Makes 4 jars
4 eggs, plus 2 more egg yolks
200 grams (1 cup) sugar
Puree from 4 passion fruits
Zest of 3 lemons
Juice of 3 lemons
Pinch of sea salt
6 tablespoons butter
Add all of the ingredients except the butter to a large saucepan and place on medium heat. Stir mixture at a frequent interval, about every minute and a half, for 15 minutes. The passionfruit curd is done when it is thick enough to coat the back side of a spoon (it’s ok if it is a little lumpy, it gets strained at the end). Take the pan off of the heat and add the butter, one tablespoon at a time. Stir until well combined, and then strain the passionfruit curd through a mesh strainer into a bowl.
Once the passionfruit curd has cooled, spoon it into jars. Store in the refrigerator for up to one week.
