Passionfruit curd is a luxurious, tangy spread that adds a burst of tropical flavor to any dessert. Whether spread on scones, swirled into yogurt, or used as a filling for cakes and tarts, this curd is a versatile treat that’s sure to impress. The rich, buttery texture pairs beautifully with the bright, slightly tart passionfruit, creating a perfect balance of sweetness and acidity. Making your own passionfruit curd at home is surprisingly easy, and the fresh, vibrant flavor far surpasses anything you could buy in a store.
Ingredients:
- 1 cup passionfruit pulp (from about 10-12 passionfruits)
- 1 cup sugar
- 4 large egg yolks
- 1 whole egg
- ½ cup unsalted butter, cubed
- 1 tablespoon lemon juice
- Pinch of salt
Instructions:
- Prepare the Passionfruit: If using fresh passionfruit, cut them in half and scoop out the pulp. You can strain the pulp to remove some of the seeds if desired, but it’s not necessary. Measure out 1 cup of pulp.
- Mix the Ingredients: In a medium-sized, heatproof bowl, whisk together the passionfruit pulp, sugar, egg yolks, whole egg, lemon juice, and salt until well combined.
- Cook the Curd: Place the bowl over a pot of simmering water, ensuring that the bottom of the bowl doesn’t touch the water. Stir the mixture constantly with a whisk or a silicone spatula until it thickens, about 10-12 minutes. The curd should be thick enough to coat the back of a spoon.
- Add the Butter: Once thickened, remove the bowl from the heat. Gradually whisk in the butter, a few cubes at a time, until fully incorporated and the curd is smooth.
- Cool and Store: Pour the curd into a clean jar or container. Let it cool to room temperature, then cover and refrigerate. The curd will continue to thicken as it cools. It can be stored in the refrigerator for up to two weeks.
Enjoy your passionfruit curd as a spread, filling, or simply by the spoonful for a burst of tropical sweetness!
