Brazil Nut Free Passionfruit Curd

Tangy, silky, and impossibly vibrant, 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 double hit of whole eggs and egg yolks gives it a luxuriously rich body, while the butter whisked in at the end makes it glossy and smooth in a way that feels almost indulgent. A gentle double-boiler method keeps the heat controlled so the eggs cook slowly and evenly, building that perfect custard consistency without any risk of scrambling. The whole recipe comes together with just six clean, straightforward ingredients — fresh passionfruit pulp, sugar, eggs, butter, and a pinch of salt — so there's nothing hidden to worry about. For anyone navigating tree nut allergies, store-bought curds and fruit spreads can be a minefield of shared-facility warnings, but making your own means you control every single thing that goes into the jar. You can strain out the seeds for a silky-smooth finish or leave them in for a little texture and that unmistakable passionfruit look. Once it's chilled and set, you'll have a bright, tropical curd that tastes like it came from a fancy patisserie — no special equipment required.

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