Whisk Eggs: In a small bowl, whisk together egg yolks and lemon juice until smooth.
Warm Passion Fruit: Bring a medium pot of water to a simmer. To a separate medium glass bowl, add passion fruit pulp, sugar, and butter. Place the bowl over the simmering water, ensuring the bottom of the bowl hovers over the water (but doesn't touch it). Whisk the mixture until butter has melted. Remove from heat, but keep pot of water going on the stove.
Temper: Slowly add a spoonful of the warm passion fruit mixture to the egg yolks, whisking to combine. Continue slowly adding passion fruit to the egg yolk until it is warm to the touch (you should add a few tablespoons total).
Combine: Very slowly stream the egg yolk mixture into the bowl of passion fruit, whisking constantly, until all of the egg mixture is incorporated with the passion fruit.
Cook: Set the bowl with everything in it back over the pot of simmering water, again ensuring the bottom isn't touching the water. Use a rubber spatula or whisk to constantly stir and scrape the bottoms and sides of the bowl. Continue cooking and stirring until mixture has thickened to nappé consistency*.
Chill: Transfer to a jar or container, then place plastic wrap directly onto the passion fruit curd. Chill for at least 4 hours to allow curd to thicken.
Serve: Spread over toast, biscuits, or use in desserts! Store in the fridge for up to a week.
The passion fruit pulp is simply everything inside of the fruit, seeds and juicy flesh included.Tempering is a process that warms the eggs without heat shocking them, preventing them from cooking into clumps.*Nappé consistency is when the mixture is thick enough that when it coats a spoon you can draw your finger through the mixture and it holds the line. Mixture should reach 165°F (74°C).Store tightly covered in the fridge for up to 1 week.