This easy passion fruit curd is the perfect blend of tart and sweet. It's a silky smooth fruit curd that's perfect for filling cakes, or for spooning onto pancakes or scones. And it takes less than 30 minutes to make.
If you love fruit curds you can't miss out on this easy lemon curd or this velvety blueberry curd. And all of these fruit curds are perfect for filling these thumbprint cookies or for this summer fruit pavlova or this lemon Dutch baby pancake.
⭐️ Why You'll Love This Recipe
- Simple Ingredients: Only a handful of everyday items are needed.
- Versatile: Perfect as a topping or filling for a wide range of desserts.
- Beginner-Friendly: Two cooking methods suit all skill levels.
- Quick to Make: Have your curd ready in just 30 minutes.
🧾 Fruit Curd Ingredients
- Passion Fruit Puree: Brings the tropical flavor. *Fruits with wrinkly, dark-colored skin yield the best flavor.
- Egg Yolks: For a rich and creamy texture.
- Granulated Sugar: Adds sweetness and balances the tartness.
- Unsalted Butter: Offers a velvety finish.
- Salt: Just a pinch enhances all other flavors.
See recipe card for quantities.
📖 Substitutions & Variations
- Whole Eggs for a lighter curd.
- Add a Citrus Twist: A dash of lemon juice for extra zing.
👩🏻🍳 How To Make Passion Fruit Curd Step By Step
- Prepare the Passion Fruit: Cut and scoop the pulp. Special tip: Fresh passion fruits are best, look for wrinkly, dark-colored skin.
- Strain the Pulp: Use a fine mesh sieve for this step. Pro Tip: Save some seeds for garnishing.
- Combine Ingredients: Mix egg yolks, sugar, and passion fruit puree in a bowl.
- Cook the Mixture: Use either Direct Heat Method or Indirect Heat Method (Double Boiler) based on your comfort level. Special tip: Consistent whisking prevents lumps.
- Straining: Optional but recommended to achieve smooth texture.
- Add Butter and Mix: Ensure butter is well incorporated.
- Chill: Place in the fridge for at least 2 hours.
💡 Fruit Curd Top Tips
- Constant Stirring
- While the passion fruit curd is cooking, it's important to stir the mixture continuously. This prevents the eggs from curdling and ensures a smooth, velvety texture. Use a wooden spoon or a silicone spatula for best results, as they won't scratch your cookware and are excellent for stirring.
- Test for Thickness
- A good trick to test the thickness of your curd is the "spoon test." Dip a spoon into the curd and draw a line with your finger on the back of the spoon. If the line holds without the curd running through it, it’s done. This test can help you avoid overcooking, which can affect both flavor and texture.
- Speed Up Chilling
- If you're in a hurry, you can expedite the chilling process by spreading the curd thinly across a baking sheet before putting it in the refrigerator. This increases the surface area for cooling, thus speeding up the process. Just make sure to transfer the curd to an airtight container as soon as it's cooled to maintain its freshness.
- Store in an airtight container for up to 4 weeks.
- Can be frozen for later use.
- Use low heat on the stovetop, stirring constantly.
💭 What are some ways to use passion fruit curd?
- Pancake Topping: Drizzle the curd over a stack of pancakes and garnish with fresh berries.
- Layer Cake: Use the curd as a filling between layers of vanilla or coconut cake.
- Muffins: Before baking, fill the center of the muffin batter with a spoonful of curd.
- Yogurt Parfait: Layer yogurt, granola, and curd in a glass for a tropical-inspired breakfast or dessert.
- Passion Fruit Curd Cheesecake: Use it as a topping or swirl it into the cheesecake batter for a tropical twist.
💡 Top Tips
- Use a temperature probe to ensure the mixture reaches 160°F, crucial for long-term storage.
- Opt for non-reactive cookware like stainless steel or glass for acidic foods like curd.
Consistent whisking or stirring and proper straining can generally avoid this issue.
Yes, you can use frozen passion fruit pulp if fresh passion fruits are not available. Thaw the frozen pulp before using it in the recipe. Keep in mind that the sweetness and tartness of frozen pulp may vary from the fresh fruit, so taste and adjust the sugar level as needed.
Yes, passion fruit seeds are edible and safe to consume. However, they add a crunchy texture that some people may not prefer in a smooth curd. If you like, you can include them for added visual appeal and a crunchier texture, or strain them out for a smoother curd.
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Easy Homemade Passion Fruit Curd
- 1 cup passion fruit puree about 8-10 passion fruits
- 4 large egg yolks
- ¾ cup granulated sugar
- ½ cup unsalted butter cut into small cubes
- ⅛ teaspoon salt
Preparing the Passion Fruit
- Cut the passion fruits in half and scoop out the pulp.
- Strain the pulp through a fine-mesh sieve to get the puree, reserving some seeds for garnish if desired. Note: You should end up with about 1 cup of puree.
Mixing the Ingredients
- In a mixing bowl, combine the egg yolks, granulated sugar, and passion fruit puree. Whisk until well incorporated.
Cooking the Curd: Two Methods
Direct Heat Method
- In a saucepan over medium heat, cook the mixture, stirring constantly, until it thickens.
Indirect Heat Method (Using a Double Boiler)
- Alternatively, place the mixture in a heatproof bowl set over a pot of simmering water. Stir constantly until the mixture thickens.
Finishing the Curd
- Once the curd has thickened, remove it from heat and strain it through a fine-mesh sieve for a smoother texture.
- Note: This step is optional but highly recommended for a silky-smooth curd.
- Add the butter cubes and salt, stirring until the butter is fully melted and incorporated.
- Transfer the curd to an airtight container and chill in the refrigerator for at least 2 hours before using. Place plastic wrap directly on the surface of the curd to prevent a skin from forming.
- Temperature Check: Using a temperature probe, ensure the curd reaches 160°F (71°C) during cooking. This is important for long-term storage.
- Nonreactive Cookware: If you're using the direct heat method, opt for a stainless steel or glass saucepan to prevent any chemical reactions with the acidic passion fruit.
- Passion Fruit Seeds: Including a few seeds can add a decorative touch and slight crunch to the curd, but this is entirely optional.
- Storage: Store the curd in an airtight container in the fridge for up to 4 weeks. It can also be frozen for longer storage.
- Choosing the best passion fruits: Fruits with wrinkly, dark-colored skin yield the best flavor.