Creamy Passionfruit Curd
This passionfruit curd keeps in fridge for up to two weeks!
Serves
10
Prep
10 mins
Cook
25 mins
Method
- Whisk together yolks and sugar until combined.
- Place the mixture in a saucepan with the remaining ingredients.
- Cook, stirring constantly, over a very low heat until mixture is thick.
- Pour into a 250ml sterilised jar, seal and set aside to cool.
Ingredients
- 4 egg yolks
- ½ cup (110g) caster sugar
- 50 ml lemon juice
- 3 passionfruit, pulp removed
- 80g unsalted butter, chopped
