Passionfruit Curd

Directions

1. 1
   Place the butter and sugar in the top section of a double saucepan or metal bowl, and set over a saucepan of simmering water.
2. 2
   Allow them to combine and melt together, stirring from time to time until smooth, about 15 minutes.
3. 3
   Whisk in the beaten eggs and passionfruit pulp, then cook the mixture over medium heat, stirring constantly for about 15 minutes, until it thickens and coats the back of a wooden spoon.
4. 4
   Do not allow it to boil, otherwise it will curdle!
5. 5
   Cool to room temperature, cover the surface with plastic wrap, then refrigerate until chilled.
6. 6
   Keeps 1 to 2 weeks in the fridge.