Black Pepper Free Passionfruit Curd

Tangy, silky, and bursting with tropical flavor, this passionfruit curd is the kind of thing you'll want to spread on absolutely everything — toast, scones, tart shells, or a spoon straight from the jar. The base is beautifully simple: fresh passionfruit pulp, eggs, sugar, butter, and a pinch of sea salt, with nothing that could sneak in unwanted heat or spice. For anyone managing a sensitivity to black pepper, that simplicity is genuinely reassuring, since there's no spice blend or seasoning shortcut hiding in the ingredient list. The double-boiler method keeps the eggs cooking low and slow, giving you that luscious, pourable consistency without any risk of scrambling. Whisking in cold butter cubes at the end is what takes the texture from good to genuinely glossy and luxurious. You can strain out the seeds for a smooth, elegant finish or leave them in for a little rustic texture — either way, the result is a vibrant, sunshine-yellow curd that tastes like a tropical vacation in a jar.

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