115gunsalted butter, cubed and cold(½ cup / 1 stick / 4oz)
For best results, always weigh ingredients where a weight is provided
Instructions
Whisk together the sugar, passionfruit pulp, eggs, egg yolks and zest in a small heavy-based, stainless steel saucepan.
Stir over low-medium heat until the sugar has dissolved.
Add the butter 2-3 pieces at a time, stirring until each addition is melted and incorporated.
Turn the heat to low and continue cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip)
If you like, strain the curd through a fine mesh sieve to remove any cooked eggy bits and the passionfruit seeds.
Pour into sterilised preserve jars and store in the fridge.
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Notes
This curd will keep for up to 3 weeks in the fridge, unopened. Once opened use within a week. It will also freeze well.
To sterilise the jars, boil them in a saucepan of boiling water for 10 minutes then set aside to drain, dry and cool. The second way is to wash the jars well with soapy water, rinse and then place them in an oven at 120C / 250F for 10 minutes. Let them cool.
You can swap the butter for a vegetable based spread if you would like to make this curd dairy free.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.