Description
A vibrant and silky spread that captures the essence of the tropics.
Ingredients
Scale
- 1/2 cup Passionfruit Pulp, fresh or thawed from frozen
- 1/2 cup Granulated Sugar
- 3 large Egg Yolks
- 1/4 cup Unsalted Butter, cubed
- 1 teaspoon Lemon Juice, optional
Instructions
- Begin by pouring the passionfruit pulp into your small saucepan. Add the granulated sugar and the egg yolks. Using a whisk, mix the ingredients together until the mixture is smoothed out and well-combined.
- With your combined mixture ready, place the saucepan over low heat. Stir this mixture constantly with your whisk—this will prevent the eggs from scrambling. The curd will start to thicken within about 8 to 10 minutes.
- Once your curd reaches the desired thickness, remove it from heat and stir in the cubed unsalted butter until fully melted and incorporated.
- Transfer the curd into a clean jar or container and allow it to cool slightly before sealing it up and placing it in the refrigerator.
Notes
This curd can last in an airtight container in the fridge for up to 7 days or frozen for longer storage.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 160 per tablespoon
- Sodium: Minimal (depends on the butter used)
- Protein: 1.5 grams