Lemon granadilla curd

Place the eggs, lemon juice, zest and sugar in a pot, and mix together with a whisk. Heat very slowly,stirring constantly.

When the steam begins to rise, gradually add the butter to slow down the cooking process. If you think it’s cooking too fast, remove from the heat.

Allow the curd to almost reach boiling point and then remove from the heat. Once the mixture has cooled to room temperature, add the granadillas.

Serve on ice cream, in a meringue base or a sweet pastry base.

Store in the fridge for up to 10 days.