Passionfruit Curd
A zingy aromatic fruit curd. This recipe is for small batch passionfruit curd, enough to fill a cake or slather on muffins, toast or scones for afternoon tea. However it’s easy to scale up the recipe if you want to make more.
Passionfruit curd is something that has been niggling away at the back of my mind since I saw the post about it on Chocolate Teapot nearly three years ago. This reminded me of the recipe in Nigella’s How to be a Domestic Goddess, which I’d been meaning to make since I bought the book over a decade ago.
You can perhaps see a pattern emerging here – fast is not my middle name! Although both of these recipes sounded good, I preferred a version without seeds as I wanted to use the curd in a cake. So, back in March, I finally got around to making what promised to be the best fruit curd ever.
Homemade Passionfruit Curd
This was indeed the best fruit curd ever. I loved the colour and I loved the taste. It was so delicious and there was so little of it, I thought it would be rather a waste to use it in a cake. So instead we had it on scones one day and on toast the next.
However, when I found out that my first Clandestine Cake Club meeting had a fruit theme, my idea for a passionfruit curd cake began to re-form. So, it wasn’t long after making my first batch of passionfruit curd, that I then made my second.
Fruit curds are really quite easy to make, but there is quite a lot of stirring involved. Small amounts like this will cook much faster than large amounts though and you don’t need to stir continually, just at the beginning and then from time to time.
For larger amounts of passionfruit curd, it’s worth making in a power blender if you have one. Put the juice, sugar and eggs into the blender and blend on your highest setting for six to seven minutes. The blender will heat up with the friction just enough to cook the curd.
You’ll notice when it starts to thicken. As soon as it does, turn the blender down to a medium low speed and add the butter through the top one piece at a time.
Pour into warm sterilised jars whilst it’s still hot and seal. Allow to cool, then store in the fridge. It will keep unopened for a month, but once opened eat within a week.
How To Remove Passionfruit Seeds
In my humble opinion, it’s much better to remove the seeds from passionfruit before trying to make curd with it. It’s very easy to do and doesn’t take much time.
Place a sieve over a bowl to catch the juice. Half the passionfruit, then scoop out all of the flesh, seeds and juice into the sieve. Repeat with the other passionfruit.
Then just press everything hard with a metal or wooden spoon, stirring as you go until you can’t extract any more juice.
Scrape off any flesh that adheres to the underside of the sieve. There isn’t a lot of juice in a passionfruit so you want to extract as much as you possibly can.
Other Fruit Curd Recipes You Might Like
- Apple & lemon curd
- Apricot & cardamom curd
- Blood orange curd
- Ginger & lime curd
- Lemon curd
- Raspberry & rose curd
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Choclette x
Passionfruit Curd. PIN IT.
Homemade Passionfruit Curd
Ingredients
- 3 passionfruit
- 40 g golden caster sugar (I used homemade cardamom sugar)
- 1 large egg (I used a duck egg)
- 25 g unsalted butter
Instructions
- Cut the passionfruit in half and scoop out the flesh.3 passionfruit
- Rub through a sieve to remove the seeds, trying to extract as much of the juice as possible.
- Place the juice in a bowl with the sugar and egg and whisk thoroughly.40 g golden caster sugar, 1 large egg
- Place the bowl over a pan of simmering water and carry on whisking for a minute or two.
- Add the butter and whisk again. Allow the curd to slowly cook, whisking occasionally for about twenty minutes or until thick enough to coat the back of a wooden spoon.25 g unsalted butter
- Pour into a clean sterilised jar.
Notes
Nutrition Estimate
Sharing
I’m submitting my passionfruit curd recipe to Jac’s Bookmarked Recipes over at Tinned Tomatoes. It was originally set up by Ruth of Ruth’s Kitchen Experiments.
That looks utterly amazing. What a beautiful colour. I’d be with you on leaving the seeds out – I know they look quite pretty but I hate crunching down on them. I must get round to making this really soon!
It’s really not much of a faff to take the seeds out – well worth it I reckon! Do hope you manage to make it AND enjoy it C.
It looks fantastic – what an amazing colour!
Thank you MCB, just wish I could get hold of passionfruit more easily and then I’d be making loads.
Oh dear! I am not to be trusted around lemon curd as it is, this looks even better!
It is very moreish indeed 😉
Oh wow-this sounds absolutely wonderful!! Must, must make this…could you double the recipe successfully and make in one go? Just asking as I expect I am going to be rather greedy…
Doubling or even tripling this should be no problem at all – I made quite a small quantity and it does disappear very fast 😉
I have to try this! I’ve fallen in love with lemon curd recently, but can imagine passion fruit flavour is even more enticing. And delicious with dark chocolate too 🙂
Yes, given a choice I’d go for passionfruit, but lemon curd is delicious too. I’ve only tried it with white chocolate so far, but I’m sure it will be delicious with dark too.
That looks simply stunning. I love passionfruit so will have to give this a go.
Cheers
Marcus
Marcus, if you are a passionfruit fan, this is a must.
I have never seen this before. A very interesting curd. Makes a change to the lemon one X
Alida, it’s really delicious and has quite a different flavour to lemon curd – although that’s also delicious if home made.
Yum! definitely worth the wait 🙂 I love the bright yellow colour!
Thanks Ros, rather wish I’d got on to this a lot sooner – colour and taste are so good.
your passionfruit curd sounds heavenly..yum..
Thanks Hazel – rather wishing I had a few more jars!
looks great.
Thanks Janice
Ooh I love the colour! It looks delicious x
Thank you. Much needed sunshine to cheer us all up 😉
Oooh, this looks delicious! We make ours the lazy way in the microwave, and I usually don’t bother to sieve out the seeds, but I might next time! I love the hint of cardamom!
Oh Celia, I do so envy you passionfruit – that with avocados and lemons. I’ve made cakes with passionfruit before and left the seeds in, but I think I prefer it without.
Wow I am loving the sound of the passionfruit curd cake, can’t wait to see how that turns out! Passion fruit is one of my all time fave fruits, I can just imagine how delicious this must be!
Thank you. I was quite excited by it, I must say and it was nearly as good as I was hoping. Should be posting about it soon.
That curd is the most beautiful colour, like sunshine. Tastes superb I bet. It finally got made and I bet you will be making tons more by the sounds of it! xx
Thanks Laura. Sunshine is becoming a bit of a theme – you never know, we might just get to see it some time this month! If only passionfruit were plentiful, I would be making tons of it.
That truly looks like a jar of sunshine – so bright and fresh! If you could wave this at the sky, maybe it’ll coax the sun out for a bit…
If only I still had it, I’d be waving it at the sky till my arm fell off 😉
Wow looks fabulous and I love the colour. I’d had passionfruit curd before, but always bought. I bet its fabulous homemade – added to my recipe pile 🙂
Katie, I didn’t know you could buy it, so that’s really interesting. I suspect homemade is nicer though.
Yum! I think you made the right decision to remove the seeds, I left them in when I made some last year and they spoiled the texture. Serves me right for being lazy!
Yes, there’s something about curd that cries out for it to be smooth. But what did you think of the flavour?
You’re right. Flavour-wise it was wonderful, to the point that I ate most of it straight from the jar with a spoon. Just seen your recipe for apricot curd – I have some apricot puree in the freezer so I might give that a go this weekend.
This curd sounds delicious!
Thanks Manu, if you like passionfruit, it’s a must make 🙂
At last, someone who gets round to things on MY kind of timeframe!
I’m chuckling now. Thanks Kavey, glad to hear it’s not just me.