Bakers Note: Passion fruit, it´s one of nature´s miracles of flavor; however, it is not ready to eat until its surface becomes very wrinkled, so for the best flavor, make sure to find very wrinkled passion fruit.  Always opt for passion fruits with a vibrant orange pulp, as these are the ripest and most flavorful. The outer skin should be slightly wrinkled and deep purple or yellow. Tasting or visually inspecting the color can help determine if the fruit is at its peak ripeness. Using under-ripe passion fruit, which has a paler, whitish pulp, can result in a duller taste, more akin to a tart lemon flavor, and won't bring out the rich, tropical essence needed for a delicious passion fruit curd.

One passionfruit has approximately 20 grams of passionfruit juice, pulp, and seeds inside; 1 passionfruit gives you about 10 grams of pure juice; I use eight passion fruits to make the passion fruit curd; if your passionfruit is smaller or larger, you might need more or less. 

Passion Fruit Curd

• Squeeze out the inside of the passion fruit, both the seeds, juice, and pulp, then strain the passion fruits through a fine-mesh sieve. To remove all the seeds. Set the seeds aside for l,ater or you can discard the seeds.
   
• Baker note; The reason I'm removing the seeds and adding them later is that I need to ensure you are using a scale to measure 75 grams of pure, fresh passion fruit juice without the seeds. If you add the seeds, there will be less passionfruit flavor. So, it’s important to first remove the seeds, and then, if you want them in the passion fruit curd, you can add them later.”
   
• Use a scale to make sure you have 75 grams of fresh passion fruit juice. (without the seeds)
   
• In a medium bowl using a small whisk or in a medium measuring cup using an immersion blender, add 55-gram powdered sugar, one tablespoon of cornstarch, two large eggs, 75-gram passion fruit juice, and 45-gram fresh freshly pressed lemon juice, whisk together or until everything is incorporated or emulsify the mixture until smooth.
   
• Pour the content of the bowl/measuring cup into a medium saucepan.
   
• Bakers note; keep in mind the key to a good curd is to cook it over relatively low heat so that the egg proteins coagulate slowly, creating a silky-smooth end result.
   
• Set over medium-low heat, whisking constantly to prevent burning and to ensure a smooth and creamy consistency. Continue whisking until the mixture thickens, kind of like a soft pudding, and is thick enough to coat the back of a spoon easily. It takes about 2-5 minutes. 
   
• Remove from heat, whisk in 50-gram sour cream and 30-gram heavy cream whisk, and combine for an extra smooth texture; use an immersion blender to emulsify the mixture for 10 seconds.
   
• Add 1-2 tablespoons of passion fruit seeds ( if using) and combine.
   
• Transfer to an airtight jar and refrigerate until completely cold or overnight before using; the passion fruit curd will thicken slightly as it cools.
   
• Passion fruit curd can be stored in an airtight container in the fridge for up to 1 week, but I doubt it lasts that long it is so good!