4 egg yolks
1/2 cup (110g) caster sugar
50 ml lemon juice
3 passionfruit, pulp removed
80g unsalted butter,chopped
- Whisk together yolks and sugar until combined.
- Place the mixture 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.
- Keeps in fridge for up to two weeks.
Creamy Passionfruit Curd is the perfect finish for