Passionfruit curd! Oh.my.god. I don't know why I hadn't thought of this before! I've always loved lemon curd but after making this, I dont think I'll ever go back. It's sweet, tart and has a more tropical edge than lemon. It takes curd to a whole other level. I think curd (what a terrible word no?) is extremely versatile, pour it over poundcake and top with whipped cream and pomegranate seeds, use it as a filling for cake, mound it into tart shells and top it with meringue, dunk coconut madeleines into it..or do what I did and forget all of these ideas and just eat it by the spoonful!
2 cups passionfruit puree
2 egg yolks
1 cup sugar
2 tbsp cornstarch
1/4 cup butter
1.Whisk together eggs, sugar, passionfruit puree and cornstarch. Bring to boil over med-high heat, boil and stir for 1 minute.
2. Remove from heat, whisk in butter, strain through sieve into bowl. Cover with plastic wrap layed right on top of curd (to prevent a skin from forming) and let cool.