Passionfruit curd is a delicious way to enjoy the gorgeous tropical flavour of fresh passionfruit, in the form of a smooth curd!
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.
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.
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.
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.
Now discard the seeds and use the passionfruit juice you’ve ended up with in the next step.
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).
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.
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
Passionfruit Curd
Ingredients
- 8 passionfruit pulp and juice (you will need 100 ml passionfruit juice)
- 2 medium free-range eggs
- 150 g caster sugar
- 50 g butter
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, 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 surfaceCheck 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.
Sue says
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
bakingqueen74 says
Hi there, I used the similar Waitrose packs with three in a pack, so used the smaller ones.
Sue says
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!
bakingqueen74 says
That’s brilliant! well done on winning your village show, awesome!