Indirect Heat Method

Cup of Yum
1. Place the passion fruit pulp and sugar in a heat-proof glass bowl or the top of a double boiler.
2. Heat a few inches of water in a saucepan or in the bottom part of a double boiler, and bring the water to a boil. Then lower the heat to a simmer.
3. Place the bowl of passion fruit pulp and sugar on the saucepan or the double boiler, and whisk for a few minutes to warm up the ingredients and dissolve the sugar.
4. Add the egg yolks and lemon juice into a separate jug or bowl, and whisk to form a smooth paste.
5. Pour the warm passion fruit and sugar in a thin stream into the eggs, WHILE whisking constantly to temper the eggs.
6. Next, pour the egg and passion fruit mix back into the bowl, and return the bowl to the double boiler.
7. Add the unsalted butter to the warm passion fruit curd. The butter will melt as the passion fruit curd heats, and the whisking/stirring will help emulsify the butter into the passion fruit curd.
8. Stir well (or whisk) frequently, while cooking the passion fruit egg mix. Make sure to not let the mixture set at the bottom of the bowl (this will cause the eggs to overcook). Stir or whisk frequently until the passion fruit curd thickens. This can take up to 10 - 20 minutes (the time depends on the bowl and the heat).
9. The most accurate way to ensure that the passion fruit curd is cooked well is to use a temperature probe and check the temperature of the curd often, in between whisking. When the passion fruit curd registers 160° F, it's ready!

Direct Heat Method (better for double batches)

1. Place the passion fruit pulp and sugar in a small saucepan. Then place the saucepan over low-medium heat and heat while stirring until the sugar has dissolved.
2. Add the egg yolks and lemon juice into a separate jug or bowl, and whisk to form a smooth paste.
3. Pour the warm passion fruit and sugar in a thin stream into the eggs, WHILE whisking constantly to temper the eggs.
4. Next pour the egg and passion fruit mix back into the saucepan, and return the saucepan to the stove.
5. Add the unsalted butter to the warm passion fruit curd. The butter will melt as the passion fruit curd heats, and the whisking will help emulsify the butter into the passion fruit curd.
6. Stir well (or whisk) constantly, while cooking the passion fruit egg mix. I prefer to use a rubber spatula to prevent any scratching of the saucepan. Make sure to scrape the bottom and sides so that the egg doesn’t cook and stick to the bottom. It's very important to keep the passion fruit curd constantly moving to prevent curdling (eggs cooking).
7. Stir or whisk frequently until the passion fruit curd thickens. This can take up to 10 minutes (the time depends on the heat of the stove, lower heat gives you better control over the cooking process, but will take longer). It can take up to 15 - 20 minutes for double batches.
8. If you feel that the curd is heating too fast, remove the saucepan from the heat and mix well to disperse the heat.
9. The most accurate way to ensure that the passion fruit curd is cooked well is to use a temperature probe and check the temperature of the curd often, while stirring. When the passion fruit curd registers 160° F, then it's ready!

Cooling and Storing Passion Fruit Curd

1. Sterilize a 1 x 11 oz glass jar (324 mL) and sealable lid in boiling water.
2. Remove the sterilized jar from the water and pour the hot passion fruit curd into the jar.
3. Close the jar with the lid. Store in the fridge overnight, to completely chill the curd.
4. The passion fruit curd will last in the fridge for about 3 weeks (with unopened sterilized jars), or about 7 days with unsterilized jars or bowls.
5. OR it will last longer in the freezer (up to 3 months). Once opened, use within 7 - 10 days for best results.