Pescatarian Passionfruit Curd

Tangy, silky, and bursting with tropical flavor, 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 an incredibly rich, velvety texture, while the butter whisked in at the end adds a glossy finish that looks almost too pretty to eat. Cooking it low and slow over a double boiler is the key move here — it keeps the eggs from scrambling and lets the curd thicken gradually into something smooth and luscious. Fresh passionfruit pulp brings a bright, floral tartness that store-bought versions simply can't replicate, and the small amount of sea salt makes every other flavor pop. Whether you strain out the seeds for a silky-smooth result or leave them in for a little texture, the final product is deeply satisfying either way. Spoon it over yogurt, fill a tart shell, or just eat it straight from the jar — no judgment here.

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