Homemade Lemon and Passion Fruit Curd

Makes approximately 750g


6 unwaxed lemon, zest and juice

3 passion fruit, pulp

300g caster sugar

150g butter, diced

6 medium sized eggs, lightly whisked


  • Place grated lemon zest, lemon juice, passion fruit pulp, sugar and butter into a glass bowl and place over a saucepan of gently simmering boiling water.  Stir until the butter has melted.
  • Add the whisked *eggs into the lemon mixture and continue to stir the mixture for approximately 20mins or until the mixture is creamy and thick enough to coat the back of a spoon. *ensure the saucepan of water is gently simmering as if it gets too hot the eggs will turn into scrambled eggs.
  • Remove the lemon curd from the heat, sieve the mixture and allow to cool; stir occasionally. Once cooled spoon the lemon curd into sterilised jars and keep refrigerated until ready to use/can keep for up to 4 weeks.

To sterilise the jars – place in very hot soapy water or use the hot cycle in a dishwasher. Place the jars on a baking tray and place into an oven at Gas 3 for 15 minutes.
Lemon and passion fruit curd was used in this cake recipe, the zing of the lemon and sweet tart of the passion fruit complimented the mascarpone icing well.

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