INGREDIENTS

6 lemons

250g cold unsalted butter, cut into 1cm cubes

450g caster sugar (add 50g more for a sweeter curd)

250ml passionfruit pulp, from 6 passionfruit

8 large eggs

METHOD

1. Zest the lemons using a fine grater, set aside. Then juice the lemons. You should get just over 250ml of juice.

2. Fill a pot about 25cm in diameter with water up to the one-third mark. Bring the water to a simmer.

3. Turn heat down to low. Sit a glass, heatproof bowl about 30cm in diameter on the pot, making sure the bottom of the bowl never touches the water. Add lemon zest, lemon juice, butter and sugar into the bowl.

4. Stir the mixture with a wooden spoon until the sugar and butter melt.

5. Add the passionfruit pulp and stir to mix well. Taste and add more sugar if needed.

6. Crack the eggs into a medium bowl, beat with a fork just to break up the yolks, then strain the eggs through a metal or plastic strainer into the curd mixture.

7. Continue stirring. Adjust the heat so that the water in the pot does not come to boil. It should remain at a gentle simmer.

8. After 20 minutes or so, the curd should start to thicken. Watch it carefully, keep stirring and when the mixture coats the back of the wooden spoon, the curd is ready.

9. Take the bowl off the pot and spoon the curd into clean glass jars. Cool completely, screw on the lids and refrigerate. It will last about two weeks in the fridge.