Lemon and passion fruit curd

Makes Around 1KG Cakes, Bread and Pastries

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Method

Put the butter, sugar and lemon zest in a glass bowl resting over a saucepan of simmering water. Cook for 5 minutes, stirring often, until the butter has melted and the sugar has dissolved. Add the eggs, lemon juice and passion fruit pulp and cook, gently whisking, for 15–20 minutes or until the mixture has thickened and coats the back of a wooden spoon – it should read 160C/320F on a sugar thermometer. Use immediately, or spoon into sterilised jars, seal and keep, chilled, for up to 2 weeks.

This fragrant curd makes a sublime cake filling, but also works really well with fluffy pancakes and meringues. If you don’t have passion fruit to hand, just add in an extra lemon, or else try it with lime or orange instead

To make lemon and passion fruit curd tarts

To make lemon and passion fruit curd tarts, use this sweet shortcrust pastry recipe for the cherry frangipane galette, leaving out the cardamom. Reduce the cooking time a little if you’re cooking mini tart cases. Allow the pastry cases to cool before filling with the sour-sweet curd and topping with a dollop of whipped cream