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.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dips, Spreads & Sauces
Cuisine: British
Keyword: fruit curd, passionfruit, passionfruit curd, spread
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
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.