This passionfruit and lemon curd is delicious as a filling in mini tart cases, served with scones, or drizzled over pavlova.
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This recipe was first published online in 2018 and updated in 2023.
Ingredients
Method
1.In a medium heatproof bowl, whisk together eggs and sugar until combined. Place bowl over a saucepan of gently simmering water.
2.Gradually add butter, passionfruit pulp, lemon juice and zest, and water. Whisk over a low heat for 10-15 minutes until mixture thickens and coats the back of a wooden spoon. Do not allow to boil.
3.Strain mixture through a fine sieve into a jug. If you like you can return 2 teaspoons of the strained seeds to the jug.
4.Pour warm mixture into sterilised jars and seal straight away. This butter will keep refrigerated for up to 2 weeks.
