Lemon Passionfruit CurdPrint Recipe
- zest from 3 lemons
- 4 oz freshly squeezed lemon juice, strained
- 2 oz no sugar added passionfruit puree
- 2 oz water
- 1/2 cup monk fruit granulated sugar
- dash salt
- 1 tsp vanilla extract
- 1 large spoon cornstarch
- 2 egg yolks at room temp
Start by zesting the lemon peel in a medium size pot. Add the lemon juice, passionfruit, water, sugar, salt and vanilla and whisk over medium heat until the sugar has dissolved.
Lower the temperature to the lowest setting. In a separate bowl, place the cornstarch into it and add about 4 tbsp of water to make a slurry and add it to the lemon mix on the stove. Whisk until it is starting to thicken.
Take one spoon of the lemon mixture and add it to the egg yolks, stirring frequently to temper them before adding the eggs to the lemon mixture on the stove.
Now that everything is the pot, let it slowly boil and thicken for about 5 minutes, whisking constantly to make sure it doesn't stick to the sides and burn. Remove from the heat once it has thickened to about the consistency of BBQ sauce and let cool before storing in jars.
Lemon curd has got to be one of the yummiest and best things out there. Unfortunately its also chock ful of some pretty calories heavy items sometimes like butter and sugar, so I nixed those out completely from this recipe and used monk fruit sugar as a replacement for the sweet stuff. The reason this came to be? I was making some delicious Christmas holiday cookies from my fav, Mr. Ottolenghi and had 2 egg yolks left over. Since I didn’t really want to make a mayo ( still working on dropping a few of the leftover baby weight over here) or a dressing, and since I love my sweets I decided on a passionfruit lemon curd.
If the lemon is one of the humblest and also my favorite fruit, then passionfruit is a definite second. Mixing them both together was such an amazing idea that I was kicking myself for not having done it sooner. The sugar melts in the pan with the liquids and then it is thickened with the use of the egg yolks and a bit of a cornstarch slurry so its just perfect. Not as thick as a gelatin or pectin pudding, not as runny as a syrup, but just right. A perfect dip to add on top of morning pancakes with blueberries, afternoon yogurt snacks with almonds, a top apple pieces, into salad dressings, or really ( and let’s be honest here) its the best eaten at the fridge right from the jar with a spoon.