Total Time
35mins
Prep 5 mins
Cook 30 mins

Manna from heaven! Serve this delicious curd with meringues or pavlova and thick cream, on scones and muffins, or as a filling for cakes and tarts. I love adding a dollop, along with some vanilla yoghurt, to serve with Swiss muesli. Recipe can be halved, in which case use 2 extra large eggs.

Directions

  1. Place the butter and sugar in the top section of a double saucepan or metal bowl, and set over a saucepan of simmering water.
  2. Allow them to combine and melt together, stirring from time to time until smooth, about 15 minutes.
  3. Whisk in the beaten eggs and passionfruit pulp, then cook the mixture over medium heat, stirring constantly for about 15 minutes, until it thickens and coats the back of a wooden spoon.
  4. Do not allow it to boil, otherwise it will curdle!
  5. Cool to room temperature, cover the surface with plastic wrap, then refrigerate until chilled.
  6. Keeps 1 to 2 weeks in the fridge.