Cinnamon Free Passionfruit Curd

Bright, tangy, and impossibly silky, this passionfruit curd is the kind of thing you'll want to spread on absolutely everything — toast, scones, pavlova, or a spoon straight from the jar. The double hit of whole eggs and extra yolks gives it a rich, custard-like body, while the butter whisked in at the end makes it glossy and luxurious in a way that feels almost indulgent. Because the ingredient list is so clean and intentional, there's no need to scan labels or worry about hidden spice blends sneaking in where they don't belong. The double-boiler method keeps the heat gentle and controlled, so you get a perfectly smooth curd without any scrambled-egg disasters. Straining through a fine-mesh sieve at the end is a small step that makes a big difference, leaving you with a texture that's velvety and professional-looking. If you love a little crunch and visual drama, skipping the strainer and keeping the seeds is a totally valid move. Make a batch on the weekend and you'll find yourself reaching for it all week long.

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