Passionfruit Curd

A Pinch of Salt by Paul Jobin (HarperCollins Publishers)

Ingredients

• 6 egg yolks (preferably free range)
• 100g caster sugar
• 1 lime, zested
• 100ml passionfruit pulp, seeds strained and all but 3 tablespoons discarded
• 130g butter, chopped
• 3 tablespoons passionfruit seeds, reserved from passionfruit pulp

Method

In a mixing bowl, whisk the egg yolks with the caster sugar and lime zest until light and creamy. Whisk in the passionfruit pulp and place the bowl over a saucepan of simmering water. Toss in half the butter and stir as it starts to thicken. Add the remaining butter and stir until amalgamated. Pass the curd through a sieve into a clean bowl and stir in the passionfruit seeds. Refrigerate until cold and set.