Name: Passionfruit Curd
Prep time: 10 min
Cook time: 10 min
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

Passionfruit Curd

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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.

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.

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.

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Fairy Cooking Margarine

Fairy margarine has been used in Australia by home bakers since the 1930’s and its special blend of animal fats produces outstanding baking results. From birthday parties, to baking at home with family, Fairy margarine has always been associated with sweet childhood memories. Sweet recipes such as delicious rich chocolate cakes, and choc mint brownies or savoury recipes such as cheese and bacon pull apart loaf or quiche Lorraine, Fairy recipes make the perfect entertaining fare.

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