This is an easy passionfruit curd recipe that will have you licking the saucepan. The perfect way to use up excess passionfruit when they are in season.
As much as I love lemon curd, and my ginger lime curd, passionfruit curd is my ultimate love. When passionfruit is cheap and in abundance, I always make a batch or two of passionfruit curd.
A simple recipe with only five ingredients, passionfruit, lemon juice, sugar, butter and eggs. Simple but ever so salivatingly good.
A silky concoction, which is sweet, buttery and has an exotic tang. The hardest part of this recipe is pushing the passionfruit pulp through a sieve. Removing all of the seeds. Though I do put two tablespoons of seeds back into the curd so there is no doubt the flavour.
Recipe hazard zones
This really is an easy passionfruit curd recipe, but the major hazard with this recipe is not scrambling your eggs when adding the hot passionfruit, sugar, butter mixture. As you pour the mixture into the beaten eggs, keep whisking, don't stop. Pour the mixture in slowly and whisk whisk whisk.
Equipment for this recipe
Equipment needed for this recipe are all kitchen basics. Medium size pot, medium size bowl, a whisk and something to store your finished product in. A sterilised glass jar will do the trick.
Passionfruit is the key ingredient. You must use fresh, you cannot substitute canned. Also, use good quality and tasting butter, no substituting margarine.
I love passionfruit, and when they are in season really do try to make the most of them. Did you know you can freeze passionfruit pulp?
I didn’t until just recently. Just scoop the pulp into ice cube trays and freeze. Then once frozen remove from the trays and store in a ziplock bag in the freezer. I have frozen a nice supply for when summer comes.
As you can see this is a very easy passionfruit curd recipe. It’s damn tasty too. I was caught eating what was left in the saucepan with my finger. Running a finger around the sides and across the base to scoop up what was left.
Perfect to eat as it is on scones, bread, toast, pancakes, French toast, the list goes on and on. It also makes a great filling for tarts, cakes, and these delicious passionfruit curd fairy cakes.
Easy Passionfruit Curd Recipe
- medium pot
- medium bowl
- 150 ml strained passionfruit pulp + 2 Tablespoons of seeds
- 1 tablespoon lemon juice
- 170 grams butter chopped
- 200 grams caster sugar
- 3 eggs
- 2 egg yolks
- In a medium size pot place passionfruit pulp, passionfruit seeds, lemon juice, butter, and sugar. Cook over a medium heat until the butter has melted and the sugar has dissolved.
- In a large bowl place eggs, and additional egg yolks. Whisk eggs until combined.
- Continue whisking the egg mixture and slowly pour in the passionfruit mixture. It is important to keep whisking while you do this.
- Return passionfruit curd mixture to the saucepan and continue to cook over a low heat until the mixture has thickened and coats the back of a spoon. Stir continuously. This will take around 6 minutes.
- Once mixture has cooled place in a sterilised jar and store in the fridge. Passionfruit curd will last for a couple of weeks in the fridge.
Other Passionfruit Recipes You'll Love
Passionfruit Curd Fairy Cakes Recipe - pretty curd filled fairy cakes dusted with snowy icing sugar
Passionfruit Curd Brulee Tart Recipe - this passionfruit tart has a gorgeous brulee top worth cracking
Passionfruit & Peanut Dipping Sauce Recipe - a versatile dipping sauce that goes great with fresh spring rolls
I finally made this wonderful curd last week. I'd planned to make it as a Christmas present for a friend but did not get myself organised in time. I was delighted with the way it turned out, and my friend's comment was "absolutely gorgeous". It took around twice as long to thicken for me but I think that was because I had it on the very lowest heat as I didn't want passionfruit scrambled eggs! Thank you so much, Sara.
Fantastic to hear that it was a success and that your friend loved it. Slow and steady is the way to go.
I'm really excited to have found your recipe for passionfruit curd. Am I right in assuming that, as you have not stipulated the size of the eggs, I should be using medium sized ones?
Thanks for your question. Apologies this is one of my older recipes where I haven't yet had a chance to update the notes section with our standard sizing.
Yes, medium eggs for this recipe.
Hope you enjoy the curd.
Aloha...could you sub puree for the fresh juice and seeds? Thinking off season 🙂
Hi Mishi, I've never used puree in the past. I can't see why you couldn't, my only concern is that puree can be sweeter than fresh passionfruit. If you end up making a batch with puree please let me know how you go.
Possibly the best thing I’ve ever made.
I'm so thrilled you loved the recipe.
I made this when a friend gifted me about 15 passion fruits. First, the recipe is delish! Second, I had an issue at first with getting it to the right consistency. I figured out that I needed a solid medium heat and to measure it to 160 degrees Fahrenheit. Once it hit that temperature it went from soup to curd. Thanks for the yummy recipe!
what's the consistency like? is there any way to get it thicker like a pipeable ganache?
The consistency is scoopable and spreadable. It isn't pipeable ganache consistency. I've used it in my fairy cake recipe here https://bellyrumbles.com/passionfruit-curd-fairy-cakes/ which will give you a better visual of the curd being used.
Without tweaking and testing, I can't give you advice on how to get it to ganache thickness as it would be a completely different recipe.
I followed this recipe exactly, but my curd is quite runny….do you think I could ‘re cook’ it ? It’s cool in the fridge but is quite runny
I'm sorry to hear that your curd turned out runny. Generally this happens if the curd hasn't been cooked long enough. I have a couple of suggestions that could work, yes re-cooking it.
Try re-heating it, be sure to whisk well to stop any lumps forming. It should start to thicken after 5- 10 minutes.
Alternatively, warm the curd and add some more butter. This will also help firm up the curd once cold.
Hope it all goes well.
Made a double batch and it is lovely!
Certainly a keeper ??
So glad that you enjoyed the curd 🙂
Can I boil process this curd, so it will be shelf stable?
No, this recipe isn't suitable for canning. The best method of preservation would be to freeze the curd, up to 1 year.
Really great curd recipe!! Went to Puerto Rico this winter and used this to make gifts for our whole family-everyone loves it!! I made some slight changes-I added about 50mL more passion fruit pulp and 1/2 tablespoon more lemon juice. the curd turned out a bit thinner but with the tartness of straight passion fruit.
Oh Geneva, I love your twist on my recipe. It sounds absolutely delicious!
So so silky and beautifully rich.. absolutely love it Sara, thank you sooo much:) 🙂
I am so thrilled that you loved the curd recipe. It is one of my favourites.
I did it. Smells amazing, tastes wonderful. Wanted to show you a pic of my prize but can’t. I skipped the extra lemon juice and it was just nice. Our passionfruit has rich colour and combined with free range eggs made my curd a bit orangey. I am saying goodbye to boring lemon curd? Thank you!
Your passionfruit curd sounds amazing, I would love to see it! If you are on social media (Instagram or Twitter @bellyrumbles, or Facebook) please feel free to tag me or direct message me the photo. Alternatively send me a photo via email, [email protected]
Hi Sara, i’m getting ready to try this recipe!! Can’t wait!!
Quick question, should I be using salted or unsalted butter?
Thanks a million!
Use unsalted butter with this recipe. Saying that, if you only have salted or lightly salted that will work fine as well. Salt enhances flavour, and most butters these days aren't overly salty. I don't think you would notice with the amount of sugar and passionfruit in this recipe.
Hi! Is this very sweet? I am thinking of just doing 100 g of sugar to have it more tart. Adding gelatin powder so it will thicken well, am putting it into a mold to set atop a dome entremet ((:
It is not sweeter than other curds. By cutting the sugar by half you will be changing the balance of flavour with the eggs and butter. I'm not sure that it would actually make it more tart, probably more buttery and eggy.
I would be really interested to know how you go with the changes to the recipe. Especially the texture when adding the gelatin. Sounds like it will be a lovely entrement when made.
Could you please change your ingredient measurements to be consistently tablespoons vs ml? Thanks.
Hi Finn, if it is of assistance to you, there are 20ml in one Australian tablespoon.
Thanks for this amazing recipe. I just made the passionfruit curd and it is delicious.
I have just popped a lemon and lime cheesecake in the oven to have with it, so excited.
I was given a fresh bag of home grown lemons, limes and passionfruits the other day - what a treat 🙂
Hi Carly, So glad to hear that you enjoyed the curd, the cheesecake sounds amazing! Lucky you to get all those gorgeous home grown goodies. I'm quite jealous.
Mmmm i love passionfruit curd, ive made heaps of lemon curb before, time to try this one!
john | heneedsfood
Need to get me some passionfruit before the season dies off. I reckon hubby would like this curd!
Awe thank you so much Martine xxx
Made this curd yesterday and it is fantastic!! It is passionfruit season here so I have an abundance of fruit. Thanks so much for sharing this recipe, it is definitely a keeper.
I'm so glad you made the recipe and love it. Love passionfruit season!
Looking forward to trying this recipe.
How many Passionfruit do you need?
Hi SB, it really depends on how big your passionfruit are and how juicy they are. You may need 6 or 10 passionfruit. If they are not juicy at all you may need more. The last time I made this recipe I used 8 passionfruit.
Have a chat with your greengrocer or the person at the markets you are purchasing them from and ask them how juicy the passionfruit are. They should know their product.
Making this today… can I use turbinado raw sugar in the same weight?
I don't recommend using turbinado raw sugar with this recipe.
Hi Sara, I made the passionfruit curd, followed the receipe , turned out really well and tasted beautiful. I put in the fridge after it cooled. Went to get a bottle out to try some this morning and its abit powdery/grainy, just wondering if you have any ideas of what I did could of done wrong. Thank you
Firstly I'm sorry to hear that the curd went "grainy". I'm not 100% sure has gone wrong. It is hard to tell without seeing/tasting it.
My thought is that maybe your eggs "scrambled". This can happen when you add the eggs to the hot passionfruit, sugar, butter mixture. The eggs cooked instead of emulsifying into the mixture.
Oh Gaby if I could only stop worrying!