Prep time

10 minutes


Cook time

15 minutes



80g Westgold Butter

120g sugar

2-3 passionfruit

1 lemon, zest and juice

1 orange, zest and juice

2 beaten eggs

1 egg yolk



Place butter, sugar, juices, zest and passionfruit in a stainless steel bowl over a double boiler of simmering water on medium-low heat and stir until melted.


In a separate bowl beat 2 eggs. Whisk into the stainless steel bowl the beaten eggs and yolk and stir continuously over a gentle heat until smooth and thick. 


Pour into a sterilised jar and store in the fridge (curd can be sieved to remove some or all the seeds).


Tip: Best served chilled in the fridge for at least one hour.

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