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Eggs For Passionfruit Curd

Asked by Roos33. Answered on 8th September 2018

Full question

How long do I beat the eggs, yolks and sugar in the Passionfruit Curd for? Am I looking for a particular consistency?

Passionfruit Curd
Photo by Petrina Tinslay
Passionfruit Curd
By Nigella
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Our answer

Nigella's Passionfruit Curd (from HOW TO BE A DOMESTIC GODDESS) is a sweet-sharp curd and has many uses, such as spreading on toast or sandwiching a Victoria sponge cake.

The eggs act as the thickening agent in the curd and they are whisked together with the sugar. This should just be until the eggs and sugar are combined as a homogenous mixture. You do not need to whisk them to "ribbon" stage. We would however mention that you should not do this too far in advance as sugar affects the eggs (it absorbs moisture) and the mixture can become more stiff as it stands. Whisk them just before melting the butter or while the butter melts over a low heat.

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