Passion Fruit Curd

• 8 large egg yolks
• 1/2 cup passion fruit juice
• 1 cup sugar
• 1/8 teaspoon salt
• 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

1. Combine yolks, passion fruit juice, and sugar in a heavy-bottom saucepan; whisk to combine.
2. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160F on an instant-read thermometer.
3. Remove saucepan from heat.
4. Add salt and butter, one piece at a time, stirring until smooth.
5. Strain through a fine sieve into a medium bowl.
6. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
7. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

egg yolks, passion fruit juice, sugar, salt, butter

Taken from www.epicurious.com/recipes/food/views/passion-fruit-curd-390205 (may not work)