Tropical Passionfruit Curd


4 eggs
2 egg yolks
150g fine granulated sugar
8 passionfruit, pulp
125g butter, chopped and chilled 


  1. Place all the ingredients, except the butter in a metal bowl over a pot of simmering water or use a double boiler.

  2. Whisk the mixture continuously until it begins to thicken – approx. 10 minutes. The mixture should be so thick that when a wooden spoon is inserted into the mixture you can leave a trace at the back of the spoon.

  3. Once the mixture is thick remove from heat and stir in the cold butter until incorporated. Allow the curd to cool then transfer to sterilized jars. ´The passionfruit curd will keep in the refrigerator for 2 weeks.