This passionfruit curd recipe made a delicious mixture that can be used to fill small tartlets, scones or a sponge cake.
1/2 cup sugar
2 eggs (well beaten)
Pulp of 6 passionfruit
Stir sugar and butter in a small non-reactive saucepan over a moderate heat until butter has melted and sugar has dissolved. Reduce heat, then add egg and passionfruit pulp and stir continuously until mixture thickens. Pour into a hot sterilised jar and refrigerate for up to 2 weeks until needed.