Passion Fruit Curd - Kylee Newton - Another Pantry

Name: Passion Fruit Curd - Kylee Newton - Another Pantry
Ingredients: Whisk the eggs, egg yolks and sugar together until they are well mixed and light and frothy in texture.; Gently melt the butter in a medium, heavy- bottomed pan on a low heat, then slowly stir in the eggs and sugar mix and the sieved passion fruit juice.; Remove from the heat and whisk in the remaining seeded passion fruit pulp.; Ladle into warm, dry sterilised jars, filling them to about 5mm below the rim. Seal, leave to cool then refrigerate. Keeps for up to 1–2 weeks in the fridge.

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Explore the exotic flavors of Passion Fruit Curd with this easy, 20-minute recipe. Perfect for tarts or cakes, offering a tangy contrast to creamy textures. Makes 2 x 190ml jars.

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Ingredients

Whisk the eggs, egg yolks and sugar together until they are well mixed and light and frothy in texture.
Gently melt the butter in a medium, heavy- bottomed pan on a low heat, then slowly stir in the eggs and sugar mix and the sieved passion fruit juice.
Remove from the heat and whisk in the remaining seeded passion fruit pulp.
Ladle into warm, dry sterilised jars, filling them to about 5mm below the rim. Seal, leave to cool then refrigerate. Keeps for up to 1–2 weeks in the fridge.