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.