Makes approximately 750g

Ingredients:

6 unwaxed lemon, zest and juice

3 passion fruit, pulp

300g caster sugar

150g butter, diced

6 medium sized eggs, lightly whisked

Method:

• Place grated lemon zest, lemon juice, passion fruit pulp, sugar and butter into a glass bowl and place over a saucepan of gently simmering boiling water.  Stir until the butter has melted.
• Add the whisked *eggs into the lemon mixture and continue to stir the mixture for approximately 20mins or until the mixture is creamy and thick enough to coat the back of a spoon. *ensure the saucepan of water is gently simmering as if it gets too hot the eggs will turn into scrambled eggs.
• Remove the lemon curd from the heat, sieve the mixture and allow to cool; stir occasionally. Once cooled spoon the lemon curd into sterilised jars and keep refrigerated until ready to use/can keep for up to 4 weeks.