WHERE TO BUY PASSION FRUIT CURD RECIPES

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PASSION FRUIT BARS RECIPE | BON APPéTIT



Passion Fruit Bars Recipe | Bon Appétit image

Lemon bars on holiday in the tropics.

Provided by Mehreen Karim

Yield Makes 16

Number Of Ingredients 15

1 cup (125 g) all-purpose flour
¾ cup (150 g) granulated sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
½ cup (1 stick) unsalted butter, melted, slightly cooled
1 tsp. vanilla extract
¼ cup (31 g) all-purpose flour
¾ tsp. cream of tartar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
4 large eggs
2 large egg yolks
1¼ cups passion fruit juice (preferably Ceres or Goya Passion Fruit Cocktail)
2 Tbsp. fresh lemon juice
1 cup (200 g) granulated sugar
2 Tbsp. unsalted butter
Fresh passion fruit or powdered sugar (for serving; optional)

Steps:

  • Place a rack in middle of oven and preheat to 350°. Line an 8x8" baking pan, preferably metal, with overlapping sheets of parchment paper, leaving generous overhang on all sides. Whisk flour, granulated sugar, and salt in a large bowl to combine. Add butter and vanilla and mix with a rubber spatula until butter is evenly distributed. The dough should stick together in clumps while still remaining crumbly.
  • Transfer dough to prepared pan (you may find it easier to form into a ball first instead of working with clumps—entirely up to you) and press into pan in an even layer, working it all the way to the sides and corners.
  • Bake shortbread until top and edges are golden brown, 13–17 minutes. Transfer to a wire rack and let cool.
  • While the shortbread is cooling, whisk flour, cream of tartar, and salt in a small bowl to combine. Vigorously whisk eggs, egg yolks, passion fruit juice, lemon juice, and granulated sugar in a large saucepan just to combine. Add dry ingredients and whisk to incorporate.
  • Set saucepan over medium heat and cook curd, whisking constantly and making sure to get into the corners of the pan, until it begins to release steam and thicken, 9–12 minutes. Immediately remove pan from heat, add butter, and whisk until smooth.
  • Pour curd through a fine-mesh sieve onto shortbread crust, using a rubber spatula to scrape off any curd that clings to the bottom of sieve. Spread curd into an even layer, working it all the way to the sides and corners. Using a 12x12" sheet of foil, make a tent to cover baking dish loosely. Bake 12 minutes.
  • Reduce oven temperature to 325° and remove foil from pan. Continue to bake bar until sides of curd are set but center still jiggles slightly when pan is gently shaken, 8–10 minutes more. Transfer pan to a wire rack and let bar cool, about 1 hour. Cover pan tightly with plastic wrap and chill at least 3 hours before serving.
  • Just before serving, slice passion fruit bars into 2" squares and top with spoonfuls of fresh passion fruit or dust with powdered sugar with a fine-mesh sieve if desired. Do ahead: Bars can be baked 3 days ahead. Keep chilled.

ANGEL FOOD CAKE WITH LEMON CURD RECIPE - BBC FOOD



Angel food cake with lemon curd recipe - BBC Food image

This American cake is incredibly light as it’s made with whisked egg whites and no fat. Mary Berry decorates her version with homemade lemon curd and passion fruit seeds. Equipment and preparation: You will need a 25cm/10in angel food cake pan.

Provided by Mary Berry

Prep Time 2 hours

Cook Time 1 hours

Yield Serves 12-15, and makes two 350g/12oz jars of lemon curd

Number Of Ingredients 15

125g/4½oz plain flour
300g/10½oz caster sugar
10 large free-range egg whites
2 large lemons, grated zest only
1 tbsp lemon juice
1 tsp cream of tartar
½ tsp salt
10 large free-range egg yolks
400g/14oz caster sugar
4 large lemons, juice only (approximately 200ml/7fl oz)
2 large lemons, grated zest only
175g/6oz unsalted butter, cubed
2 passion fruit
300ml/10fl oz whipping cream
½ tsp vanilla extract

Steps:

  • Preheat the oven to 180C/350F/Gas 4 (fan 160C) and arrange an oven shelf in the bottom third of the oven. Sift the flour and 100g/3½oz of the caster sugar together in a bowl and set aside.
  • Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl. Increase the speed and add the remaining 200g/7oz of caster sugar, one tablespoon at a time to form firm, but not stiff peaks.
  • Sprinkle over one-third of the flour mixture and fold gently to combine. Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible.
  • Transfer the batter to a 25cm/10in angel food cake pan. Gently run a knife through the centre of the batter to remove any pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
  • Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool for at least one hour.
  • Run a knife around the inner and outer edges of cake to remove it from the pan. Invert onto a plate. Carefully use a palette knife to separate the cake from the base of the pan. Leave to cool on a wire rack.
  • For the lemon curd, mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan. Cook for 5-7 minutes, or until the mixture coats the back of a spoon. Remove from the heat and stir in the butter. Pass through a sieve into a large jug. Fill two 350g/12oz glass jars with the lemon curd and seal with lids. Cover the remaining curd with cling film and leave to cool.
  • For the topping, whisk the cream and vanilla extract in a bowl until soft peaks form when the whisk is removed. Spoon the topping over the angel food cake and, using a palette knife, coat the top and sides of the cake, smoothing as you go.
  • Cut the passion fruit in half and scoop out the seeds. Stir the passion fruit into the reserved, cooled lemon curd and drizzle over the angel food cake before serving. You may want to use just one of the jars of lemon curd to serve with the cake and save the other to eat separately.

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