Passion-Fruit Curd for Icebox Cake
This curd goes with our Passion Fruit Icebox Cake.
- Yield: Makes 2 1/2 cups
Source: Martha Stewart Living, February 1997
- 2 cups sugar
- 1 cup unsweetened passion-fruit puree
- 12 large egg yolks
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces
Combine sugar, puree, and yolks in a large mixing bowl, and whisk together.
Set bowl over pan of simmering water; whisk until thick enough to coat back of spoon, 15 minutes. Cook about 5 minutes.
Remove bowl from heat; stir in butter, piece by piece, until melted. Cool, cover with plastic, and refrigerate until needed.