- ½ cup passion fruit pulp 3 - 4 passion fruits, depending on the size
- 2 Tbsp lemon juice
- ¼ cup sugar
- 6 Tbsp unsalted butter
- 4 egg yolks (large eggs)
- Place the passion fruit pulp and sugar in a small saucepan, place the saucepan over low-medium heat and stir until the sugar has dissolved.
- Add the egg yolks and lemon juice into a separate bowl, and whisk to form a smooth paste.
- Pour the warm passion fruit and sugar into the eggs, while whisking constantly to temper the eggs.
- Pour the egg and passion fruit mix back into the saucepan, and return the saucepan to the stove.
- Add the unsalted butter to the warm passion fruit curd.
- Whisk constantly, while cooking the passion fruit egg mix until the passion fruit curd thickens. About 10 minutes.
Using, Cooling and Storing Passion Fruit Curd
- Sterilize a glass jar and sealable lid in boiling water.
- Remove the sterilized jar from the water and pour the hot passion fruit curd into the jar.
- Close the jar with the lid. Store in the fridge overnight, to completely chill the curd.
- The passion fruit curd will last in the fridge for about 3 weeks (with unopened sterilized jars), or about 7 days with unsterilized jars or bowls.
- It will last longer in the freezer (up to 3 months). Once opened, use within 7 - 10 days.
- This curd is so versatile. Use it as a filling for pancakes, Pavlova or cakes, add generous dollops on top of waffles or scones, spoon over ice cream....