Tropical Passion-Fruit Curd
This tropical fruit curd is delicious when sandwiched between layers of decadent pound cake or as a filling for meringues.
- Yield: Makes about 3 cups
Source: Martha Stewart Weddings, Spring 2007
- 12 large egg yolks
- 1 1/2 cups sugar
- 1 1/2 cups passion-fruit puree
- 1 1/2 cups (3 sticks) unsalted butter, cut into small pieces, softened
Whisk yolks and sugar in a large bowl set over a pan of simmering water. Whisk in puree. Cook, whisking occasionally, until mixture is thick enough that the whisk leaves a trail, 30 to 35 minutes.
Remove bowl from heat, and whisk in butter, a few pieces at a time. Pour through a fine sieve into another bowl. Cover with plastic wrap, pressing it directly onto surface. Let cool completely. Refrigerate overnight (up to 1 week).