passionfruit-curd

Ingredients

4 egg yolks

1/2 cup (110g) caster sugar

50 ml lemon juice

3 passionfruit, pulp removed

80g unsalted butter,chopped

Method

  1. Whisk together yolks and sugar until combined.
  2. Place the mixture saucepan with the remaining ingredients.
  3. Cook, stirring constantly, over a very low heat until mixture is thick.
  4. Pour into a 250ml sterilised jar, seal and set aside to cool.
  5. Keeps in fridge for up to two weeks.

 

Creamy Passionfruit CurdΒ is the perfect finish for

passionfruit-curd-tart_-6coconut-cupcakes_melting-moments_

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