Deconstructed passionfruit curd pie

Could there be a more complicated name for the simplest possible recipe?
Curd isn't really something that features prominently in my kitchen, except for those occasions where I crave a good, old Austrian dessert of Topfenknödel. For this is what curd really is: curdled milk! And, for someone with a mild lactose intolerance, however much I am actually trying to ignore it so it doesn't interfere with my appetite too much, it is not going to become a staple food.
Lemon curd, however, is a recent discovery... it's got nothing to do with its namesake and is a very simple fruity cream that's made from eggs, sugar and lemon (peel optional). Maybe not my first, but certainly one of my favourite encounters with it was when Jennifer brought some round a few months back, made with Meyer lemons, so tangy and fresh that a spoonful would wake up your tastebuds in no time at all.
Apparently, lemon curd was all the rage in the late 19th, early 20th century in England and used very similarly to what you see in the picture, namely as an alternative to jam on scones, bread or crumpets, or as a filling for pies and tarts.  I have tried my luck with lemon pie before, a quick and satisfying dessert that never fails, but what to do when you have unexpected guests coming and you've got nothing in the house but some shortbread that you brought back from a short break in Scotland last autumn? Chance are that you have some eggs and some sugar at home, just find some fruit juice with a lot of flavour and Bob's your uncle! I had passion fruit and since they're one of my favourite fruit, but not really something I eat tons of just scooped straight from the shell, I decided to give lemon curd an unusual twist. Lemon curd has a more concentrated flavour than a pie filling, a sharper and tangier taste, so couldn't be eaten on its own (well, at least that's the theory) - hence the shortbread... but you could enjoy it with any other plain biscuit, I guess.
And the complicated name? Well, isn't it all starting to make sense now? It's a take on the lemon curd that you could also put in a pie, but rather than rolling some pastry, you get your starch intake from a ready-made shortbread finger which you use to scoop the curd with... an easy treat, a quick solution for unannounced visitors and absolutely delightful!

Deconstructed passionfruit curd pie

3 large passion fruits
75 g caster sugar
2 eggs
50 g butter

Cut the passion fruits open and scoop the pulp and seeds into a saucepan. Heat slightly, warming it up and stirring it through but taking care not to burn it. This steps isn't essential, but makes it easier to separate the pulp from the seeds.
Transfer passion fruit to a wide-meshed sieve and strain, passing through the juice and pulp, but not the seeds. You should be left with ca. 40 ml passion fruit purée.

You can do the rest in a double boiler / mixing bowl over simmering water or, if you're brave and are willing not to take your eye off the ball for even a split second, your can do it straight in a non-stick pot.
Melt the butter, then add the remaining ingredients. Whisk thoroughly and constantly until the mixture thickens and becomes creamy. When you have the consistency of mayonnaise, you're there.

Leave to cool and serve with shortbread or plain biscuits.
Keeps in an airtight container in the fridge for several days.

Comments

[anne]

Hi,

I just discover your blog which seems exciting. Your passion curd is very nice like your pictures!
Your are in my favoristes now!

[Bolli]

über Ostwestwind bin ich auf Deinem Blog gelandet, wow! Rezepte gefallen mir richtig gut!

Werde jetzt öfters reinschauen!!!

[Jennifer - Eat Drink Talk]

Cool! I'm pleased the Meyer lemon curd made such a good impression.

I went berry picking on Monday and made a huge batch of raspberry curd which was just delicious. Just puree the raspberries in a food processor, push them through a fine sieve to remove the seeds and add to your egg and sugar mixture.

Hope to see you soon Johanna!

[Wendy]

I just made lemon curd! And I made way too much (as usual).
This is a much appreciated suggestion.

[Pille]

That curd looks gorgeous. Now, when was my next trip to London again?? let me see..