This is adapted from a Nigella Lawson recipe for passion fruit curd. I’m sorry it’s in grammes – she’s an English cookbook writer and actually a very annoying TV personality (plus her books have infuriating titles such as How To Be A Domestic Goddess), but her recipes are quite good. This curd has been classified as a dangerous substance in my town, and it’s illegal to drive a vehicle or operate heavy machinery under its influence. My friends eat it out of the jar, I love it inside a sponge cake or on ice cream, and it’s great on toast.
- 2 unwaxed lemons
- 2 large eggs
- 2 large egg yolks
- 150g caster sugar
- 100g unsalted butter (approximately 1/2 cup)
- Finely zest the lemons, and squeeze them.
- Beat the eggs, egg yolks and sugar together.
- Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture and the juice, and keep cooking gently, stirring constantly, until thickened. This takes a long time, and you have to keep the heat very low so that the eggs don’t cook too fast. So, just keep stirring and suddenly it will begin to thicken. I promise. You want it to be a little runnier than toothpaste. It will continue to thicken slightly as it cools.
- Off the heat, let cool slightly, then pour into a jar. Keep in the fridge.