Passionfruit curd: Just like lemon curd, only passionfruity!
100 g butter
1 c sugar
juice of 2 big juicy lemons
3 eggs, beaten
Microwave method: Melt the butter gently and cool it a little, then add the sugar, lemon juice, and eggs. Mix well but don't let it get too foamy. Then microwave on high for 1 min at a time, stirring at the end of each minute. It takes about 6-8 minutes to thicken in my experience. Add the passionfruit pulp at the end. I strain the passionfruit pulp through a sieve first, then add a few seeds back in, because I don't like too many seeds.
Stovetop method: Heat butter, sugar, and lemon juice in a double boiler until the sugar is dissolved. Add this mixture slowly to the beaten eggs, then return to the double boiler and cook until thick. Add the passionfruit pulp at the end, strained if that's how you like it.
Here's the jar I made for myself.
Sometimes I'm such a guts I shock myself. I'm a little dissapointed with myself, because I thought this would be great in Neenish tarts. However, it was also very nice straight off a teaspoon.