Having finally managed to grow enough passionfruit to actually make things with them rather than just scooping them out to eat straight away … here is the Passionfruit Curd recipe that I made.
1/2 cup passionfruit pulp (about 8 passionfruit)
1 teaspoon finely grated lemon zest
1/4 cup lemon juice
2/3 cup caster sugar
3 eggs, lightly whisked
200 gram unsalted butter, chopped
Combine all ingredients in a double boiler or large bowl over a saucepan of simmering water. Make sure the base of bowl doesn’t touch the water.
Cook, stirring for 15 minutes or until mixture thickens and coats the back of a wooden spoon.
Remove from heat. Place bowl in a sink of cold water; stir until mixture cools a little.
Ladle into hot sterilised jars and seal. Store in the fridge (also freezes well).
Serve on toast, on scones with cream, swirled through yoghurt, fill tartlets or use as a filling in a sponge cake. The options are endless.