4 egg yolks
2/3 cup sugar
9 T passion fruit puree, divided
4 T. unsalted butter
2 tsp lemon zest, finely grated
Put 2 T passion fruit and lemon zest in a medium bowl. Have a fine mesh strainer available to fit over the bowl. Combine egg yolks and sugar in a medium saucepan. Add 7 T passion fruit, butter and salt. Heat over medium heat, stirring constantly, until thickened. Do not boil. Pour curd through strainer into the bowl with lemon zest and puree. Discard egg solids. Stir curd mixture to combine. Cool slightly and then refrigerate until set. Makes about 1 1/2 cups.