Passion Fruit Curd - The Boy Who Bakes ─ The Boy Who Bakes

My twist on the classic lemon curd

Passion Fruit Curd
80ml (1/3 cup) Passion Fruit Puree, from about 5-6 fruit
150g (3/4 cup) caster/superfine sugar
5 large egg yolks
100g (7tbsp) unsalted butter

To make the curd place the puree, sugar and egg yolks into a heatproof bowl and mix together until smooth and combined. Place over a pan of simmering water and whisk constantly until the mixture has thickened (enough that is easily coats the back of a spoon). Remove the bowl from the heat and add the butter, mixing together until melted and smooth. Pour into a clean jar and refrigerate until needed.

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