Passionfruit Curd

Hey, lemon curd lovers! Yeah, you know who you are. I totally respect your choice in preservative, but I wanna know - have you ever entered the world of the passionfruit curd? It's got that luscious, creamy custardy texture you love, but with an extra level of tropical deliciousness that can't be beat.

Taste (and all kidding) aside, one of the best things about a passionfruit curd is its versatility and its capacity to really enhance a flavour profile. Not only can it serve as an incredible filling for a passionfruit sponge or coconut cake it also works fantastically well as a go-with for muffins and pancakes or even just thickly spread on some crusty white bread.

Curd creation does require a bit of elbow grease and a watchful eye. Firstly you'll need to strain out the seeds and pulp of the passionfruit to juice it up nicely and assist in maintaining the smoothness of the curd. You should also keep the curd constantly on the move for a good few minutes to prevent the eggs cooking. But just when you think you're getting nowhere, it will come together rather suddenly. The good news if you're a passionfruit fan is that there's one more added in at the end, seeds and all, to bring an extra burst of freshness to proceedings.

If you want to alter the volume of the curd, simply tweak the amount of egg yolks added to the mixture. More yolks = thicker curd, less = a runnier end result.