For the passion fruit curd: cut the passion fruits in half and scoop out the seeds and juice. In a bowl, mix together the egg yolks and the sugar. Add the passion fruit juice and seeds. Place this mixture in a saucepan and heat gently. Once warm, add the butter and cook until thick. Pass the mixture through a sieve to remove the passion fruit seeds. Set aside and allow to cool.
For the pancakes: Juice the lemon. Beat together the egg and the sugar. Add the flour and mix well. Add the milk a little at a time until you have a smooth, lump-free mixture. Add the lemon juice, salt the remaining ingredients and mix well.
Heat a non-stick frying pan. Melt a knob of butter in a frying pan. Drain off the excess and add a ladleful of batter. Tilt the pan from side to side to spread the mixture out. Cook until golden brown and then turn over to cook the other side.
Remove the pancake from the pan and spread with passion fruit curd. Fold or roll the pancake, dust with icing sugar and serve.
«This curd recipe can easily be adapted to different fruits - try lemon, orange or grapefruit.»