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In a medium saucepan set over medium heat, combine the granulated sugar and cornstarch. Gradually add in the passionfruit pulp juice, stirring continuously.
Cook the mixture, stirring, until thickened and bubbly. Gradually whisk in half of the hot mixture into the egg yolks to temper them.
Return the egg mixture to the saucepan and continue to cook, stirring constantly, until the mixture thickens, about 2-3 minutes. Continue cooking for another 1-2 minutes, stirring continuously.
Remove the saucepan from heat and add in the butter pieces. Whisk until the butter is fully melted and incorporated.
Pour the curd into a small bowl and cover with plastic wrap pressed against the top to prevent a skin from forming. Chill the curd for at least 4 hours, preferably overnight, until fully set.
Enjoy your homemade passionfruit curd as a spread, filling, or topping for your favorite treats!
