You can eat the pulp straight from the fruit or make this curd and enjoy the flavor a little longer. A fruit curd is also a combination of sweet and tartness, so the two together is perfect harmony.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Passion fruit
- Lemon juice
- Granulated sugar
- Butter
- Egg
How to Make Passion Fruit Curd
Step 1 – Mix the butter and the sugar until white. Add the eggs, salt and the lemon juice and mix again.
You will have a mixture that looks like curdled.
Step 2 – Add the passion fruit pulp and mix.
Step 3 – Transfer the mixture to a saucepan and cook over low-medium head. Do NOT boil and stir constantly. The mixture will thicken in about 10-15 minutes and will leave a path on the back of the spatula.
The curd will be beautifully smooth and straining is not required.
- Step 4 – Transfer the passion fruit curd into a jar. Allow to cool.
How to Store Passion Fruit Curd
- The passion fruit curd will last in the fridge for about 1-2 weeks.
- It will last up to 3 months in the freezer.
How to Use Passion Fruit Curd
- As part of a dessert, like my Lemon Panna Cotta with Passion Fruit Curd
- As a glaze on a cake
- As a topping on pancakes
- In ice cream
- As part of a salad dressing
- Filling for tarts
Passion Fruit Curd
Pin Recipe FacebookIngredients
- 3 passion fruit, about 1/4 cup passion fruit pulp
- 2 tablespoons granulated sugar
- 3 tablespoons butter
- 1 tablespoon lemon juice
- 1.5 eggs
- 1 pinch salt
Instructions
- Mix the butter and the sugar until white. Add the eggs, salt and the lemon juice and mix again. You will have a mixture that looks like curdled.
- Add the passion fruit pulp and mix.
- Transfer the mixture to a saucepan and cook over low-medium head. Do NOT boil and stir constantly. The mixture will thicken in about 10-15 minutes and will leave a path on the back of the spatula. (NOTE 1)
- Transfer the passion fruit curd into a jar. Allow to cool.
Notes
- When the curd is fully thickened, the temperature will be around 167°F. The curd will be beautifully smooth and straining is not required.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.