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Add the sugar, 2 whole eggs, 2 egg yolks, the passionfruit pulp, lemon juice, lemon zest and salt to a large microwave-safe bowl. Whisk well to combine, making sure the eggs are completely broken up and combined with the rest of the ingredients.
Add the cubed butter, then pop the bowl into the microwave for 45 seconds. Remove the bowl from the microwave and whisk. The butter should be almost melted. Pop into the microwave for another 45 seconds, then remove and whisk again. Continue in this way until the curd has thickened nicely, and can coat the back of a spoon without dripping off. This should take around five rounds in the microwave. PRO TIP: The curd will still be reasonably liquidy at this point, but it will continue to thicken as it cools.
If you’d like to remove the passionfruit seeds and zest from the finished curd, use a fine mesh strainer to strain the curd into a different bowl. If you spot any little lumps in the curd (sometimes this can happen), straining it will remove them and you’ll be left with a gorgeously smooth curd. Transfer into sterilized glass jars or small containers, then store in the fridge.