Ingredients
Method
1.In a medium heatproof bowl, whisk together eggs and sugar until combined. Place bowl over a saucepan of gently simmering water.
2. Gradually add butter, passionfruit pulp, lemon juice and zest, and water. Whisk over a low heat for 10-15 minutes until mixture thickens and coats the back of a wooden spoon. Do not allow to boil.
3.Pour liquid into warm, sterilised jars and seal straight away. This butter will keep in a cool place for up to 2 months, but chill in the fridge once opened.
This is delicious as a filling in mini tart cases, served with scones, or drizzled over pavlova. Label and date the jars of butter before wrapping.
Note