Passion Fruit Curd


Curd is a creamy mixture, generally made from the juice of citrus fruit, used as a sweet-tart spread on cakes and scones and as a filling for tarts. Curd is a great item to have on hand in your fridge for last-minute desserts. Use it as a luscious filling for layered cakes, scoop it into meringue shells and garnish with tropical fruit (a pavlova), or fold it into whipped cream to create a light, heavenly mousse.

For our version, we've used exotic, fragrant passion fruit instead of the usual lemons or oranges. The curd will keep in the refrigerator for up to 7 days.


3/4 cup passion fruit pulp (seeds optional)
1 tablespoon fresh lemon juice
8 tablespoons unsalted butter (1 stick, cut into 8 pieces)
3/4 cup Sugar
3 large eggs
2 large egg yolks


Combine the passion fruit pulp, lemon juice, butter, and sugar in a heavy-bottomed, medium-size saucepan. Place over medium heat and stir until the butter is melted and the sugar dissolved.

In a separate bowl, whisk together the eggs and egg yolks. Slowly add the hot passion fruit mixture, a little bit at a time, whisking constantly until all of the mixture has been incorporated. Return the sauce to the pan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, 4 to 6 minutes. If you have an instant-read thermometer, it should register 150 degrees F. Don't allow the sauce to boil or it will curdle.

Remove from the heat and transfer to a clean container. Allow to cool completely. Place a piece of parchment paper or plastic wrap directly onto the surface of the curd, cover the container, and refrigerate until cold.

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