passionfruit curd

  • 3 eggs, lightly beaten
  • 2 egg yolks, extra, lightly beaten 
  • 1 cup (220g) caster sugar 
  • ½ cup (125ml) passionfruit pulp (about 6 passionfruit) 
  • 2 tablespoons lemon juice 
  • 150g unsalted butter, softened
  1. Place the eggs, egg yolks, sugar, passionfruit and lemon juice in a medium saucepan over medium heat.  
  2. Cook, stirring, for 2 minutes or until the sugar has dissolved. Gradually add the butter, stirring continuously, until melted. Reduce the heat to low and cook for a further 6–8 minutes or until the curd has thickened. Makes 2 cups (640g). 

Tip: Passionfruit curd will keep in an airtight jar in the refrigerator for up to 2 weeks.

RATE THIS RECIPE:
Reader ratings (3.70) 321501

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox