A Huge Batch of Passion Fruit Curd

In my opinion passion fruit curd is a thousand times better than lemon curd.  It has the same pucker with a tropical note added.  It tastes a bit like mango pudding.

I put passion fruit curd in between macarons.  It also makes a decadent breakfast spread for waffles or crumpets. Or use half the recipe to make passion fruit squares and save the rest for other things (like eating directly out of the jar).

The recipe makes a lot of curd.  Really.  A lot.  You can give a few jars to friends and still have enough left over for yourself.  Or cut the recipe in half for a more modest portion.

The recipes makes over 4 cups of curd.  Enough for four 8 ounce canning jars plus a little left over for the cook.

For this recipe you’ll need:

• 14 egg yolks.  Gasp!
• 4 eggs
• 8 tablespoons butter
• 1 1/2 cups passion fruit puree.  One bag of Goya frozen puree is the right size for this recipe
• 2 cups sugar
• pinch of salt
• 6 tablespoons heavy cream

I like to use a nonstick saucepan and a plastic whisk for this recipe.

In a medium saucepan whisk the eggs together. Beat in the sugar and all remaining ingredients except the cream.

Simmer over low-medium heat, stirring frequently, until the mixture reaches 170 degrees.  It will be thick with the occasional bubble.

Remove from the heat and stir in the cream.  Store refrigerated in an airtight container.

Enjoy!