Passion Fruit Curd is something I was introduced to recently and it has been on my mind ever since. It’s tart like a lemon curd but a little sweeter thanks to the passion fruit. It’s a beautiful bright yellow color that adds a pop to so many dishes. Serve on top of your favorite cake, pancakes, swirled into yogurt or dolloped on ice cream. While you can find this in grocery stores, homemade is always better.
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Ingredients
- Passion fruit: I found it easier to buy frozen passion fruit because it is already prepped without the seeds – Goya brand or Pitaya sell these. You can use fresh passion fruit but you’ll likely want to strain the seeds out. If you can't find fresh passion fruit in the grocery store, check your local farmers market; it's in peak season during late summer to early fall.
- Egg yolks: this is what really makes a curd a curd – mixing the egg yolks into the fruit-sugar mixture. Use large eggs.
- Sugar: standard granulated sugar. If you want to use a less processed sugar you can try cane sugar.
- Lemon juice: brings a bit of acidity and helps the flavors shine. If you don't have lemon you can use lime juice or really any other citrus juice.
- Unsalted butter: so you can control the salt amount.
- Kosher salt: to balance all the flavors.
How to make delicious passion fruit curd
This homemade passion fruit curd recipe is truly top notch - check out how to make it below using the direct heat method, with quantities in the recipe card at the end of this post.
Combine sugar, passion fruit and lemon juice. In a small saucepan on medium-low heat, melt the frozen passion fruit with the sugar and lemon juice until combined and the sugar dissolves - about 5 minutes.
Temper the eggs. In a small bowl, remove 1 tablespoon of the melted passion fruit mixture and vigorously whisk it into the egg yolks.
Combine egg yolks, passion fruit, and butter. Lower the stovetop to low heat. Whisking continuously, pour the tempered eggs and butter into the sauce pan with the remaining passion fruit mixture.
Whisk. Until the butter melts and the mixture is thickened (coats back of a spoon, it’ll thicken more as it sits) - about 8 minutes.
Strain. Pour the passion fruit curd through a fine mesh sieve (aka fine mesh strainer) into a bowl.
Store. Let it come to room temperature then transfer to a glass container and refrigerate until needed – up to 2 weeks.
Tips and tricks
- Use a stainless steel pan.
- Pouring the curd through a fine mesh sieve will help make sure it’s really silky and there are no clumps.
- Make sure you are working on a low heat to not scorch the curd or cook the eggs.
- If you are using fresh passion fruit the first step will likely happen quicker because you don’t need to wait for the fruit to melt.
- Tempering the egg yolks is very important do not skip this step – this helps ensure the yolks do not curdle and make scrambled eggs in your curd.
- Put a piece of plastic wrap on top of the curd when you store it to help prevent a skin from forming on the surface of the curd.
- If you taste it and feel it needs a pinch of salt to be more your preference, go ahead and add it.
- If you want to use the double boiler method (which uses indirect heat), I am not well versed but you can refer to this recipe from Sally's Baking Addiction.
How to use passion fruit curd
Curd is a great way to amp up so many things when you're looking for that tart-sweet flavor. Some of my favorites are listed below:
- Swirl into greek yogurt
- Use between cake layers for a mutli-layered cake
- Dollop on top of ice cream or cookies
- Top a pavlova
- Spread over pancakes
- Make a passion fruit tart
Storage
- Store in an airtight container in the fridge for up to 2 weeks.
- How to know if it’s spoiled: If it smells really acidic, it’s gone bad.
FAQs
Yes, curd can be frozen for up to 1 year. Transfer from the freezer to the refrigerator 24 hours before use.
Curd usually leans more tart, but the addition of passionfruit makes this one a bit more balanced between tartness and sweetness.
Yes, it'll just take longer to thicken in the last step.
No, this recipe uses only the egg yolks.
Did you make this recipe? Leave a rating and review below and tag me on social!
📖 Recipe
Homemade Passion Fruit Curd
Ingredients
- ½ cup granulated sugar
- ¾ cup passion fruit pulp frozen or liquid
- 2 tbsp lemon juice
- 4 large egg yolks
- 6 tablespoon unsalted butter
- ⅛ teaspoon kosher salt
Instructions
- Combine sugar, passion fruit, lemon juice, and salt. In a small saucepan on medium-low heat, melt the frozen passion fruit with the sugar, lemon juice, and salt until combined and the sugar dissolves - about 5 minutes.
- Temper the eggs. In a small bowl, remove 1 tablespoon of the melted passion fruit mixture and vigorously whisk it into the egg yolks.
- Combine egg yolks, passion fruit, and butter. Lower the stovetop to low heat. Whisking continuously, pour the tempered eggs and butter into the sauce pan with the remaining passion fruit mixture.
- Whisk. Until the butter melts and the mixture is thickened (coats back of a spoon, it’ll thicken more as it sits) - about 8 minutes.
- Strain. Pour the passion fruit curd through a fine mesh sieve (aka fine mesh strainer) into a bowl.
- Store. Let it come to room temperature then transfer to a glass container and refrigerate until needed – up to 2 weeks.
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