Passion Fruit Curd

Passion fruit is one of my very favorite flavours and I’m always looking for new ways to include this delicious fruit in my baking.  I recently came across a recipe for passion fruit curd in one of my monthly foodie reads and instantly folded the corner of the page for future reference.  And by future reference I mean the time it takes me to get to the market, buy ten passion fruits and arrive back home clutching my bounty with an excited grin on my face.

lemon scones on a tray with a jar of passion fruit curd on the side

So far I have slathered this beautiful curd upon home made scones, hunks of sourdough toast, fresh crumpets and have even gone as far as to simply spoon it right into my open mouth.  It really is that delicious!  I would recommend cooking the mixture for longer than the recipe states as this is quite a soft set spread and I’d prefer it a little stiffer.

a knife resting on top of a jar of passion fruit curd, some excess curd drips off the end of the knife.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Passion Fruit Curd


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale

  • 8 ripe passion fruits
  • 3 large eggs
  • 150g unsalted butter, cubed
  • 150g caster sugar
  • 2tbsp cornflour


Instructions

  1. Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.
  2. Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
  3. Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones.

  • Prep Time: 30 minute plus chilling
  • Cook Time:
  • Category: Jams and Curds
  • Method: Stove Top
  • Cuisine: British

8 Comments

  1. Mel
    January 28, 2012 / 10:06 am

    Yum I am pinning this for future reference!

  2. Nina
    January 28, 2012 / 5:01 pm

    oh I love this! Passion fruit is one of my favorite flavors and I just can't seem to find it fresh, and I can't seem to find in any desserts!

  3. daisychain
    January 28, 2012 / 6:48 pm

    adding to my ever-growing to bake list!

  4. Helena
    January 31, 2012 / 9:54 am

    Definitely going to make this!

  5. Meaghan Luby
    February 1, 2012 / 8:06 pm

    i have made lemon but, passion fruit! that's new and intriguing. which i am all about right now! haas per always, love your page. thank you for keeping things interesting and sharing with us! -meg@ clutzycooking.blogspot.com

  6. Canterbury Cakes
    February 12, 2012 / 1:43 pm

    I've just discovered your blog and I am so glad I did! Thanks for sharing this post. I never knew that making 'curd' was so straightforward…this is definitely one to file away for the future – pinned on pinterest!!

  7. Robby
    July 12, 2020 / 6:26 pm

    This sounds LUSH. How much butter is needed, I’ve just gotta make some!

    • July 13, 2020 / 7:18 am

      Hi Robby, can’t believe I missed that off the recipe!! I’ve updated it now, it’s 150g butter 🙂

      Katie xoxo

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star