I have a rather special post planned for Friday but you’ll need this easy granadilla curd to make it. Fruit curds are the kind of kitchen pantry staples our grandmothers would make from memory, with just a handful of ingredients. They’re brilliant kitchen basics and versatile enough for a host of delicious sweet treats. I like to serve this tangy granadilla curd with thick Greek yoghurt and fresh berries for a light summer dessert, dolloped over pavlovas or as my Gran did, smeared on hot buttered toast. The recipe is based on this 4 – minute lemon curd I posted 3 years ago.
My father gave me a lemon tree for my birthday 7 years ago. It’s been barren for six of the seven. Last year it bore 2 hard, juiceless lemons. I was on the verge of plucking it out and replacing it with less fickle herbs, but fortunately decided to wait another year. Seven must be our lucky number. Finally we have a crop of knobbly-skinned lemons. It’s by no means a bumper crop, but enough to supply our busy kitchen. I love that they’re organic and unwaxed, the rough skins being ideal for easy zesting. Should you be lucky enough to have a lemon tree in your back garden, this curd recipe will relieve you of a few. I’d make a double batch and store the extra jars in the larder to use later or to share with friends.
Easy granadilla curd
- Easy granadilla curd
- 1½ cups granulated sugar
- 3 eggs
- juice of 2 small lemons (60ml)
- ¾ cup granadilla pulp
- pinch of salt
- ⅓ cup butter, cut into cubes
- Place the sugar and eggs in a heat-proof bowl and whisk to combine.
- Add the lemon juice and whisk briefly, then add the granadilla pulp and salt and stir through.
- Microwave on high for 1 minute, whisk thoroughly and repeat this process for 7-8 minutes.
- The curd will turn pale and fluffy once cooked.
- Add the butter and whisk until incorporated.
- Pour into sterilised glass jars and seal until ready to use.