Lime & passion fruit curd.

So this week I finally stumbled upon one of Ottolenghi's shops, having subliminally been hunting it out for a while. The window display alone was totally worth the discovery - gorgeous, sweet delights stacked at different heights to create a mountainous terrain of goodies. Inside, were artfully arranged platters heaped high with some extraordinary looking (true Ottolenghi style) salads. Despite being completely stuffed from lunch, I thought it would be, you know... rude not to buy anything, given that I'd been drooling at the window for 5 minutes. My eyes were instantly drawn to the passion fruit meringue tart, with its soft golden peaks waving at me through the glass. So I got one. And gosh was it good. The sweet pastry worked beautifully with the tart curd and the meringue was really sticky and soft. The tart got me craving some more tangy curd so I set off home to make just that. 

Curd is one of those things I really find so satisfying to make. I love how it starts out a runny mess of eggs and juice and lumpy butter but then it all melts together, thickening slowly, until it's glossy and smooth and delicious. I'll be swirling this batch into Greek yoghurt, but one day (soon!) I'll definately attempt a copycat version of Ottolenghi's tarts.

Lime & passion fruit curd.

I sieved the lime juice and passion fruit to make a smooth curd but you could skip that step out if you don't mind the seeds or odd bit of pulp. I would usually add the lime zest to the curd but was aiming for a silky consistency so I left it out. This recipe made about a jar and a half of curd. 

INGREDIENTS:
5 limes
6 passion fruit
5 heaped tablespoons sugar
5 eggs
125g salted butter

METHOD:

1. Place a sieve over a glass, heat proof bowl. Halve the limes, squeeze the juice and pour through the sieve. 
2. Cut the passion fruit in half, scoop out the pulp and add to the sieve. Use the back of a spoon to push through the fruit, leaving just the seeds behind. This takes a while, but persevere, it does work! 
3. Beat the eggs, then sieve into the bowl. You can put the sieve aside now.
4. Add 5 heaped tablespoons of caster sugar.
5. Add the butter, cut into rough cubes, then give the mixture a stir.
6. Place the glass bowl over a pan of gently simmering water, making sure the bowl doesn't actually touch the liquid.
7. Stir for about 20 minutes, or until the curd thickens to the consistency of custard.
8. Pour into clean, sterilized jars and store in the fridge for up to a month.