Recipe Archives->Preserving->Passionfruit Curd 02

Passionfruit Curd

1/2 cup sugar
60g butter 
2 eggs, well beaten
pulp of 6 passionfruit

Stir sugar and butter in a small saucepan over moderate heat until
butter has melted and sugar has dissolved. Add egg and passionfruit
pulp and stir continuously over a lower heat until mixture thickens.
Pour into hot, sterilised jar and store for up to 2 weeks until
needed.

Note: if you have excess passionfruit and don't want to make curd,
you can freeze passionfruit whole, or you can mix 2 parts pulp to
1 part sugar (sugar prevents pulp breaking down) and freeze it in
small containers (like an ice cube tray).

Printable version: passionfruit-curd02.txt.