Events and Celebrations

Lime & Passion Fruit Curd

prep 15 mins cook 30–40 mins
  • 250 g (8 oz) caster sugar
  • finely grated rind and juice of 4 limes
  • 125 g (4 oz) unsalted butter, cut into pieces
  • 4 eggs, beaten
  • 3 passion fruits

Pour a little water into a pan and bring to the boil. Stand a large heatproof bowl over the top, making sure that the base of the bowl is not touching the water. Put the sugar and lime rind in the bowl and press them against the edge of the bowl with a wooden spoon to release the oils from the rind.

Pour the lime juice into the bowl through a sieve and add the butter. Heat, stirring occasionally, until the butter has melted. Strain the eggs into the mixture and stir until well mixed. Continue heating gently for 20–30 minutes, stirring occasionally, until very thick. Take the bowl off the pan.

Halve the passion fruits, then scoop out the seeds into the lime curd using a teaspoon. Mix together gently.

Transfer to warm, dry, sterilized jars (see page 9). Cover each jar with a disc of waxed paper, placed waxed side down. Allow to cool, then cover the jars with cellophane covers or airtight lids. The curd will keep in the refrigerator for up to 1 month.

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