|1½ cup||sugar — granulated|
|60 ml||lemon — juice of 2 small lemons|
|¾ cup||granadillas — pulp|
|salt — just a pinch|
|1/3 cup||butter — cubed|
Place the sugar and eggs in a heat-proof bowl and whisk to combine.
Add the lemon juice and whisk briefly, then add the granadilla pulp and salt and stir through.
Microwave on high for 1 minute, whisk thoroughly and repeat this process for 7-8 minutes.The curd will turn pale and fluffy once cooked.
Add the butter and whisk until incorporated.
Pour into sterilised glass jars and seal until ready to use.