Legume Free Passionfruit Curd

Tangy, floral, and impossibly silky, this passionfruit curd is the kind of thing you'll want to spread on absolutely everything. The double hit of whole eggs and egg yolks gives it a rich, custard-like body, while the butter whisked in at the end makes it glossy and luxuriously smooth. Because the ingredient list is so clean — just fruit, sugar, eggs, butter, and salt — there's nothing hiding in here that could trip up anyone avoiding legumes, which can sneak into processed spreads and store-bought curds in surprising ways. The double-boiler method keeps the heat gentle and controlled, so you get a perfectly set curd without any scrambled-egg disasters. Straining it through a fine-mesh sieve gives you a flawlessly smooth finish, though leaving the seeds in adds a lovely rustic texture if that's your style. Spoon it over yogurt, layer it into a tart shell, or just eat it off a spoon — no judgment here.

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