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    Home » Recipes » Blog

    Easy Passionfruit Curd Recipe

    August 24, 2019 By Sara McCleary Updated May 13, 2021 - This post may contain affiliate links

    Jump to Recipe

    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.

    passionfruit curd in a glass jar on a wooden board

    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.

    looking down at a bottle of passionfruit curd on a board

    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.

    Ingredients

    Passionfruit is the key ingredient.  You must use fresh, you cannot substitute canned.  Also, use good quality and tasting butter, no substituting margarine.

    passionfruit curd in a glass jar on a wooden board with curd running down the side of the jar

    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.

    passionfruit curd in a glass jar on a wooden board

    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.

    Sara xxx

    Easy Passionfruit Curd Recipe

    Easy Passionfruit Curd Recipe

    Recipe Author: Sara McCleary
    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.
    4.87 from 36 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Condiments/Sauces/Marinades
    Cuisine French
    Servings 40 serves
    Calories 61 kcal

    Special Equipment

    • medium pot
    • medium bowl
    • whisk

    Ingredients

    • 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

    Instructions
     

    • 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.

    Notes

    This recipe makes 2 ½ cups of passionfruit curd.

    Nutrition

    Calories: 61kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 31mgSodium: 37mgPotassium: 20mgFiber: 1gSugar: 5gVitamin A: 185IUVitamin C: 1mgCalcium: 4mgIron: 1mg
    Keyword are butters and curd the same thing?, how to make passionfruit butter, what is a curd?
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

    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 

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      Recipe Rating




    1. Jane

      January 08, 2023 at 9:52 pm

      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.

      Reply
      • Sara McCleary

        January 16, 2023 at 10:29 am

        Hi Jane
        Fantastic to hear that it was a success and that your friend loved it. Slow and steady is the way to go.
        Cheers, Sara

        Reply
    2. Jane

      November 09, 2022 at 9:35 am

      Hi Sarah,
      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?

      Reply
      • Sara McCleary

        November 11, 2022 at 11:21 am

        Hi Jane
        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.
        Cheers, Sara

        Reply
    3. Mishi

      August 26, 2022 at 5:53 am

      Aloha...could you sub puree for the fresh juice and seeds? Thinking off season 🙂

      Reply
      • Sara McCleary

        August 27, 2022 at 2:43 pm

        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.
        Cheers, Sara

        Reply
    4. Jo

      April 06, 2022 at 6:59 pm

      5 stars
      Possibly the best thing I’ve ever made.

      Reply
      • Sara McCleary

        April 08, 2022 at 4:29 pm

        Hi Jo
        I'm so thrilled you loved the recipe.
        Cheers, Sara

        Reply
    5. Jess

      September 15, 2021 at 1:13 am

      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!

      Reply
    6. Ana T

      July 18, 2021 at 5:58 am

      what's the consistency like? is there any way to get it thicker like a pipeable ganache?

      Reply
      • Sara McCleary

        July 19, 2021 at 7:14 pm

        Hi Ana
        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.
        Cheers, Sara

        Reply
    7. Pauline

      June 20, 2021 at 7:45 pm

      4 stars
      Hi Sara

      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
      Thanks
      Pauline

      Reply
      • Sara McCleary

        June 21, 2021 at 3:53 pm

        Hi Pauline
        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.
        Cheers, Sara

        Reply
    8. Maria

      June 19, 2021 at 8:43 pm

      5 stars
      Made a double batch and it is lovely!
      Certainly a keeper ??

      Reply
      • Sara McCleary

        June 21, 2021 at 3:54 pm

        Hi Maria
        So glad that you enjoyed the curd 🙂
        Cheers, Sara

        Reply
    9. Michelle

      June 01, 2021 at 10:56 am

      Can I boil process this curd, so it will be shelf stable?

      Reply
      • Sara McCleary

        June 04, 2021 at 3:48 pm

        Hi Michelle

        No, this recipe isn't suitable for canning. The best method of preservation would be to freeze the curd, up to 1 year.

        Cheers, Sara

        Reply
    10. Geneva

      May 28, 2021 at 10:10 am

      5 stars
      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.

      Reply
      • Sara McCleary

        June 04, 2021 at 3:49 pm

        Oh Geneva, I love your twist on my recipe. It sounds absolutely delicious!

        Reply
    11. Elizabeth

      February 27, 2021 at 12:24 pm

      5 stars
      So so silky and beautifully rich.. absolutely love it Sara, thank you sooo much:) 🙂

      Reply
      • Sara McCleary

        March 05, 2021 at 10:43 am

        Hi Elizabeth
        I am so thrilled that you loved the curd recipe. It is one of my favourites.
        Cheers Sara

        Reply
    12. Jen Chang

      February 07, 2021 at 4:29 pm

      5 stars
      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!

      Reply
      • Sara McCleary

        February 08, 2021 at 9:22 am

        Hi Jen

        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]

        Cheers, Sara

        Reply
    13. Chrissie

      August 28, 2020 at 2:10 am

      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!

      Reply
      • Sara McCleary

        August 28, 2020 at 4:16 pm

        Hi Chrissie

        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.

        Reply
    14. Eden

      August 19, 2020 at 8:26 am

      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 ((:

      Thank you!

      Reply
      • Sara McCleary

        August 23, 2020 at 2:00 pm

        Hi Eden

        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.

        Cheers, Sara

        Reply
    15. Finn Daily

      August 31, 2019 at 11:33 am

      Could you please change your ingredient measurements to be consistently tablespoons vs ml? Thanks.

      Reply
      • Sara

        September 01, 2019 at 4:23 pm

        Hi Finn, if it is of assistance to you, there are 20ml in one Australian tablespoon.

        Reply
    16. Carly

      June 25, 2016 at 1:29 pm

      5 stars
      Hi Sara!
      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 🙂

      Reply
      • Sara

        June 26, 2016 at 10:15 pm

        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.

        Reply
    17. milkteaxx

      August 16, 2015 at 5:37 pm

      5 stars
      Mmmm i love passionfruit curd, ive made heaps of lemon curb before, time to try this one!

      Reply
    18. john | heneedsfood

      August 12, 2015 at 9:51 pm

      5 stars
      Need to get me some passionfruit before the season dies off. I reckon hubby would like this curd!

      Reply
    19. Sara

      August 11, 2015 at 12:19 am

      Awe thank you so much Martine xxx

      Reply
      • Amy

        May 28, 2020 at 3:04 pm

        5 stars
        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.

        Reply
        • Sara McCleary

          May 29, 2020 at 10:47 am

          Hi Amy
          I'm so glad you made the recipe and love it. Love passionfruit season!

          Reply
          • SB

            November 10, 2020 at 7:38 pm

            Looking forward to trying this recipe.
            How many Passionfruit do you need?

            Reply
            • Sara McCleary

              November 11, 2020 at 11:00 am

              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.

              Cheers Sara

        • Karen wilkins

          June 21, 2022 at 12:25 am

          Making this today… can I use turbinado raw sugar in the same weight?

          Reply
          • Sara McCleary

            June 21, 2022 at 10:06 am

            Hi Karen
            I don't recommend using turbinado raw sugar with this recipe.
            Cheers, Sara

            Reply
      • Leanne

        May 26, 2021 at 9:28 am

        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

        Reply
        • Sara McCleary

          June 04, 2021 at 3:56 pm

          Hi Leanne
          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.
          Cheers, Sara

          Reply
    20. Sara

      August 10, 2015 at 11:35 pm

      Oh Gaby if I could only stop worrying!

      Reply
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    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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