Passion Fruit Curd

Method

1. 1

   Place 1½ cups (350 g) passion fruit pulp, 6 large eggs, 1 cup plus 2 Tbsp. (225 g) sugar, and 1⁄4 tsp. salt in a food processor fitted with the blade attachment. Pulse several times, stopping once it’s completely combined. Place the mixture in a small saucepan and set over medium low heat. Whisk constantly until it thickens significantly. Gradually lower the heat and be careful not to let it overheat. It will start to thicken at around 140° and fully thicken at around 167°, which takes 10–15 minutes at medium-low. Don’t go over 180°. Once the curd reaches the target temperature and consistency, remove from the heat and immediately add 6 Tbsp. (85 g) cold unsalted butter, cut into 4 pieces, whisking constantly until it disappears completely. Do Ahead: Passion fruit curd will keep in the fridge for about 7 days, but it’s best stored in the freezer for up to 3 months.

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