Passion Fruit Curd

From Nelson’s Kitchen

Adapted from America’s Test Kitchen Lemon Curd

  1. Cook the curd
    • Heat the passion fruit juice in nonreactive saucepan over medium heat until hot but not boiling.
    • In the bowl of a standing mix, beat the eggs and yolk; gradually whisk in sugar.
    • Slowly pour hot passion fruit juice into eggs.
    • Pour the beaten eggs with juice into the still warm saucepan.
    • Cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes.
  2. Add the cold ingredients and strain
    • Remove pan from heat and stir in cold butter until incorporated.
    • Stir in cream and salt.
    • Pour curd through fine-mesh strainer into a nonreactive bowl.
    • Cover surface of curd directly with plastic wrap; refrigerate until needed.