Passion fruit Curd
An easy recipe for a delicious Passion fruit Curd
– ½ cup chilled butter
– ¾ cup caster sugar
I used 125 gms – ½ cup, as the tinned passion fruit was a bit sweet already
– ¾ cup fresh passion fruit pulp
I used 170 ml – 2 tsp less of tinned passion fruit pulp + half a fresh passion fruit
Put the butter, passion fruit, sugar and egg yolks in a pot and place it over low heat. Cook, stirring, for 10-15 minutes or until the mixture thickens (or, if you have a thermometer, until it reaches 75°C-170°F).
Transfer it to a sterilised jar and place it in the fridge for at least 1 hour to cool down.
This curd will keep in the fridge for up to 10 days and I have also successfully frozen it.