This stuff disintegrates on the tongue and has the silkiest feel, shortly followed by the strongest kick of citrus I’ve ever experienced. It thickens up pretty quick, and you wont want to browse through your phone whilst you whisk away because you might just be mesmerised by the most beautiful shades of yellow melding together in the pan.
Juice of 4 limes, zest of 1
3 large eggs
75g caster sugar
75g unsalted butter
- Place the seeded pulp of the passionfruit into a food processor. Pulse 3 times to loosen the seeds from the pulp and pass through a sieve into a small bowl – set the seeds aside. Add the eggs, sugar and juice of 4 limes to a small bowl and mix to combine. Melt the butter in a saucepan over low heat.
- Add the passionfruit pulp and egg mixture to the saucepan and whisk continuously until thickened – around 2 minutes. As soon as the mixture thickens, continue mixing whilst it bubbles away for 1 minute, add the zest of the lime and take the curd off the heat. Let cool for 5 minutes and then add the passionfruit seeds.
- If the mixture is lumpy pass it through a sieve, but if you continuously whisk you should have a smooth mixture. Pour into a sterilised jar, let cool and refrigerate. Lasts for 5 days.