Passionfruit Curd

1. 1

   Place the butter and sugar in the top section of a double saucepan or metal bowl, and set over a saucepan of simmering water.

2. 2

   Allow them to combine and melt together, stirring from time to time until smooth, about 15 minutes.

3. 3

   Whisk in the beaten eggs and passionfruit pulp, then cook the mixture over medium heat, stirring constantly for about 15 minutes, until it thickens and coats the back of a wooden spoon.

4. 4

   Do not allow it to boil, otherwise it will curdle!

5. 5

   Cool to room temperature, cover the surface with plastic wrap, then refrigerate until chilled.

6. 6

   Keeps 1 to 2 weeks in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.