Passionfruit Curd

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
4
Yields:
4 cups
Advertisement

ingredients

Advertisement

directions

  • Place the butter and sugar in the top section of a double saucepan or metal bowl, and set over a saucepan of simmering water.
  • Allow them to combine and melt together, stirring from time to time until smooth, about 15 minutes.
  • 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.
  • Do not allow it to boil, otherwise it will curdle!
  • Cool to room temperature, cover the surface with plastic wrap, then refrigerate until chilled.
  • Keeps 1 to 2 weeks in the fridge.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p> 8725212"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes