Macadamia Free Passionfruit Curd

Tangy, silky, and almost impossibly vibrant, this passionfruit curd is the kind of thing you'll want to spoon onto everything — toast, scones, yogurt, or straight from the jar. The double-hit of whole eggs and extra yolks gives it a luscious, custard-like richness, while the butter whisked in at the end makes it glossy and smooth in a way that feels genuinely luxurious. Because it's built entirely from fresh fruit, eggs, sugar, butter, and salt, there's no need to scan labels or second-guess a single ingredient — everything here is exactly what it says it is. The double-boiler method keeps the heat gentle and controlled, so you get a perfectly set curd without any scrambled-egg disasters. Straining through a fine-mesh sieve gives you that clean, velvety texture, though leaving the seeds in adds a pleasant rustic bite if that's your style. It takes a little patience at the stove, but the result is a bright, tropical spread that tastes far more impressive than the effort involved.

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