Passionfruit Curd

This is wonderful to eat by itself; however, should any remain it can be used in a multitude of ways. It is fantastic when added to yoghurt, piled on top of fruit toast, filling a sponge cake and in a tart. 

Serves: Makes about 2.5 cups
Cooking Time: Preparation 10 minutes, cook 15-20 minutes


+ 2/3 cup (160 ml) passionfruit pulp (about 10 small passionfruit)
+ 1 cup (220g) caster sugar
+ 170 g chopped unsalted butter
+ 3 eggs
+ 2 egg yolks
+ 1 tablespoon lemon juice
+ rind from half a lemon


Place the passionfruit pulp (seeds and all), butter, sugar, lemon juice and zest in a medium saucepan. Warm over a medium heat and  until butter is melted and sugar dissolved.

In a separate bowl medium sized bowl, combine eggs and egg yolks with a whisk. Gradually add the passionfruit mixture to the egg mixture, whisking continuously. Return curd mixture to pan and cook, stirring, over low heat, for 7-8 minutes or until thickened and mixture coats the back of a wooden spoon.

Allow to cool and before storing in the fridge in sterilised jars. Will keep for up to a month.

Original recipe sourced from the  Family Archives.

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