Ingredients 

• 4 egg yolks 

• 50g granulated sugar

• 30ml lemon juice 

• 85g unsalted butter

• 120ml passion fruit pulp (3-4 passion fruits)

Method

1. Place the passionfruit pulp and sugar in a heat proof bowl, and place over a saucepan of simmering water 

2. On a low heat, stir the pulp and sugar until the sugar has dissolved 

3. In a separate jug, add the egg yolks and lemon juice and whisk to a smooth paste 

4. Pour the warm passionfruit mix into the egg mix while whisking constantly 

5. Add the whole mix into the saucepan and return to the heat, add the unsalted butter and continue to stir until the butter has melted and the mixture has thickened - this could take 15-20 minutes 

6. If you have a confectioners thermometer, once the mixture reaches 160° then it's ready. If you don't have a thermometer, just keep stirring until the mixture has reached a thick state

7. Once your curd has thickened, pour into a jar or heat-proof bowl and leave to cool in the fridge for at least 6 hours, this will help it thicken even more.

Notes

This recipe will make approximately two small jars worth of curd.