Place a strainer over a large bowl, near the stove. Use a 2 or 3-quart non-reactive saucepan for this dessert.

Place the passion fruit concentrate, the water, and the sugar in the saucepan and whisk together to combine. Taste the mixture and if you want it a little sweeter add 2 more tablespoons of sugar.

Add the egg yolks and whole eggs and whisk until the eggs are incorporated.

Cook the mixture over medium heat, whisking constantly until the mixture is thickened and is 185 degrees F. It should coat the back of wooden spoon and leave a visible trail when you run your finger through it. When the mixture has thickened and reached temperature remove the saucepan from heat and whisk in the butter 1 tablespoon at a time.

Pour the passion fruit curd into the strainer and press it through the strainer with a spatula.

Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill for at least 2 hours.

The passion fruit curd is good in the refrigerator for up to 2 weeks. You can also freeze it for up to one year. If freezing the curd remove the curd from the freezer 24 hours before you’re ready to use it and thaw it in the refrigerator.