Passion Fruit Curd
- 16 large egg yolks
- 1 cup passion fruit juice
- 2 cups sugar
- 1/4 teaspoon salt
- 2 1/2 sticks (20 tablespoons) unsalted butter, cold, cut into pieces
Combine yolks, passion fruit juice, and sugar in a large heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the side of pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour and up to 1 day.