1/2 cup sugar
60g butter
2 eggs, well beaten
pulp of 6 passionfruit
Stir sugar and butter in a small saucepan over moderate heat until butter has melted and sugar has dissolved. Add egg and passionfruit pulp and stir continuously over a lower heat until mixture thickens. Pour into hot, sterilised jar and store for up to 2 weeks until needed.
BTW, if you have excess passionfruit and don’t want to make curd, you can freeze passionfruit whole, or you can mix 2 parts pulp to 1 part sugar (sugar prevents pulp breaking down) and freeze it in small containers (like an ice cube tray).