- 200 grams raw sugar
- 180 grams Butter, cubed or softened
- 30 grams lemon juice (fresh)
- 6 eggs
- 200 grams passionfruit pulp, 15 - 20 passionfruit - depending on size
Add sugar to TM bowl and mill for 3 seconds on speed 9.
Scrape around sides of bowl, insert butterfly and add remaining ingredients. Cook at 90°C for 11 minutes on reverse, speed 4. Use steamer basket on top of lid instead of the measuring cup as it will allow more steam to be released and give a thicker curd.
Pour into sterilised jars and refrigerate until needed.
Once the curd is cooked, taste it. If you feel you can still taste the eggs, cook it for an additional minute at 100°C.
Use this curd for anything, filling a meringue layer cake, inside cupcakes, or stirred through some Greek style yoghurt.
If you store this curd in sterilised jars it will keep (in the refrigerator) for several months.
I found the easiest way to remove the pulp from the passionfruit was with a dessert spoon. I did them all before starting the recipe.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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