Passion-fruit curd

An advantage of living in the tropics is that you can plant a seedling and watch it grow to reclaim an entire urban space back to nature in exponential time. I find that quite a comforting thought! We planted the seeds of one passion fruit and in a few months it had invaded the whole of our garden including the trees, the roof and the building next door.
Now it is tamed (with considerable effort, mind you), and in the height of the rainy season we can get 10-15 fruits off it a day! I have two favourite passion fruit recipes, this one and passion fruit sorbet. This is my simplified curd recipe which is a hybrid of Nigella Lawson's and BBC Good Food, and seems to be a big hit with my Gabonese lady friends. This makes about 2 small (200-250ml) jars worth.

Ingredients
About 200-220g passion fruit pulp (about 6-8 passion fruits)
3 eggs
100g unsalted butter
150g white sugar

Instructions
1. Beat the eggs and sugar together in a bowl.
2. Melt the butter slowly in a saucepan.
3. Whizz the passion fruit pulp in a food processor for about 4-5 seconds to separate the seeds from the pulp.
4. When the butter has melted, on a low heat use a sieve to strain the juice and as much pulp as possible into the butter. Stir, and keep the seeds to one side.
5. Add the egg/sugar mixture, and stir continuously over a low heat with a wooden spoon until it's thickened and creamy.
6. Optional step: stir in about 2 tbsp seeds,
7. Let cool for a few mins and pour into sterile jars. Keep in fridge.