I love making fruit curd but this Passionfruit Curd is now my favourite. Tangy and sweet but not too much of either, it’s great used as a filling or topping on cakes, cupcakes, cheesecakes or just spread on toast.
If you love tropical flavours like I do, you’ll love this homemade Passionfruit Curd. What’s not to love about a recipe that takes minutes to make and reminds you of sunshine and cocktails? This stuff is truly delicious. It’s creamy and smooth (except for the seeds) and just like a little bite of tropical paradise.
How to use curd
I really enjoy making fruit curd. The effort to flavour ratio just can’t be beat and they can be used in so many ways. Use them as a filling in cakes or biscuits like this Blackberry Chocolate Cake or my Pineapple Coconut Cupcakes. Or you could use them as a layer in a slice like my Lemon Crumble Slice. In cookies, as a layer on the top of a cheesecake, in custards, as a crepe filling, over your pancakes or even just spread on toast. You could even stir it through some cream cheese and thick cream to make an easy dessert dip. It’s only limited to your imagination.
This passionfruit curd recipe first came about when I made my Passionfruit Tart and later this week, I’ll be posting a recipe for Passionfruit Coconut Cupcakes.
What is a passion fruit?
Sunshine, my friends, sunshine. Passionfruit is a tropical fruit also known by the names lilikoi or maracuyá (and many more). There are two main types being yellow and purple. Here in Australia they are available year round, although they are more well known as a summer fruit. Cutting open a passionfruit reveals the most beautiful centre of thick yellow juice (or pulp) and little black crunchy seeds. All the flavour is in the pulp, so feel free to strain out the seeds if you don’t like the texture.
How to sterilise jars
Sterilising the jars that you store any type of preserves in is very important if you want them to last longer than a week. This passionfruit curd will be fine in unsterilised jars for around a week but if you want it to last longer, either boil them in a saucepan of boiling water for 10 minutes then set aside to drain, dry and cool. The second way is to wash the jars well with soapy water, rinse and then place them in an oven at 120C / 250F for 10 minutes. Let them cool.
How to make this Passionfruit Curd recipe
This’ll be quick. First take some passionfruit pulp, eggs, egg yolks, sugar and lemon zest and mix them together in a saucepan over low heat
Now start adding butter a few cubes at a time until it’s all melted and incorporated. Cook it for just a little longer until it thickens and coats the back of a spoon. Done! You can strain out the seeds if you prefer. I normally strain out about half and leave the rest for texture.
How to store passionfruit curd
Passionfruit curd will keep in the fridge, in an airtight jar for up to a month, unopened. Once opened, use it within 7-10d days.
If you’re looking for a little bite of Summer, definitely give this passionfruit curd a try. I now favour this over lemon curd and I call myself a definite lover of anything lemon. This is in my fridge right now and being that it’s so quick to make, it will likely always be there from here on out. I use frozen passion fruit pulp that you can buy in the freezer section to make it even quicker. Or if you have a passionfruit plant, make sure to freeze all that lovely pulp.
More fruit curd recipes
- Lime Curd
- Creamy Easy Pineapple Curd
- Easy Lemon Curd
- Homemade Blackberry Curd
- Homemade Mango Curd
- Blood Orange Curd
Homemade Passionfruit Curd Recipe
- 1 cup caster (superfine) sugar
- 2/3 cup passionfruit pulp
- 2 large eggs
- 2 egg yolks, from large eggs
- Zest of 1/2 a lemon
- 150 g unsalted butter, cubed and cold
- Whisk together the sugar, passionfruit, eggs, egg yolks and zest in a small saucepan. Stir over low-medium heat until the sugar has dissolved.
- Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.
- Turn the heat to low and continue cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip)
- Pour into sterilised conserve jars and store in the fridge.
- This curd will keep for up to 3 weeks in the fridge, unopened. Once opened use within a week. It will also freeze well.
- To sterilise the jars, boil them in a saucepan of boiling water for 10 minutes then set aside to drain, dry and cool. The second way is to wash the jars well with soapy water, rinse and then place them in an oven at 120C / 250F for 10 minutes. Let them cool.
- You can swap the butter for a vegetable based spread if you would like to make this curd dairy free.
TOOLS USED IN THIS RECIPE
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