Passion fruit is one of those flavors I’ve completely rediscovered. So good! And this passionfruit curd is a must try if you love this fruit as much as I do!
If you love a good lemon curd, you’ve got to try this passion fruit recipe!
When making the passion fruit curd you start by taking a small saucepan. Add the passion fruit pulp, lemon juice, sugar and the butter to the pan and melt it all together on low heat. You want the sugar to be completely dissolved.
In a separate bowl, you whisk the eggs with the cornstarch until it is smooth and without lumps. Once the passion fruit mixture is ready, you gradually add it to the egg yolks while you keep whisking. Make sure the passion fruit mix is not too hot when you’re doing this.
Once combined you add it all back to the saucepan. Cook on low heat, stirring constantly, until the mixture starts to boil. Let it boil for a short amount of time and then remove from the heat. It should have thickened nicely.
You can test this with the back of a spoon. Dip into the curd and run your finger through it. If the line stays visible it has thickened enough.
At this point you can add it to sterilized jars.
If you’ve properly sterilized the jars you can store this delicious passion fruit curd for up to a year in a cool and dark place.
You can also freeze the passion fruit curd for up to a year which is useful if you haven’t sterilized the jars properly. You can also freeze it in freezer bags or an airtight container.
While lemon curd is the first thing that usually comes to mind, there are a lot more options when making homemade curds. Check the recipes below.
Once you’ve made this passion fruit curd recipe there are endless ways to use it. I love scooping some on my bowl of yogurt in the morning, but it’s also just as delicious served with pancakes or ice cream.
And of course, you can use it in almost all recipes that use lemon curd, like in these lemon curd cookies or the mini lemon meringue tarts.
Yes! Simply scoop out the pulp from fresh passion fruits. Strain if needed to remove excess seeds before measuring.
No, that’s completely optional. The seeds add a light crunch and make the curd clearly recognizable as passion fruit, but you can strain them out for a smooth curd.
You can reduce the sugar slightly, but keep in mind that sugar also helps with thickness and preservation. Reducing it too much may affect the texture.
This usually happens if the heat is too high or the eggs cook too quickly. Always cook the curd over low to medium heat and stir constantly.
The curd thickens as it cools. It should be thick enough to coat the back of a spoon when warm and become spreadable once chilled.
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