Passionfruit Curd

Prep: 10 minutes

Cook: 10 minutes

Makes: 1.5 cups

Serves: 4

Difficulty:

Cuisine:

Saved:

British

Recipe by: Fairy

This tangy and sweet passionfruit curd dessert sauce is ideal for drizzling over cakes, ice cream and yoghurt, or simply spreading on a piece of toast.

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Passionfruit Curd

Ingredients:

3 egg yolks

110g (½ cup) caster sugar

1 tbsp cornflour

80ml (⅓ cup) lemon juice

80ml (⅓ cup) fresh passionfruit pulp

80ml (⅓ cup) water

50g Fairy margarine, chopped

Method:

Whisk yolks, sugar and cornflour in a medium saucepan until combined. Whisk in juice, passionfruit pulp and water
Place over a medium heat, whisking constantly, until boiling and thickened. Remove from heat
Whisk in Fairy margarine, until thick and glossy. Transfer to a bowl. Cover surface with plastic wrap. Refrigerate until cold

Tips & Hints:

You will need approx. 6 passionfruit for this recipe. Curd will last for up to one week in the fridge.
You can replace fresh passionfruit pulp with the same amount of canned passionfruit pulp, available in 170g cans at supermarkets. The canned pulp contains sugar, so if the resulting curd is too sweet, increase the lemon juice by 1-2 tsp or to taste. Extra pulp can be frozen in a ziplock bag for 3 months.