Lupin Free Passionfruit Curd

Tangy, silky, and intensely tropical, this passionfruit curd is the kind of thing you'll want to spread on absolutely everything — toast, scones, pavlova, or eaten straight from the jar with a spoon. The double hit of whole eggs and egg yolks gives it a rich, custardy body, while the butter whisked in at the end makes it glossy and impossibly smooth. Cooking it low and slow over a double boiler is the real secret here, keeping the eggs from scrambling and building that perfect, spoonable consistency. The recipe calls for fresh passionfruit pulp, which delivers a brightness and depth that no store-bought version can match. Every ingredient in this curd is naturally free from lupin — no flour, no legume-based thickeners, no fillers — just fruit, eggs, sugar, butter, and salt doing exactly what they're supposed to do. Whether you strain out the seeds for a silky finish or leave them in for a little texture, the result is a vibrant, jewel-toned curd that looks as stunning as it tastes.

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