Passion Fruit Curd Recipe


  • ½ cup passion fruit pulp 3 - 4 passion fruits, depending on the size
  • 2 Tbsp lemon juice
  • ¼ cup sugar
  • 6 Tbsp unsalted butter
  • egg yolks (large eggs)


  1. Place the passion fruit pulp and sugar in a small saucepan, place the saucepan over low-medium heat and stir until the sugar has dissolved.
  2. Add the egg yolks and lemon juice into a separate bowl, and whisk to form a smooth paste.
  3. Pour the warm passion fruit and sugar into the eggs, while whisking constantly to temper the eggs.
  4. Pour the egg and passion fruit mix back into the saucepan, and return the saucepan to the stove.
  5. Add the unsalted butter to the warm passion fruit curd.
  6. Whisk constantly, while cooking the passion fruit egg mix until the passion fruit curd thickens. About 10 minutes.

Using, Cooling and Storing Passion Fruit Curd

  1. Sterilize a glass jar and sealable lid in boiling water.
  2. Remove the sterilized jar from the water and pour the hot passion fruit curd into the jar.
  3. Close the jar with the lid. Store in the fridge overnight, to completely chill the curd.
  4. The passion fruit curd will last in the fridge for about 3 weeks (with unopened sterilized jars), or about 7 days with unsterilized jars or bowls.
  5. It will last longer in the freezer (up to 3 months). Once opened, use within 7 - 10 days.
  6. This curd is so versatile. Use it as a filling for pancakes, Pavlova or cakes, add generous dollops on top of waffles or scones, spoon over ice cream....


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