Description
Never struggle over a double boiler again with this SUPER easy lemon and passionfruit curd, made in the microwave in less than 10 minutes. It’s silky smooth, gorgeously bright, zesty and honestly? A little magical.
You can skip the passionfruit if you like and make regular lemon curd.
Ingredients
- 1/3 cup passionfruit pulp (from roughly 3 passionfruit)
- 1/3 cup lemon juice (from roughly 2 -3 lemons)
- Zest of 2 - 3 lemons
- 2/3 cup caster (superfine) sugar
- 4 eggs (you'll use 2 whole eggs and 2 egg yolks)
- 90g (6 tablespoons) butter, cubed
- 1/4 teaspoon salt
Instructions
- Whisk the ingredients. Add the sugar, 2 whole eggs, 2 egg yolks, the passionfruit pulp, lemon juice, lemon zest and salt to a large microwave-safe bowl. Whisk well to combine, making sure the eggs are completely broken up and combined with the rest of the ingredients.
- Microwave the curd. Add the cubed butter, then pop the bowl into the microwave for 45 seconds. Remove the bowl from the microwave and whisk. The butter should be almost melted. Pop into the microwave for another 45 seconds, then remove and whisk again. Continue in this way until the curd has thickened nicely, and can coat the back of a spoon without dripping off. This should take around five rounds in the microwave. PRO TIP: The curd will still be reasonably liquidy at this point, but it will continue to thicken as it cools.
- Transfer to jars and store. If you’d like to remove the passionfruit seeds and zest from the finished curd, use a fine mesh strainer to strain the curd into a different bowl. If you spot any little lumps in the curd (sometimes this can happen), straining it will remove them and you’ll be left with a gorgeously smooth curd. Transfer into sterilized glass jars or small containers, then store in the fridge.
Notes
STORAGE INSTRUCTIONS: The curd will keep for about 10 days, stored in the fridge. You can also freeze it – either freeze in individual portions (an ice cube mold is the best for this) or in a container. Defrost overnight in the fridge before using.
LUMPY CURD? This can happen if you’ve overcooked it. But luckily, all you need to do is strain it through a fine mesh sieve and it’ll still be absolutely fine.
SERVING SUGGESTIONS: Slather the curd on toast, dollop it onto pancakes or granola, swirl it through oatmeal, use it as a topper on cheesecake, sandwich it between cakes or pile it on top of mini pavlovas for a showstopper of a dinner party dessert.
- Prep Time: 3
- Cook Time: 5
- Category: sauces
- Method: microwave
- Cuisine: american
Nutrition
- Serving Size: 2 tablespoons
- Calories: 66
- Sugar: 4.4g
- Sodium: 44.7mg
- Fat: 4.6g
- Saturated Fat: 2.6g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 5.1g
- Fiber: 0.4g
- Protein: 1.4g
- Cholesterol: 46.9mg