First make the curd - Place the eggs, egg yolks, sugar, and passionfruit and lemon juice in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until the sugar has dissolved. Gradually add the butter, stirring continuously, until melted. Reduce the heat to low and cook for a further 6–8 minutes or until the curd has thickened. Makes 2 cups (640g). Allow to cool in the fridge completely. This step can be made the day before.

Meanwhile make the shortbread – cream the butter and sugar together with electric mixers until light and creamy. Then add in flour 1/3 cup at a time until it comes together in a dough. Role out 1tbsp of mixture in the palm of your hands and place on lined baking tray. Repeat with remaining dough. Use your thumb to make a small thumb print in each cookie. Cook in the oven for 10-12mins. Remove from oven and allow to cool for 2mins. Then use your thumb or the back of a teaspoon to redefine the thumbprints.