Baking & Desserts
Passionfruit Butter Curd
Prep 10 mins. /Cook 12 mins.
Makes 2 ½ cups
Easy
Passionfruit Butter Curd
Method
- Combine eggs, sugar, passionfruit and lemon juice in a heatproof bowl over a saucepan of gently simmering water. Cook, stirring, for 3 minutes or until sugar has dissolved.
- Gradually add the butter, one or two cubes at a time, whisking continuously.
- Cook, whisking, for a further 5 minutes or until mixture has thickened and coats the back of a spoon. Remove from heat. Cover the curd surface with plastic wrap to prevent it from forming a skin. Allow to cool to room temperature then refrigerate until cold.
- Serve on toast, scones, shortbread or your favourite sponge or butter cake.
More Tips
- Passionfruit butter can be refrigerated in a sterilised jar or container for up to 2 weeks.
- Freeze passionfruit butter in an airtight container for up to 3 months. Defrost in the refrigerator overnight. Whisk until smooth just before serving.
