Lime and vanilla yo-yos with passionfruit curd

AT A GLANCE

  • Serves 14 people

Melting moments, yo-yos, call them what you will - these wonderful childhood favourites are taken to the next level with passionfruit curd and lime butter.

  • 200 gm butter, softened
  • 90 gm pure icing sugar, sieved
  • 60 ml (¼ cup) lime juice
  • Finely grated rind of 1 lime
  • Scraped seeds of 1 vanilla bean
  • 225 gm (1½ cups) plain flour
  • 100 gm cornflour
  •  
  • Passionfruit curd
  • 4 egg yolks
  • 100 gm caster sugar
  • 80 ml passionfruit pulp (from about 4 passionfruit)
  • 50 gm butter, coarsely chopped
  • 2 tsp lime juice
  •  
  • Lime butter
  • 210 gm pure icing sugar, sieved
  • 75 gm cold unsalted butter, finely chopped
  • 1½ tbsp lime juice
  • Finely grated rind of 1 lime
01   Preheat oven to 180C and line 2 oven trays with baking paper. Beat butter, icing sugar, lime juice and rind, and vanilla seeds until pale and creamy (2-3 minutes). Sift flour and cornflour over the butter mixture and mix until well combined. Take a heaped tablespoonful of dough, roll into a ball and press lightly with a floured fork twice to form a cross-hatch pattern, then place on lined trays. Bake until just golden (12-15 minutes). Cool briefly on trays, then transfer to a wire rack.
02   Meanwhile, for passionfruit curd, whisk yolks in a heatproof bowl to combine. Combine sugar, passionfruit pulp and butter in a saucepan over low heat and stir until butter melts and sugar dissolves (5 minutes). Whisking continuously, add a third of the passionfruit mixture to yolks, then add to pan and stir continuously until thickened (3 minutes; do not boil). Add lime juice, remove from heat and pass through a coarse sieve into a container. Cover directly with plastic wrap, cool for 10 minutes, then refrigerate until chilled (1 hour).
03   For lime butter, beat ingredients in an electric mixer until pale and fluffy (2-3 minutes).
04   Top half the biscuits with lime butter, then passionfruit curd (there may be a little left over), sandwich with remaining biscuits and refrigerate until firm (30 minutes). Filled yo-yos will keep refrigerated in an airtight container for 2 days.

Topics:

AUTUMN, VANILLA, BAKING, PASSIONFRUIT, LIMES, RECIPE COLLECTION, COOKIES

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

FEATURED IN

May 2016

May 2016

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