Passionfruit Curd

By sarah_carroll

Ingredients

• 250 ml (1 cup) passionfruit juice (see note)
• 225 gm unsalted butter, coarsely chopped
• 10 egg yolks
• 200 gm caster sugar

Preparation

Step 1

Combine passionfruit juice and butter in a large heatproof bowl over a saucepan of simmering water and stir occasionally until butter melts (4-5 minutes). Meanwhile, whisk yolks and sugar in a separate bowl to combine, then pour over hot passionfruit juice mixture, whisking continuously to combine. Place bowl over simmering water and stir continuously until mixture coats the back of a wooden spoon thickly (7-8 minutes), then cool over ice and transfer to sterilised jars. Refrigerate until required. Passionfruit curd will keep refrigerated for up to 1 month.