Passionfruit Curd

These are about our last lemons from the tree that Dora gave us about 4 years ago! Each one of them are SO HUGE that it takes quite a while to finish eating the whole lemon if you try to use it in normal ways such as squeezing onto fish, putting some wedges into soda water, etc. These lemons are unbelievably juicy and the zest is so thin and beautiful.

I've been enjoying the Stephanie Alexander's "Kitchen Garden Companion" that I borrowed from the library as it offers a lot of practical advice on gardening as well as interesting recipes. I won't be buying this book though because it is honestly too heavy and I have difficulty holding it(have already dropped it a few times!).

Our compost passionfruit vine doesn't seem to slow down in winter and the fruit has ripened over the last 2 weeks or so as we've had pretty sunny days. So, I finally made this passionfruit curd from that book! It feels luxurious to use the pulp of 6 passionfruit for each batch and I made double quantity!!



Passionfruit Curd

Makes 1 cup

Stir 1/2 cup white sugar and 60 g chopped butter in a small saucepan over medium heat until butter melts and sugar dissolves. Reduce heat to low, then add 2 well-beaten free-range eggs and the pulp of 6 passionfruit and stir continuously until mixture thickens. Pour into a hot sterilised 250 ml-capacity jar and refrigerate for up to 2 weeks.