2 eggs beaten
125ml/¼pt passion fruit juice, about 12 passion fruits
Juice of 1 lemon
85g/3oz caster sugar
55g/2oz unsalted butter
Makes 1 small jar
- Slice the passion fruit in half, spoon out the pulp and place in a food processor. Whizz until the pulp is separated from the seeds. Remove and sieve.
- Place the eggs, passion fruit juice, lemon juice, sugar and butter into a saucepan over a very gentle heat. Stir carefully with a wooden spoon until the mixture comes to the boil and thickens. Be very careful the heat isn’t too high as the eggs will scramble.
- When the mixture is thick enough to cover the back of a spoon and leaves a clear mark when you draw your finger through it, the curd is “cooked”.
- Pour through a sieve into a bowl to get rid of the egg strings then pour into a sterilised jar.
- Allow to cool then place in the fridge.
Think Ahead and Helpful Hints
- The curd will keep in the fridge for up to 6 weeks.
- Don’t allow the curd to boil for too long, you may think it isn’t thick enough but it will thicken on cooling down. Remember hot sugar and butter mixed together will be soft until cooled down.
- There is a fantastic passion fruit juice you can buy online, called “funkin’ juice”. You can use this in place of fresh passion fruits, it’s delicious and it freezes really well too.