Put the passion fruit pulp in a food
processor and whizz to separate the
seeds from all the juicy bits. Scrape into
a sieve set over a medium saucepan,
pushing through as much pulp as you
can. Reserve 2 tbsp of the seeds, then
discard the rest.
Add the remaining ingredients to the
pan and set over a low heat. Whisk until
all the butter has melted then, using a
wooden spoon, stir constantly until the
passion fruit curd has thickened to a
similar consistency as lemon curd. Don’t
be tempted to turn the heat up to speed
up the process as the eggs will curdle;
make sure you stir right around the edge,
too, as this is where it might catch first.
Sieve the curd into a clean bowl to get
rid of any eggy bits that may have curdled.
Stir in the reserved seeds and cool,
before spooning into jars and chilling.
Curd will keep in the fridge for a week.
Eat smothered on hot buttered toast,
crumpets or scones (see related recipes).