This delicious golden curd is perfect served with toast or pancakes at breakfast or on scones for afternoon tea. This gorgeous recipe also doubles as a great gift idea.
When it comes time to add dots of butter to pies and casseroles, use a vegetable peeler and a frozen stick of butter. It’s much less messy!
80g Westgold Butter
1 lemon, zest and juice
1 orange, zest and juice
2 beaten eggs
1 egg yolk
Place butter, sugar, juices, zest and passionfruit in a stainless steel bowl over a double boiler of simmering water on medium-low heat and stir until melted.
In a separate bowl beat 2 eggs. Whisk into the stainless steel bowl the beaten eggs and yolk and stir continuously over a gentle heat until smooth and thick.
Pour into a sterilised jar and store in the fridge (curd can be sieved to remove some or all the seeds).
Tip: Best served chilled in the fridge for at least one hour.