Not So Sweet Passionfruit Curd For Passover Food

PASSIONFRUIT CURD

Steps:

• Place the butter and sugar in the top section of a double saucepan or metal bowl, and set over a saucepan of simmering water.
• Allow them to combine and melt together, stirring from time to time until smooth, about 15 minutes.
• Whisk in the beaten eggs and passionfruit pulp, then cook the mixture over medium heat, stirring constantly for about 15 minutes, until it thickens and coats the back of a wooden spoon.
• Do not allow it to boil, otherwise it will curdle!
• Cool to room temperature, cover the surface with plastic wrap, then refrigerate until chilled.
• Keeps 1 to 2 weeks in the fridge.

EASY LEMON AND PASSION FRUIT CURD

Steps:

• Put the lemon zest, juice, butter and sugar in a pan and heat gently, stirring until the sugar dissolves. take off the heat and allow to cool slightly.
• Stir in the eggs then heat gently, stirring CONTINUOSLY until the mixture thickens enough to coat the back of the spoon. Do not allow the mixture to overheat as it will split and curdle. Remove from the heat.
• Cut the passion fruit in half, scoop out the pulp and stir into the lemon curd.
• Spoon the curd into 3 or 4 small sterilised jars, allow to cool before sealing. Store in the fridge and use within 1 month.