Passion Fruit Curd
A zesty alternative to lemon curd, delicious on crumpets, bagels, and toast, or use for filling in a Victoria sponge cake or pavlova dessert.
- 175g Butter
- 100g Castor Sugar
- 1 tsp Vanilla Essence
- Zest and juice of 1 lime
- 10 Passion Fruit
- 3 egg yolks
- 2 eggs
1. Half and scoop out the flesh of the passion fruit sieve out the pips, place to one side on a bowl. Then add the zest and juice of the lime.
2. Beat the 2 whole eggs and 3 egg yolks with the castor sugar.
3. Melt the butter in a heavy based sauce pan add the egg and sugar mixture, the passion fruit juice and lime juice, whisk continuously until thickened.
4. Pour into a jar or bowl, once cool cover with Clingfilm and store in the fridge for up to two weeks.