- 3 eggs
- 3 yolks
- 425 g white sugar
- zest and juice of 2 lemons
- 500 g feijoas, flesh scooped out
- 250 g soft, unsalted butter
Process feijoas and lemon juice and once smooth pass through a sieve.
Combine eggs, yolks and sugar in a heavy bottomed pot and whisk together. Add feijoa puree. Keep whisking and once warm start adding the soft butter piece by piece. Always whisking. Once all the butter has been incorporated change to a wooden spoon and stir until thicken. This takes approximately 6-8 minutes.
Pour into a container and place a piece on wax proof paper directly over the surface on the curd. Allow to cool. Refrigerate until ready to use.