Lemony Granadilla Curd
I have a special post planned for Friday but you’ll need this Lemony Granadilla Curd recipe for it. Fruit curds are the kind of kitchen pantry staples our grandmothers would make from memory, with just a handful of ingredients. They are a savvy way to use up a glut of seasonal fruits and a great way add tangy flavour to homemade ice cream or dolloped onto scones and toast. I like to serve this lemony granadilla curd with thick Greek yoghurt and fresh berries for a light summer dessert or dolloped over pavlovas. The recipe is based on this 4 – minute lemon curd.
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 something less fickle herbs but decided to give it one more chance. 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 keep us well-juiced. I love that they’re organic and unwaxed, the rough skins being perfect for zesting. Should you be lucky enough to have a lemon tree in your back garden, this lemony granadilla curd will relieve you of a few lemons. I’d make a double batch and share with other curd lovers.
Lemony Granadilla Curd
- 1 1/2 cups granulated sugar
- 60ml (1/4 cup) fresh lemon juice
- zest of 1 lemon
- 180ml (3/4 cup) granadilla pulp
- 3 eggs, plus 1 yolk, lightly whisked together
- a pinch of salt
- 80g (1/3 cup ) butter, cut into cubes
- Place the sugar, lemon juice and lemon zest in a heat-proof bowl and stir to combine. Add the granadilla pulp and whisk together to break up granadilla pulp strands. Add lightly beaten eggs and whisk well to incorporate.
- Microwave on high for 1 minute, whisk thoroughly, then repeat this process 7 to 8 times until the curd is pale and fluffy.
- Add the butter and whisk to combine. Once the butter is completely melted and the curd silky, add the salt and stir through.
- Pour into sterilised glass jars and seal. Once cooled, store in the fridge until ready to use.
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