Passionfruit Curd Recipe
- 10 passionfruit, halved and flesh scooped out of the skins
- 100g (1/2 cup/1 stick) unsalted butter
- 150g (about 2/3 cup) superfine sugar
- 2 eggs plus 2 yolks
- 2 sterilized jars and lids to store the curd.
- Sterilize the jars and lids you are using: wash them thoroughly with hot soapy water, rinse then dry them completely in an oven preheated to 110°C/90 °C fan/gas 1/4/225°F.
- Briefly whizz fruit in a food processor to loosen the seeds from the juice. Strain the liquid through a sieve into a jug – this will be your fruit juice. If you want a curd with seeds in it (passionfruit seeds are particularly nice), stir a few tablespoons of the leftover pulp into the curd before you pour it into the jars.
- In a medium saucepan, combine the juice with all the other ingredients. Heat on low, whisking all the time, until the butter has completely melted.
- Turn the heat up to medium and continue to whisk. After 5–6 minutes, the mixture will thicken enough to coat the back of a spoon. Remove from the heat, pour into the sterilized jars and screw on the lids. The curd will keep in the fridge for up to two weeks.
