Passion fruit curd

Name: Passion fruit curd
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 jar
Ingredients: ½ cup (120ml) passion fruit juice; 2 large eggs; 1 large egg yolk; 4 tablespoons (60g) butter cubed; ½ cup (100g) granulated sugar; 1 teaspoon cornstarch; pinch of salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
1 jar
Calories
1069 kcal
Course
Dessert
Cuisine
International

Passion fruit curd

Yael Holden

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

½ cup (120ml) passion fruit juice from about 9 small passion fruits
2 large eggs
1 large egg yolk
4 tablespoons (60g) butter cubed
½ cup (100g) granulated sugar
1 teaspoon cornstarch or potato starch
pinch of salt

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Instructions

Cut the passion fruits in half and scoop out the seeds. You will need about 9 small passion fruits to get 1/2 cup of juice.
Juice the passion fruit - add the seeds to a blender. Pulse a couple of times to break down the seeds. Don't mix them for too long or the pieces will be too small to strain! Strain the seeds through a fine-mesh strainer and discard them. Measure out 1/2 cup of juice.
Make the curd using a double boiler method - prepare a medium pot and bowl (glass or non-reactive metal bowl such as stainless steel). Place the bowl over the pot with boiling water, the bowl can't touch the water surface. Add all ingredients for the curd (except for the eggs and the yolk). Whisk until the butter and sugar dissolve (over medium heat).
Reduce the heat to the minimum, add the eggs and the egg yolk, let the curd steam gently, until thickened. It will take about 10 minutes. At first, you have to mix sporadically, at the end very often. The curd should have a pudding consistency. It will keep thickening as it cools.
Enjoy!

Notes

How to know if your passion fruit curd is ready? It should have a thick consistency, like a pudding. If you're still not sure, you can measure the temperature of the curd with a thermometer. It should be 160°F / 71°C.
What to do if your passion fruit curd has clumps: The heat under the pot must be really small, otherwise, the eggs will curdle - if this happens and you will see clumps in the curd, just put the mixture through a fine sieve quickly, then put it back on the burner.
The curd is sweet and slightly sour, with a distinct passion fruit taste. If you want a distinctly sour curd you can use juice from about 6 passion fruits (6 tablespoons of juice, 90ml) mixed with lemon juice (3 tablespoons, 45ml) but then the taste of passion fruit is not so pronounced.
Storage: Store it in the fridge for up to 1 week (possibly more, I haven't tried that!). Place plastic foil on top of the curd to prevent creating a 'skin'. You can freeze it for up to 6 months.
Yields about 1 cup.
Calories = whole recipe. This is only an estimate!