Passion Fruit Curd

• 4 fresh large whole eggs
• 2 egg yolkes
• 1 cup of sugar
• ½ cup Jungle Pulp Passion Fruit Puree
• 8 Tbsp of butter
• ¼ tsp fine salt

In a 2 quart saucepan, combine passion fruit puree, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.