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By
Sophie HansenAbstract
This is a lovely curd recipe: it uses whole eggs, which is nice and neat, sets well and tastes gorgeous.
What it does ask for is a little time, so please keep the heat low, stir almost constantly and watch carefully. The quantities given here make quite a lot of curd but I think if you are going to spend 15 minutes stirring, you may as well get a good few jars for your trouble. If you prefer to make just lemon curd, leave out the passionfruit and add one more lemon.