Combine sugar and butter in a heat-proof bowl set over a pot of simmering water. Stir well with a wooden spoon until smooth. Remove from heat and add lightly beaten eggs while stirring quickly. Add passionfruit pulp while stirring quickly. Return to a gentle heat, stirring constantly until the curd thickens. Remove from heat and store in a sterilised screw-top jar. Keeps for 2 weeks if stored in refrigerator.
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