Passion Fruit Curd Recipe

Cut the passion fruits in half and scoop out the pulp into a fine mesh sieve set over a bowl. Use a spoon to press and extract as much juice as possible, discarding the seeds.

In a saucepan, combine the passion fruit juice, sugar, and softened butter. Heat over medium-low heat, stirring constantly until the butter has melted and the mixture is smooth.

Gradually pour the beaten eggs into the saucepan while whisking continuously. Cook over low heat, stirring constantly, until the mixture has thickened and coats the back of a spoon.

Remove from heat and let the curd cool to room temperature. Transfer to a jar or airtight container and refrigerate for at least 2 hours or until set.

Serve the passion fruit curd chilled, either as a topping for toast, pancakes, or scones, or as a filling for tarts, pastries, or cakes.