Passion Fruit Curd

Makes 1 1/2 cups:

• 3 large eggs, or 1 large egg plus 3 large egg yolks
• 1/2 cup strained passion fruit juice*
• 1/2 cup sugar
• 6 tablespoons unsalted butter, cut into chunks

1. Set the strainer over a medium bowl.
2. Whisk the eggs (or egg and yolks) in a small nonreactive saucepan to blend. Whisk in the passion fruit juice and sugar. Add the butter. 
3. Whisk over medium heat, reaching into the corners and scraping the sides and bottom of the pan, until the butter is melted and the mixture is thickened and beginning to simmer around the edges, then continue to whisk for about 10 seconds longer.
4. Remove from the heat and scrape into the strainer, pressing gently on the solids. Scrape any curd clinging to the underside of the strainer into the bowl.
5. Refrigerate until chilled before using. Curd keeps in a covered container in the refrigerator for up to 1 week.

*if you're using fresh passion fruit it takes forever to separate out seeds and squeeze pulp through a cheesecloth. There's an easy hack: if you put all of the pulp (seeds and all) in a good blender and blend for a few seconds at a time, the juice will separate from the pulp and seeds remarkably well, and then if you strain it one time through a fine strainer you'll get almost all of the juice!