Passionfruit Curd

I seem to have a newfound obsession with passionfruit this year. Last year I couldn’t get enough of raspberries, but it looks like 2014 will be a year of this gorgeous, tangy and tart fruit! My current favourite thing is this gorgeous passionfruit curd I whipped up in 15 minutes on a weeknight last week to act as a filling for a friend’s birthday cake. I overdid it though (as I am wont to do) and made too large a batch, so I’ve been spreading this beautiful curd on toast, rolling it in my pancakes, and dolloping it on fresh vanilla cupcakes. Certainly doesn’t do a body good to have jars of this stuff lying about…

Anyway, here’s sharing what is likely to be the base of many recipes to come.

Passionfruit Curd (or butter)

  • 200g passionfruit pulp
  • 1 tbsp freshly squeezed lemon juice
  • 3 large eggs
  • 140g butter, diced
  • 200g caster sugar
  • 2 tbsp cornflour
  1. Strain the passionfruit pulp to get the juice from the seeds, set the strained seeds aside in a bowl for later
  2. In a heavy saucepan and over a low heat, combine all the ingredients and gently stir until the butter has melted, then continue to whisk over low heat until it thickens. Shouldn’t take more than 5 minutes to thicken. 
  3. Remove from the heat, pop into a bowl, swirl in about 2 or 3 tbsp of the reserved seeds (this is optional, you can do without the seeds) and cool before storing in airtight jars and containers in the fridge

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