Wheat Free Passionfruit Curd

Passionfruit curd is one of those silky, sunshine-bright spreads that makes everything it touches taste a little more special — think toast, pavlova, yogurt, or straight off the spoon. The flavor is intensely tropical, floral, and tart all at once, with a richness from butter and egg yolks that gives it that luxurious, glossy texture you'd expect from a good lemon curd. Because this recipe is built entirely around fruit, eggs, butter, sugar, and salt, there's not a trace of wheat or grain in sight — no thickeners, no flour, no workarounds needed. The double-boiler method is the real secret here, gently coaxing the eggs into a smooth, stable curd without any risk of scrambling. Whisking constantly and pulling the bowl off the heat at the right moment gives you that perfect, spoonable consistency every time. Straining through a fine-mesh sieve keeps things velvety smooth, though leaving the seeds in adds a lovely rustic texture if that's your style. Make a jar on the weekend and you'll find yourself reaching for it all week long.

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