Courtesy of my mother in-law Sandra, this recipe makes 2 x medium jars. Passionfruit Butter 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.