- 200g caster sugar
- 100g salted butter
- finely grated zest of 2 lemons, plus juice of 3 lemons
- 180ml passion fruit pulp
- 4 eggs, plus 2 egg yolks
Serves MAKES 750g
To make the curd, place the sugar, butter, lemon zest and lemon juice in a medium saucepan on a medium heat. When the sugar has dissolved and the butter melted, add the passion fruit pulp, warm for 30 seconds, then remove from the heat.
Beat the eggs and yolks in a bowl, gradually pour in the contents of the pan and stir well. Rinse the pan, pour the mixture back into it and cook over a low to medium heat, stirring continuously with a wooden spoon until the mixture coats the back of the spoon thickly. This can take 7-9 minutes. Once the curd is thick, stir and cook for another few minutes. Pour the curd into a clean bowl set inside a larger bowl full of cold water to stop it cooking. Place in sterilised jars and store in the fridge, where it will keep for up to a month.