Tangy, silky, and sunshine-bright, this passionfruit curd is the kind of thing you'll want to spread on absolutely everything. The double hit of whole eggs and yolks gives it a luxuriously rich body, while the fresh passionfruit pulp delivers that unmistakable floral tartness that makes every spoonful feel a little tropical. A slow double-boiler method keeps the texture perfectly smooth and creamy — no scrambled eggs, no shortcuts, just a curd that sets up beautifully after a rest in the fridge. The ingredient list is refreshingly short: fruit, sugar, eggs, butter, and salt, which means there's nothing hidden to worry about for anyone avoiding grain-based additives or thickeners. You can strain out the seeds for a glossy, velvety finish or leave them in for a little rustic texture — either way, the result is stunning. Spoon it over yogurt, swirl it into whipped cream, or simply eat it off a spoon while standing at the fridge. Once you make your own, store-bought versions will never quite measure up.
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Fill a medium saucepan with about 2 inches of water and bring to a gentle simmer over medium heat. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
Add the passionfruit pulp, sugar, eggs, egg yolks, and salt to the bowl. Whisk until the sugar is dissolved and the mixture is smooth and uniform in color, about 1 minute.
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