• If you are using the gelatin, bloom 1 1/2 teaspoons gelatin powder in 2 tablespoons cold water in a medium size bowl. Set aside.
• Slice the passion fruits in half. Scoop the pulp out of the shell and put into a blender or food processor. Process the pulp to separate the pulp and seeds. Strain the pulp in a fine mesh strainer. If a lot of pulp is still stuck to the seeds, process them again with a little bit of water. Strain again. You should have about a 1/2 cup of juice. Add water if needed to get to a 1/2 cup.
• Thoroughly whisk together10 oz granulated sugar and 3 large eggs in a medium saucepan. Add the passion fruit juice, juice from 1/2 lime and ⅛ teaspoon table salt.
• Place 3 oz unsalted butter on top of the bloomed gelatin. Put a fine mesh sieve over the bowl and keep it near the stove.
• Heat the egg/juice mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear.
• Cook until the curd will coat the back of a wooden spoon and is just beginning to boil. Don't allow it to come to a full boil, just 1 or 2 bubbles and you're ready.
• Immediately remove from the heat and pour through the sieve over the butter and (optional) gelatin.
• Stir until the butter and gelatin are melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool a bit before putting in the refrigerator.
• Refrigerate until completely cooled. If using gelatin, allow it to sit 8 hours or overnight to gel.

Fruit Curd Variations:

• 1/2 cup juice from mango, guava, pineapple, etc.
• Adjust sugar to taste for the type of juice used. You can always use the juice from 1/2 a lime or lemon to spark the flavor. I like to use lime with mango and lemon with guava.