The best easy passion fruit curd
This passion fruit curd is SO EASY! Made with just six simple ingredients, it’s tangy, creamy, and perfect for toast, desserts, and more.
Equipment
- Medium Saucepan
- Whisk
- Fine mesh strainer
- Heatproof spatula
- Glass jar or container
Ingredients
- 6 large eggs free-range or organic for the best flavor and quality
- 120 g butter unsalted, for a rich and creamy texture
- 1 cup sugar to balance the tartness of the passion fruit
- 1 cup passion fruit pulp strained or whole; straining will give a smoother finish
- 1 tablespoon lemon juice optional, but adds brightness and depth
- pinch salt to enhance the flavors
Instructions
Stepwise Method: The best easy passion fruit curd
- Start by gathering all your ingredients. If you're using whole passion fruit, cut them in half and scoop out the pulp. If you prefer a smoother curd, strain the pulp to remove the seeds.
- In a medium saucepan, add the eggs and sugar. Whisk them together until well combined and smooth. This will create a creamy base for your curd.
- Next, add the passion fruit pulp and butter to the egg and sugar mixture. Stir until the butter is melted and everything is well incorporated.
- Place the saucepan over medium heat. Continuously stir the mixture with your heatproof spatula, ensuring it doesn’t stick to the bottom. Cook until the curd thickens—this usually takes about 8-10 minutes. You want it to coat the back of your spatula.
- If you prefer a smoother texture, pour the curd through a fine mesh strainer into a clean bowl or jar. This will remove any seeds and create a silky finish.
- Allow the curd to cool at room temperature before transferring it to a glass jar or container. Seal it tightly and refrigerate. The curd can be stored for up to two weeks.
Notes
- Store passion fruit curd in an airtight container in the refrigerator for up to two weeks for best freshness.
- Freeze curd in ice cube trays for longer storage up to three months; thaw in refrigerator before use.
- For a smoother curd, strain the passion fruit pulp before cooking to remove seeds.
- Adjust sugar or lemon juice to balance sweetness and tartness to your taste.
- Use coconut oil or vegan butter to make a dairy-free version.