Passionfruit curd is such a treat! Sweet, slightly tangy, and deliciously creamy, this curd is tasty spread on toast in the morning or included in your favourite dessert recipes.
I often use this as a filling in cakes or tarts, and it’s surprisingly easy to make. It's also made in less than 30mins!
✏️ Making a tasty and easy recipe
I used to get this joyous stuff from the Christmas markets every year. Then I realised, I could probably make it myself! Now I get to enjoy passionfruit curd more than once a year, as so do my friends and family. It makes such a great addition to any food-related gift hamper.
When I tested this recipe, I initially tried using only egg yolks. Don't get me wrong, this was really tasty, but for me, there wasn’t a lot of difference to using a whole egg as well as an egg yolk.
I always find it such a faff to have loads of leftover egg whites or egg yolks. I much prefer using eggs whole where possible. Using more whole eggs than pure yolks also makes this recipe a bit healthier, increasing the protein content in relation to the fat.
🥘 Ingredients notes
When measuring your ingredients, I always recommend using weights rather than cups for greater accuracy.
🔪 Equipment notes
Use measuring spoons for your teaspoon and tablespoon amounts where possible. Make sure the scoops filled with your ingredients are levelled before adding them to your mix!
Your passionfruit curd should last for 2-3 weeks sealed in its airtight jar and lid, stored in the fridge.
It makes a great easy gift because you can make them in advance and keep them refrigerated until you're ready to gift them!
Be careful of getting crumbs and other bits of food in the jar of curd when you're using it to spread on toast for example, as these bits will affect how long your curd lasts for.
💭 Top tips for success
When making any curd, it’s important to keep stirring continuously as you cook it. It’s a bit of an arm workout, slow burn style, but definitely worth it for a beautifully smooth curd.
It can also seem like it will never thicken up. After 10mins or so, it will just suddenly start to thicken though, which is such a pleasant surprise!
You want your cooked curd to thicken up to the consistency of a slightly thin custard. If you’re planning to use the curd in cakes or tarts, you may want to cook it a little longer to thicken it up further or add 1tbsp of cornflour to the mix before cooking.
However, this is totally optional and I often make my curd to the normal thickness and use it for both toast spreading and dessert recipes.
If you’ve got any specific questions on making this delicious passionfruit curd, please feel free to leave a comment below and I’ll try my best to help out!
♻️ Alternatives and substitutions
This recipe calls for ½ tablespoon of fresh lemon juice, but you can swap this for another citrus fruit instead, like orange juice or lime juice.
🧁 Other goodies
I definitely recommend that you whip up a tasty jar of passionfruit curd! But as an avid home baker, I’m sure you’re asking yourself “what next?”.
Passionate about passionfruit? Who isn't?! Well, you should check out these passionfruit viennese sandwich biscuits - the tangy and sweet flavour is just divine!
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- 6 passionfruit (roughly 75ml juice sieved)
- 1 egg
- 1 egg yolk
- 80 g (½ cups) sugar (caster or granulated)
- 50 g (¼ cups) unsalted butter
- ½ tablespoon lemon juice (optional)
- Scoop out the pulp and seeds from the passionfruit and whizz this up in a food processor, blender or smoothie maker to separate the seeds from the pulp.
- Strain this through a sieve to remove the seeds and either discard this or keep a few back if you want seeds in your curd.
- In a bowl, whisk the egg, yolk and sugar together until smooth.
- Stir in the sieved passionfruit juice to the egg mixture until combined.
- Melt the butter in a saucepan on a low-medium heat and slowly add the egg mixture whilst stirring.
- Stir continuously for roughly 10mins until the curd has thickened to a thin custard consistency and coats the back of your spoon/spatula. Pour this into a jar and allow it to cool on the side before refrigerating.
- Makes roughly 270ml of curd, which is roughly one jam-jar full. If you're planning to make more as gifts, scale up as needed.
- This is a gluten-free recipe.
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.