Ingredients

Makes 2 small jars

　　10 passionfruit, halved and flesh scooped out of the skins

　　100g (1/2 cup/1 stick) unsalted butter

　　150g (about 2/3 cup) superfine sugar

　　2 eggs plus 2 yolks

　　

Special Equipment

2 sterilized jars and lids to store the curd.

　　

Step 1

Sterilize the jars and lids you are using: wash them thoroughly with hot soapy water, rinse then dry them completely in an oven preheated to 110°C/90 °C fan/gas 1/4/225°F.

　　

Step 2

Briefly whizz fruit in a food processor to loosen the seeds from the juice. Strain the liquid through a sieve into a jug – this will be your fruit juice. If you want a curd with seeds in it (passionfruit seeds are particularly nice), stir a few tablespoons of the leftover pulp into the curd before you pour it into the jars.

　　

Step 3

In a medium saucepan, combine the juice with all the other ingredients. Heat on low, whisking all the time, until the butter has completely melted.

　　

Step 4

Turn the heat up to medium and continue to whisk. After 5–6 minutes, the mixture will thicken enough to coat the back of a spoon. Remove from the heat, pour into the sterilized jars and screw on the lids. The curd will keep in the fridge for up to two weeks.

　　From Twist: Creative Ideas to Reinvent Your Baking, © 2017 by Martha Collison. Reprinted by permission of HarperCollins.Buy the full book from HarperCollins or from Amazon.