• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Slow Cooker Baking
    • Slow Cooking Baking Tips
    • Slow Cooker Desserts
    • Make a Cake in a Slow Cooker
  • Slow Cooker
    • Slow Cooker Tips
    • Slow Cooker Recipes
    • Slow Cooker Recipes for Kids
    • Autumn & Winter Slow Cooker Recipes
    • Spring & Summer Slow Cooker Recipes
    • Top Ten Slow Cooker Recipes
  • Baking
    • Christmas Baking Recipes
    • Cake
    • Desserts
    • Biscuits
    • Pâtisserie
    • Bread
    • Traybakes

BakingQueen74

menu icon
go to homepage
  • Recipes
  • Slow Cooker Tips
  • Slow Cooker Baking
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Slow Cooker Tips
    • Slow Cooker Baking
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Summer Recipes

    Published on Jun 26, 2022. Modified on Sep 18, 2023 by bakingqueen74. This post may contain affiliate links. 4 Comments

    Passionfruit Curd

    70 shares
    • 32
    ↓ Jump to Recipe

    Passionfruit curd is a delicious way to enjoy the gorgeous tropical flavour of fresh passionfruit, in the form of a smooth curd!

    Jar of orange coloured curd on a table with some passionfruit.

    This recipe is a great way to use passionfruit in summer, so you can enjoy them in all your favourite bakes and desserts.

    This passionfruit curd was inspired by my apricot curd recipe on this site, as in summer I love to make all kinds of fruit jams and curds to enjoy fruit in all different ways.

    Strawberry curd is another summer favourite of mine.

    If you are in the USA you might call it passionfruit butter instead. It’s the same thing, just with a different name.

    Jump to:
    • Ingredients
    • Instructions
    • Uses
    • Storage
    • Top tip
    • Recipe
    • Reviews

    Ingredients

    Here’s what you’ll need!

    See recipe card for quantities.

    • passionfruit
    • sugar
    • butter
    • eggs

    Instructions

    Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this passionfruit curd recipe perfectly every time.

    Scroll down for the recipe card with quantities and more tips at the bottom of the page.

    Sieve over a bowl containing passionfruit pulp.

    Slice the 8 passionfruit in half, and use a spoon to scrape the pulp and seeds into a bowl. This should yield around 150 ml including the seeds. Put into a sieve over a bowl.

    Sieve over a bowl containing passionfruit seeds.

    Press the passionfruit pulp through a fine sieve into a bowl using the back of the spoon, to separate the seeds from the passionfruit juice.

    Passionfruit juice in a bowl.

    Now discard the seeds and use the passionfruit juice you’ve ended up with in the next step.

    Bowl containing eggs, sugar, butter and passionfruit juice.

    Add the eggs, sugar, butter to the passionfruit juice in a large bowl (ceramic or glass for example, that can be used in the microwave).

    Mixed eggs, butter, sugar and passionfruit in a bowl.
    Passionfruit curd or butter thickened up in a bowl.

    Mix using a fork (make sure you beat well so that the eggs are fully beaten). Don’t worry about the chunks of butter.

    Microwave on high for one minute, then beat again with the fork. Repeat twice more. Stir well after heating to remove any lumps. You’ll see the curd start to thicken up. Microwave on high for a final minute then stir well. You should now see the curd is thick and shiny.

    Passionfruit curd in  a bowl with a spoon showing the curd coating the spoon.
    Jar of passionfruit curd with half a passionfruit on the side.

    Check if the curd is coating the back of a spoon – dip a spoon into the curd and seeing if it slides off or remains on the back of the spoon. If it coats the spoon the curd is ready for the next step. Note – if it doesn’t coat the spoon yet, heat for another minute, stir then check again.

    Sieve the curd once more to remove any white stringy bits from uneven heating. Pour the curd into a sterilised glass jar, put on the lid, and allow to cool fully. Then refrigerate.

    Tip: if you like, add some reserved seeds when you add the curd to the jar.

    Uses

    I love to use passfruit curd as a cake filling, spread on toast for an easy breakfast or snack, to fill coconut scones, swirled over yogurt, and more.

    One great summer dessert is to make meringue nests, or a large pavlova shell if you have more people to serve, fill with whipped cream and spoon over the passionfruit curd.

    I like to add a few fresh passionfruit seeds over the top for a wonderful effect.

    Storage

    Store the curd in the fridge for 1-2 weeks.

    Top tip

    To make it easier to remove the seeds from the passionfruit pulp, whizz it in a food processor or blender for a few seconds first. This helps to loosen the seeds to when you sieve the pulp, so they will come out more easily.

    Recipe

    A jar of curd on a white wooden background, with some passionfruit beside.

    Passionfruit Curd

    How to make delicious smooth passionfruit curd in the microwave.
    5 from 5 votes
    Print Pin Rate Save Saved!
    Course: Jam and Curd
    Cuisine: British
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 16
    Calories: 108kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 8 passionfruit pulp and juice (you will need 100 ml passionfruit juice)
    • 2 medium free-range eggs
    • 150 g caster sugar (superfine sugar)
    • 50 g butter
    UK Measurements – US Measurements

    Instructions 

    • Slice the 8 passionfruit and use a spoon to scrape the pulp and seeds into a bowl. This should yield around 150 ml with the seeds. Then press the passionfruit pulp through a fine sieve into a bowl using the back of the spoon, to remove the seeds. This should yield around 100 ml passionfruit juice.
      8 passionfruit
    • Prepare the rest of the ingredients – weigh out the sugar and butter and get the eggs ready.
      150 g caster sugar (superfine sugar), 50 g butter, 2 medium free-range eggs
    • Add the eggs, sugar, butter to the juice in a large bowl (ceramic or glass for example, that can be used in the microwave).
    • Mix using a fork (make sure you beat well so that the eggs are fully combined). Microwave on high for one minute, then beat again with the fork.
    • Microwave on high for 2 minutes. Stir well after heating to remove any lumps. You'll see the curd start to thicken up.
    • Microwave on high for another minute then stir well. You should now see that the texture of the curd has changed (much thicker) and it has a shiny surface
      Check if the curd is coating the back of a spoon – dip a spoon into the curd and seeing if it slides off or remains on the back of the spoon. If it coats the spoon then the curd can now be put in the fridge to set, after sieving.
      Note – if it doesn't coat the spoon yet, heat for another minute, stir then check again.
    • Sieve the curd once more to remove any white stringy bits from uneven heating.
    • Pour the curd into a sterilised glass jar, put on the lid, and allow to cool fully. Then refrigerate.

    Notes

    Yield
    This recipe will yield one jar of passionfruit curd (324 ml jar size).
    Storage
    You can store this passionfruit curd for 1-2 weeks in the fridge.
    Lumps
    If you can see white specks or lumps in your curd this may be from uneven cooking and whisking, where the egg has formed into lumps. Sieve the curd before transferring it to jars to remove them, as stated in the recipe.
    How to tell the curd is ready
    If it coats the spoon and has a shiny appearance on the surface then this shows the curd is ready to be jarred up. Remember that curd thickens up once it has cooled.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    More Summer Recipes

    • Jar of pink cherry curd with grey background.
      Cherry Curd
    • Scoops of Blackcurrant Sorbet in a metal tin with fresh blackcurrants.
      Blackcurrant Sorbet
    • Close up of a bowl of berry crumble with strawberries in a white bowl.
      Summer Fruit Crumble
    • Close up of blackcurrant jam in the jar, from above.
      Blackcurrant Jam

    Reader Interactions

    Comments

    1. Sue says

      June 25, 2023 at 4:20 pm

      Hi Lucy,

      I would love to try this recipe but can you please tell me what size passionfruit you started out with? Waitrose have individual large passionfruit or three small ones in a pack. I am assuming the small ones are too small but would be grateful for clarification before I spend a fortune on the large ones! Many thanks

      Reply
      • bakingqueen74 says

        June 27, 2023 at 5:25 pm

        Hi there, I used the similar Waitrose packs with three in a pack, so used the smaller ones.

        Reply
        • Sue says

          July 15, 2023 at 12:06 pm

          Hi Lucy, thanks for the advice. Thought you would like to know I made it and entered it for our village show today – and it came first! Took about 10 mins to make from start to finish and tastes delicious, I will definitely make it again. Thanks so much for sharing this recipe and I will now check out some of your other ones!

          Reply
          • bakingqueen74 says

            September 18, 2023 at 12:06 pm

            That’s brilliant! well done on winning your village show, awesome!

            Reply
    5 from 5 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

    More about me →

    Popular

    • Shepherds pie in slow cooker pot, garnished with herbs.
      Slow Cooker Shepherd’s Pie
    • White bowl of fish curry topped with red chilli.
      Slow Cooker Coconut Fish Curry
    • Close up of macaroni cheese in ceramic dish.
      Slow Cooker Mac and Cheese
    • Chicken spinach curry in slow cooker pot.
      Slow Cooker Chicken Saag Curry

    Seasonal

    • Cobbler with scone topping and blood orange slices on top.
      Plum and Blood Orange Cobbler
    • Roast chicken in a blue serving dish, with roast potatoes.
      Slow Cooker Whole Chicken
    • Chicken casserole in a white dish with onions and carrots to the side.
      Slow Cooker Chicken Casserole
    • Banana and blueberry bread on wooden board, two slices cut.
      Slow Cooker Blueberry Banana Bread

    As Seen In

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility
    • Advertising

    Subscribe

    • Subscribe here

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 BakingQueen74 / Lucy Allen • All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.