This recipe will guide you step-by-step to make passion fruit curd from scratch. The technique is quite simple, but requires a few minutes of undivided attention on the stove. It's perfect for using extra egg yolks and versatile as a sauce, spread, filling for cupcakes or topping for cheesecakes and desserts. It lasts for a few weeks in the fridge.
A twist on a classic
Passion fruit as an ingredient has a fresh, citrusy flavor that is very unique. It works very well on its own (I use it for iced tea) and is fantastic paired with lemon, as I do for this recipe and the passion fruit swirl cheesecake.
By using it to make this citrus curd from scratch, you can use fresh, high-quality ingredients that'll lead to a bright, puckery flavor difficult to match by store-bought versions.
It can be cheaper than buying it, especially if you find fruit on sale. Or good passion fruit pulp.
Passion fruit curd uses
- Topping: for waffles, pancakes, cheesecake, and a classic pavlova.
- Spread: for breakfast and brunch items like scones, toast, bagels, crackers, and biscuits. Mix it with cream cheese for a creamier spread.
- Filling: make passionfruit thumbprint cookies, fill French crepes, cakes, tarts, macarons, turnovers and coconut cupcakes.
- Sauce: for slices of angel food cake or pound cake with berries, or for trifles.
- Quick mousse: mix it with whipped cream for a light and fluffy passion fruit mousse.
- Desserts: Use it in a dump cake or swirl it in a condensed milk ice cream.
Testing notes
Don't let it boil! This is key to a smooth, not curdled or grainy curd.
Overcooking it can also cause the curd to curdle or become grainy. If in doubt whether it's thick enough or not, remove it from the heat, check the consistency by dropping a teaspoon on a plate and letting it cool a little. Return to cook it a little longer if necessary.
Lumpy curd: not whisking the mixture constantly while cooking, which can result in lumps or uneven cooking.
How thick should it be? That depends on what you'll be using it for. To fill a cake or a cookie, you need a sturdier curd than the one to use as a topping for toast, for example.
Variations & substitutions
- More lemon flavor: add lemon zest to the butter and continue as instructed.
- Citrus: make a mixed curd by using other juices (lime, orange, grapefruit) together with the passionfruit pulp.
- Creamier curd: Add a few tablespoons of heavy cream or cream cheese before you cover it to make it creamier. It's especially good for fillings.
How to make passionfruit curd
The process is slightly different than making homemade lemon curd.
Mix
Begin by mixing or whisking yolks with sugar. You don't need an electric beater; a hand whisk or spoon will do.
Seeds or no seeds?
Stir the passion fruit pulp or puree (with or without seeds) with the lemon juice, sugar and eggs until incorporated.
You can use smooth pulp with no seeds. If buying it, that's easy. If using fresh passion fruit pulp, I leave the seeds and sift them at the end.
Cook
The butter is melted, and the passionfruit mixture is added and cooked for a few minutes on the stovetop. It's important not to let it boil. The mixture will continue to thicken after it cools down and is refrigerated.
Paula's Tip
Stir constantly as you cook it at the end, making sure it doesn't stick to the bottom, and the eggs don't curdle. The mixture has to thicken but still be fluid; it will thicken further as it cools. If in doubt, use an instant kitchen thermometer and cook until 170°F (77°C).
Strain the curd
This will give you a smooth curd (no seeds) and remove any lumps or bits of cooked egg that may have formed. Use a fine mesh sieve.
You can add back some of the seeds if you want to. It can be visually appealing to see those dark specks, but it's not ideal to bite into passion fruit seeds.
Storing curd
- Cool the curd: this will prevent condensation from forming in the storage container, which can cause the curd to spoil.
- Airtight container: glass jars with tight-fitting lids are a good option (the best in my opinion), as they are non-reactive and won't transfer any flavors or odors to the curd. But you can store it in a plastic container (I have many times).
- Refrigerator: store for up to two weeks.
- Freezer: Use a freezer-safe container and label it with the contents and date. The curd will last for up to three months. Thaw in the refrigerator overnight, and use it within a week. It might have a slightly different texture.
- Don't store the curd at room temperature for an extended period, as it can spoil quickly. Discard the curd immediately if you notice any mold or an off smell.
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Homemade Passion Fruit Curd Recipe (stovetop)
Ingredients
- 3 egg yolks, at room temperature
- ¾ cup passion fruit puree, no seeds
- ¼ cup fresh lemon juice
- ⅓ cup unsalted butter
- ¼ cup granulated sugar
Instructions
- In a bowl, whisk 3 egg yolks and ¼ cup granulated sugar for 1 minute.
- Add ¾ cup passion fruit puree and ¼ cup fresh lemon juice. Reserve.
- Melt ⅓ cup unsalted butter in a medium saucepan over low heat. Before it boils, add the yolk mixture and cook over medium/low heat, stirring constantly, until the mix thickens, but do not let it boil.
- Pour into sterilized jars if you plan to keep it for a few weeks, and not use it within the next 5 days. Keep refrigerated.
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