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passionfruit curd recipe

Passionfruit Curd

Kachina @ Sweet Mouth Joy
Sweet, slightly tangy, and deliciously creamy, this curd is tasty spread on toast in the morning or included in your favourite dessert recipes.

Rate this recipe here:

5 from 3 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine British
Servings 18 tbsp (1 small jar)


  • 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.


Calories: 46kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 5mg | Potassium: 15mg | Sugar: 5g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Curd, Gluten-Free, Passionfruit
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