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Homemade Passionfruit Curd Recipe

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4.3 from 3 reviews

This Homemade Passionfruit Curd is a tangy and luscious spread made from fresh passionfruit pulp, eggs, sugar, lemon zest, and butter. Perfect for spreading on toast, dolloping on desserts, or swirling into yogurt, this curd is rich and velvety with a deliciously vibrant tropical flavor. The silky texture and bright citrus notes make it a refreshing treat that’s easy and quick to prepare on the stovetop.

  • Total Time: 15 minutes
  • Yield: Approximately 31 servings (1 tablespoon each)

Ingredients

Passionfruit Curd Ingredients

  • ¾ cup caster (superfine) sugar (150g / 5.3oz)
  • ⅔ cup strained passionfruit pulp (keep the seeds)
  • 2 large eggs
  • 2 egg yolks (from large eggs)
  • Zest of ½ a lemon
  • 115g unsalted butter, cubed and cold (½ cup / 1 stick / 4oz)

Instructions

  1. Combine Ingredients: In a small heavy-based stainless steel saucepan, whisk together the sugar, strained passionfruit pulp, whole eggs, egg yolks, and lemon zest until well combined.
  2. Dissolve Sugar: Place the pan over low-medium heat and stir continuously until the sugar has completely dissolved into the mixture.
  3. Incorporate Butter: Add the cold cubed butter gradually, 2-3 pieces at a time, stirring until each piece is fully melted and incorporated into the curd.
  4. Thicken the Curd: Reduce the heat to low and cook the mixture for an additional 2-3 minutes. Continue stirring until the curd thickens enough to coat the back of a spoon or form a thick coating on the side of the pan when tilted. Test by running your finger through the curd on the spoon; the line should remain clear without dripping.
  5. Strain & Add Seeds: Optionally, strain the curd through a fine mesh sieve to remove any cooked egg bits. Stir in a few of the reserved passionfruit seeds if you prefer texture; otherwise, discard the seeds.
  6. Store: Pour the finished passionfruit curd into sterilised preserve jars. Seal and store in the refrigerator until ready to use.
  7. Enjoy: Spread on toast, use in baking, or as a topping for yogurt or desserts. Don’t forget to leave a comment and rating to share your experience!

Notes

  • Use fresh or previously frozen passionfruit pulp for the best flavor.
  • Keep the heat low to prevent the eggs from curdling while cooking.
  • If the curd appears grainy, straining helps achieve a smooth texture.
  • Store passionfruit curd refrigerated and use within 2 weeks for optimal freshness.
  • Passionfruit seeds add crunch and visual appeal but can be omitted if preferred.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sauce/Spread
  • Method: Stovetop
  • Cuisine: Australian

Find it online: https://monicarecipes.com/homemade-passionfruit-curd-recipe/