Magnolia Kitchen by Bernadette Gee

Author:Bernadette Gee
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2018-01-04T16:00:00+00:00

TIMING

PREP 5–8 mins

COOKING 30–40 mins

MAKES approx. 400 g (14 oz)

INGREDIENTS

125 g (4½ oz) passionfruit pulp

3 eggs

80 g (2¾ oz) butter

100 g (3½ oz) caster sugar

1 tablespoon lemon juice

METHOD

Strain the seeds from the passionfruit pulp and set them aside. Put the pulp and all the other ingredients in a blender (preferably a smoothie blender) and blend on high until combined.

Pour into a pot and heat on low, stirring occasionally. Your curd will begin to produce large, slow-popping bubbles, by which time it will have thickened.

Remove it from the heat and stir in the reserved seeds. Transfer to a clean jar, allow to cool and store in the fridge.

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