Lemon & Passionfruit Curd

Step 1: Combine the passion fruit, lemon juice and ring, sugar, salt and butter in a heavy-based saucepan and cook, stirring over low heat until sugar has dissolved and butter has just melted. Do not boil.

Step 2: Remove saucepan from heat, stand for a few minutes and add eggs in a thin stream, stirring continuously and vigorously with a wooden spoon.

Step 3: Return saucepan to a very low heat and cook, stirring continuously for 15 minutes or until mixture thickens enough to coat the back of the spoon.

Step 4: Cool to room temperature before refrigerating or bottling in sterilized jars.

Step 5: This curd should be stored in the fridge in a sealed jar where it will last for up to 2 months. However, once the jar has been opened it must be used up within 2 weeks.