I came across this idea after wondering what to do with the leftover egg yolks after making a Pavlova.
1/2 cup passion fruit pulp
4 large egg yolks
1/4 cup caster sugar
85g butter, cut into cubes
METHOD
In a saucepan, combine the egg yolks, sugar and passion fruit pulp.
Heat the mixture gently, stirring continuously for 10-15 minutes until it thickens. D not allow to boil or the eggs will scramble! .
Remove from the heat and slowly whisk in the cold butter until fully incorporated and the curd is smooth.
What happens next depends on how you plan to use the curd. In the photo above I have cooked 12 pastry cases (using puff pastry) so I allowed the curd to cool slightly before filling the pastry cases. I then popped the whole tray in the fridge for an hour to set before serving
Other suggestions
Serve with ice cream or stir into yoghurt.
Add 2 tbsp lemon juice to the mix in the saucepan for extra tanginess.
Strain the curd through a sieve for a smoother texture without the passion fruit seeds.
To store, transfer the curd to a container, cover the surface directly with plastic wrap, and chill for at least 2 hours to set. Keep in the fridge for up to 2 weeks.
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