Passionfruit butter

by Ed Halmagyi


  • 4 eggs
  • ¾ cup caster sugar
  • ¼ cup lemon juice
  • ½ cup passionfruit pulp
  • 125g unsalted butter, diced


1 Combine all the ingredients in a heatproof bowl and set over a saucepan of barely-simmering water. Cook, whisking constantly, until the mixture thickens. Pour into sterilised jars and seal once cold.

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