ready when the mixture becomes thick and coats the back of the spoon. Remove from heat.
Fill in sterilised jars and store in the fridge for up to two weeks. These also make lovely gifts for friends, family and co-workers. Enjoy!
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