This exotic-flavoured curd is perfect spread between the layers of a Victoria Sponge as an alternative to jam, or folded into whipped double cream to marry together two meringue halves. There is a perfect balance between the passion fruit and lime in this, so it is sweet and tart in equal proportions.




Cut the passion fruit in half and scoop the seeds and juice into a sieve resting over a large heatproof bowl. Stir to extract the juice, then discard the seeds.

Add the lime zest and juice to the passion fruit juice with the eggs and sugar. Stir everything together. Add the butter, then place the bowl over a large pan of simmering water, making sure the base doesn’t touch the water.

Stir gently and cook, allowing the butter to melt and the mixture to thicken, for about 15 minutes. The curd is ready when the mixture coats the back of the spoon. Strain, then pot into boiling hot sterilized jars, top with wax discs and seal with lids. Cool, then refrigerate. The curd can be kept for up to two weeks in the fridge.