EASY LEMON AND PASSION FRUIT CURD
A beautiful alternative to regular Lemon Curd, this curd is both tangy and sweet. Delicious with your morning toasted breads etc or can even be used for pie fillings and tarts etc. One of the easiest recipes going so enjoy!
Provided by Um Safia
Categories Tropical Fruits
Time 35m
Yield 3-4 small jars
Number Of Ingredients 7
Steps:
- Put the lemon zest, juice, butter and sugar in a pan and heat gently, stirring until the sugar dissolves. take off the heat and allow to cool slightly.
- Stir in the eggs then heat gently, stirring CONTINUOSLY until the mixture thickens enough to coat the back of the spoon. Do not allow the mixture to overheat as it will split and curdle. Remove from the heat.
- Cut the passion fruit in half, scoop out the pulp and stir into the lemon curd.
- Spoon the curd into 3 or 4 small sterilised jars, allow to cool before sealing. Store in the fridge and use within 1 month.
Nutrition Facts : Calories 505, Fat 18.4, SaturatedFat 10.1, Cholesterol 221.6, Sodium 195.4, Carbohydrate 81.8, Fiber 2, Sugar 77.9, Protein 6.9
PASSION FRUIT & LEMON SELF-SAUCING PUDDING
Think sponge pudding is for winter? Think again: here, we give it a tropical upgrade. Nothing screams summer like the flavours of passion fruit and lemon
Provided by Liberty Mendez
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter a deep baking dish (about 20 x 30cm and 5cm deep). Tip the flour, baking powder, sugar, lemon zest and a pinch of salt into a large bowl. Put the melted butter, milk, eggs and passion fruit pulp in a jug and whisk together. Pour the wet ingredients into the dry and mix together using a spatula until you have a smooth batter. Pour the batter into the prepared dish.
- For the sauce, whisk the sugar, lemon juice, passion fruit pulp and lemon curd together in a heatproof bowl with 300ml boiling water from the kettle. Carefully pour the sauce directly over the batter in the dish, then bake for 40-45 mins until the top is set and golden, and the sauce is bubbling up at the edges. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 416 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
PASSION FRUIT CURD
This gorgeous creamy tropical fruit curd is great to keep for afternoon tea or present in pretty jars as a gift
Provided by Sarah Cook
Categories Condiment, Snack
Time 30m
Yield Makes 2-3 jars
Number Of Ingredients 5
Steps:
- Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.
- Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don't be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
- Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).
Nutrition Facts : Calories 51 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
LEMON CURD, MASCARPONE & PASSION FRUIT TART
Serve this vibrant lemon curd and passion fruit tart as an easy dessert or sweet treat. Its tropical flavours make it perfect for summer
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unroll the puff pastry onto a lined baking tray. Score a 2cm border around the edge of the pastry using a sharp knife, then brush the border with the egg.
- Bake for 15-20 mins, or until golden and crisp. Gently push down the middle with the back of a spoon, then leave to cool completely.
- Whisk the mascarpone with the double cream and 3 tbsp lemon curd until soft and spoonable. Fold in another 3 tbsp lemon curd and the seeds of 1 passion fruit.
- Spoon the cream mixture in the centre of the pastry and scatter over the seeds of 2 passion fruit and the chopped pistachios.
Nutrition Facts : Calories 602 calories, Fat 50 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
LEMON & PASSION FRUIT ECLAIRS
A vibrant, fruity version of our classic choux pastry éclairs with thick curd, perfectly ripe passion fruit and a fresh zesty hint of lemon
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h35m
Yield Makes 20 éclairs
Number Of Ingredients 11
Steps:
- Make the éclairs and crème pâtissière using our classic recipe.
- Halve the passion fruits (the skin should be dark purple and crinkly, this shows they are ripe). Scoop the seeds into a sieve over a bowl, pushing through as much juice as possible. Add the fondant icing sugar and enough lemon juice to make a thick icing. Add enough yellow food colouring to create a vivid colour. Cover with cling film.
- Transfer the passion fruit or lemon curd to a piping bag and pipe a line along the bottom half of the split éclairs.
- Pour 600ml double cream into a bowl, add the lemon zest and icing sugar. Beat with an electric hand whisk to stiff peaks. Fold the cream through the crème pâtissière, then transfer to a piping bag. Pipe generous blobs of cream over the base of each éclair to cover the curd.
- Spread the glaze over the top of the éclairs (be careful as they will be delicate). Position the tops on the cream. Use an edible gold shimmer spray to give the glaze a shimmer and pipe a line on top using a black food icing pen. For more help, see our how to make choux pastry and eclairs video.
Nutrition Facts : Calories 455 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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