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Nutrition Facts
Serving Size 1 cups 261g Recipe makes 4 cups)
Calories 927
Calories from Fat 472		(51%)
Amount Per Serving		%DV
	Total Fat 52.5g	80%
	Saturated Fat 31.1g	155%
	Monounsaturated Fat 14.3g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 386mg		128%
Sodium 105mg		4%
Potassium 247mg		7%
Total Carbohydrate 110.4g		36%
	Dietary Fiber 4.4g	17%
	Sugars 105.2g
Protein 9.3g		18%
how is this calculated?

Passionfruit Curd

Recipe #73327 | 35 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Daydream
Oct 14, 2003

Manna from heaven! Serve this delicious curd with meringues or pavlova and thick cream, on scones and muffins, or as a filling for cakes and tarts. I love adding a dollop, along with some vanilla yoghurt, to serve with Swiss muesli. Recipe can be halved, in which case use 2 extra large eggs.

4 cups (change servings and units)

Ingredients

1 cup unsalted butter
2 cups superfine sugar
6 ounces passion fruit pulp
5 large eggs, beaten

Directions

1
Place the butter and sugar in the top section of a double saucepan or metal bowl, and set over a saucepan of simmering water.
2
Allow them to combine and melt together, stirring from time to time until smooth, about 15 minutes.
3
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.
4
Do not allow it to boil, otherwise it will curdle!
5
Cool to room temperature, cover the surface with plastic wrap, then refrigerate until chilled.
6
Keeps 1 to 2 weeks in the fridge.