Recipes › Passionfruit › Passionfruit Curd
Passionfruit Curd
A brilliantly tart, golden curd bursting with passionfruit's signature tropical punch. More floral and complex than lemon curd, it's incredible spread on scones, spooned into tart shells, or layered in a pavlova. Makes three small jars in under 30 minutes.
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Ingredients
- 8 passionfruit, halved, pulp and juice scooped out
- 4 large eggs
- 2 egg yolks
- ¾ cup granulated sugar
- 6 tbsp unsalted butter, cubed, at room temperature
- 1 tbsp lemon juice, freshly squeezed
Contains: eggs, milk.
Method
- Pass passionfruit pulp through a fine-mesh strainer, pressing to extract all juice. Discard seeds (or reserve a tablespoon of seeds to stir back in at the end for visual interest).About 5 min
- In a heatproof bowl, whisk together passionfruit juice, lemon juice, eggs, yolks, and sugar until combined.About 2 min
- Set the bowl over a pan of barely simmering water (don't let the bowl touch the water). Cook, stirring constantly with a silicone spatula, for 10–12 minutes until the curd thickens enough to coat the back of a spoon and reaches 170°F.About 12 min
- Remove from heat and add butter cubes a few at a time, stirring until each is fully melted and incorporated. Stir in reserved seeds if using.About 3 min
- Strain through a fine sieve one more time for a silky-smooth curd. Pour into sterilized jars, seal, and refrigerate.About 3 min
Tips
- Constant stirring is essential — step away and you'll get scrambled eggs.
- The curd will thicken further as it cools; it should still look slightly loose when you jar it.
- Fresh passionfruit should feel heavy for their size and have wrinkled, dimpled skin — that means they're ripe.
Ring the changes
- Fold cooled curd through whipped cream for a quick passionfruit mousse.
- Use as a filling for a classic tart shell topped with fresh berries.
Keeping it
Refrigerate for up to 2 weeks. Can be frozen for up to 3 months — thaw overnight in the fridge.
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