Addictively delectable passionfruit curd gets a little kick from fresh ginger. A little spicy, a little sweet, and a lot tangy, this vibrant curd is a great way to add serious flavor to cakes and tarts.
3/4 cup passionfruit purée
1/4 cup fresh lime juice
1 teaspoon fresh ginger, grated
4 egg yolks
1/4 cup sugar
1/4 teaspoon salt
2 ounces unsalted butter, cubed
1. Combine all ingredients except butter in a metal or glass bowl and whisk thoroughly. Place bowl on top of a small pot with an inch or two of water in it. Turn heat to medium. The bottom of the bowl should NOT be touching the water.
2. Cook, whisking frequently, over medium heat until mixture thickens and can coat the back of a spoon, about 8-12 minutes.
3. Turn off heat and whisk in butter.
4. Pour mixture through a fine-mesh sieve into a clean bowl. Cover passionfruit curd directly with plastic wrap (this prevents the curd from forming a skin) and store in the refrigerator until completely cool.
Use curd to fill cakes and tarts, or add it to whipped cream or vanilla buttercream for one seriously delicious frosting!
