Ingredients:

• 1/2 cup (120 ml) passionfruit pulp (about 6-8 passionfruits)
• 1/2 cup (100 g)white sugar
• 2 large eggs
• 1/4 cup (60 g) unsalted butter, cut into small pieces
• 1 tablespoon lemon juice (optional, for added tartness)

Instructions:

Cut passionfruit in half and scoop out the pulp into a bowl. If you prefer a smooth curd, strain the pulp to remove the seeds, though this step is optional.

In a medium saucepan, whisk together the passionfruit pulp, sugar, and lemon juice (if using).

In a separate bowl, lightly beat the eggs. Slowly whisk the eggs into the passionfruit mixture. It's important to add the eggs slowly and whisk constantly to prevent them from cooking and forming lumps.

Place the saucepan over low to medium heat. Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes. Be patient and keep the heat low to avoid curdling the eggs.

Once the curd has thickened, remove it from the heat and add the butter pieces. Stir until the butter is completely melted and incorporated into the curd

For an extra smooth texture, you can strain the curd through a fine mesh sieve to remove any bits of cooked eggs

Pour the curd into clean sterilized jars or airtight container. Allow it to cool to room temperature before refrigerating. The curd will thicken further as it cools.

Serving:

Passionfruit curd can be kept in the refrigerator for up to 2 weeks. Enjoy it on toast, scones, pancakes, or use it as a filling for cakes and tarts.

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