Creamy curd, flavoured with sweet watermelon and tangy lime.
I love watermelon, and I have been meaning to try out making some watermelon preserves for a while, so when I found some watermelon on offer in the supermarket, I thought I’d buy a few and do some cooking!
I really like the way this curd has turned out. It has a lovely unusual flavour, and I think it will go perfectly as the filling for a cake!
Ingredients: Makes Three 220g Jars
- 300g watermelon, pureed
- juice of two limes
- 6 egg yolks
- 150g caster sugar
- 2 tbsp cornflour
- 120g butter
Combine the watermelon puree, egg yolks, sugar and lime juice in a heatproof bowl, set over a pan of boiling water. Mix the cornflour with a few tbsp of water, then pour into the curd mixture.
Whisk to combine, and heat for 20-30 minutes, or until the mixture thickens slightly. You can test to see if the curd is set, by spooning a small amount onto a cold plate, it should set.
Once set, pour the curd into sterilised jars and seal. leave to set, then store in the fridge. Use within a month.