Combine passionfruit, lemon juice, sugar and butter in a heavy-based saucepan and cook, stirring over low heat until sugar has dissolved and butter has just melted. Do not boil. Remove from heat and add eggs in a thin stream, stirring continuously with a wooden spoon. Return to a very low heat and cook, stirring continuously for 15 minutes or until mixture thickens and coats the back of the spoon. Cool to room temperature before refrigerating or bottling in sterilized jars.
Tips / Handy Hints
This recipe makes enough curd to fill about 80 tiny tartlets
Scanned from the 10th Edition Aerophos cookbook July 1955 This book was a staple in Australian kitchens throughout the 1950s Sometimes the old classics are the best! I love this cookbook, I picked it up for $10 a few years ago and have had a lot of use out of it. I found this old ad from a 1948 newspaper for Aerophos, it was a kind of raising agent.