Passion Fruit Curd
This passion fruit curd is delicious stirred into yogurt or used for baking. Thanks to this curd, you’ll get a taste of summer all year round.
Servings: 2 jars
Ingredients
- 250 grams passion fruit pulp I used frozen cubes, available at most super markets
- 2 teaspoons lemon juice
- 300 grams superfine granulated sugar
- 200 grams unsalted butter
- 5 egg yolks size M / large
- 14 grams cornstarch
Instructions
- In a saucepan, combine the passion fruit pulp, lemon juice, sugar, and butter. Heat over low heat, stirring gently until the butter has melted and the sugar has dissolved.
- In a bowl, whisk the egg yolks with the cornstarch until smooth. When the passion fruit mixture is ready, gradually add it to the egg yolks while whisking continuously. Mix well, then pour everything back into the saucepan.
- Cook over low to medium heat, stirring constantly, until the mixture comes to a boil. Let it boil briefly, then remove from the heat. You’ll notice the curd has thickened nicely.
- Pour the curd into clean, sterilized jars. Let the passion fruit curd cool before using.
Tips
- You can use the leftover egg whites for completely different recipes like making an Italian meringue or making a delicious pavlova.
- Don’t like seeds in your curd? Strain the passion fruit mixture before adding it to the egg yolks.
How to store
In sterilized jars, the curd will keep for up to a year in a dark, dry, and cool place. It can also be frozen for up to a year. Once opened, store the curd in an airtight container in the refrigerator for 2-3 weeks.