Lemon & Passionfruit Butter

This recipe was torn from a magazine whilst watching my daughter at her swimming squad training. I think it was a Woman's Day. Makes about 2 cups

• Ready In: 40 mins
• Serves: 10-20
• Yields: 2 cups

Ingredients

• 4  eggs
• 3⁄4 cup sugar
• 125  g butter, chopped
• 6  passion fruit, pulp and discard the skins
• 3  lemons, juice of
• 1⁄4 cup water
• 1  teaspoon lemon zest

Directions

1. In a heatproof bowl, whisk together the eggs and sugar until combined. Place over a pan of gently simmering water.
2. Gradually add all remaining ingredients.
3. Whisk over low heat 10-15 minutes, until the mixture thickens and coats the back of a wooden spoon. Do not boil.
4. Pour into sterilised jars and seal.
5. The bottles can be stored in a cool place but must be refrigerated once opened.