Courtesy of my mother in-law Sandra, this recipe makes 2 x medium jars.
- Juice of 2 x lemons
- 185g (6oz) Margarine/butter
- 185g (6oz) castor sugar
- 2 x egg yolks
- pulp of 4 x passionfruits
Place the lemon juice, butter, sugar, and egg yolks in a heat proof bowl (or stainless steel mixing container).
Place the container over a large pot of simmering water (the idea is similar to melting chocolate and to heat the mix gently) and cook over a low heat until slightly thickened approx 20 mins, stirring constantly.
Add the passionfruit pulp and continue cooking for 5 minutes.
Pour into sterilised jars, label, and seal. Keep in fridge.