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Passionfruit Curd Recipe

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4 from 79 reviews

This luscious Passionfruit Curd is a tangy and creamy spread made from fresh passionfruit pulp, rich butter, and egg yolks. Perfect as a topping for toast, fillings for cakes, or swirled into yogurt, this easy-to-make curd cooks gently on the stovetop to achieve a smooth, thick consistency bursting with tropical flavor.

  • Total Time: 15 minutes plus chilling time
  • Yield: 1 serving (approximately 3/4 cup or 180 ml)

Ingredients

Ingredients

  • 6 tbsp unsalted butter (84 grams)
  • 6 tbsp granulated sugar (75 grams)
  • Pinch of salt
  • 4 large egg yolks
  • 1/2 cup passion fruit pulp (120 ml)

Instructions

  1. Cream the butter: Using an electric mixer, cream the unsalted butter on medium speed for about 30 seconds until smooth and slightly fluffy.
  2. Add sugar and salt: Add the granulated sugar and a pinch of salt to the butter, then cream together for another minute to combine thoroughly.
  3. Incorporate egg yolks: Add the egg yolks one at a time, mixing well after each addition until fully incorporated into the butter and sugar mixture.
  4. Add passionfruit pulp: Pour in the passionfruit pulp and mix. The mixture may look curdled or separated at this point, which is normal.
  5. Transfer to saucepan: Pour the mixture into a small heavy-bottomed saucepan to prepare for cooking.
  6. Cook gently on stovetop: Place the saucepan over low heat and stir continuously with a spatula. Keep the heat low to avoid boiling or sticking to the pan.
  7. Thicken the curd: Cook for 5–10 minutes, stirring nonstop until the curd thickens enough to coat the back of a spoon. Adjust heat between low and medium-low as needed.
  8. Cool the curd: Once thickened, transfer the curd to a heat-proof bowl and allow it to cool at room temperature.
  9. Chill thoroughly: Refrigerate the curd for at least 6 hours to let it set and thicken fully before serving.
  10. Storage instructions: Store the curd in the refrigerator for up to 4 days or freeze it for up to 1 month for longer preservation.

Notes

  • Do not let the curd boil during cooking as it can cause curdling or burning.
  • Continuous stirring is essential to prevent the curd from sticking to the pan and to ensure smooth texture.
  • If curd appears curdled after adding the passionfruit pulp, continue cooking gently and stirring; the texture will come together as it thickens.
  • Use fresh passionfruit pulp for the best flavor, but frozen pulp can be used if fresh is unavailable.
  • Butter should be unsalted to control the saltiness in the curd accurately.
  • For thicker curd, cook a bit longer at low heat but be cautious not to overcook.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sauce/Spread
  • Method: Stovetop
  • Cuisine: International

Find it online: https://allyumcooks.com/passionfruit-curd-recipe/