Living in Singapore I am smack in the middle, so I get to choose which hemisphere I want to reside in on any given day and consequently which season I wish to follow.
Well, in relation to seasonal trends that is, not in terms of actual climatic changes because those of you who know Singapore know we are a constant 29-31°C and 100% humidity all year round.
Today I have gone south to summer in Australia which this year seems to be all about the citrus!
In celebration of all of this citrus-ness I bring you a tangy and versatile passionfruit curd that my Nanna used to make.
4 egg yolks
2/3 cup caster sugar
60g of unsalted butter
1tbs of grated lemon zest
100 ml of lemon juice
Separate the yolks of the eggs from the whites* and place them into a heavy-based saucepan. Add the caster sugar and whisk until just combined.
Add the butter, lemon juice and lemon zest. Place over a medium-high heat on the stove and stir constantly until the butter has melted and the mixture begins to simmer.
Once bubbles have appeared remove from the heat, still stirring until the mixture stops simmering. Stir through the pulp of the passionfruit and allow to cool.
Yield: Enough to sandwich between one 3cm cake or to fill one 370g jar.
*Egg whites can be frozen for up to 6 months for later use. To thaw let stand in water.