Passion Fruit Curd
Passion fruits remind me of summer and this luscious, sweet, buttery passionfruit curd (sometimes called passion fruit butter) is a wonderful way to enjoy their delectable flavour all summer long, and at the drop of a hat. Simply store the curd in the fridge and bring it out to add interest and delectable flavour to cakes, desserts and breakfasts.
Passion fruit curd can be used in so many ways, here are just a few:
- use as is to sandwich a sponge cake or biscuits
- spread on crepes, waffles or crumpets.
- with profiteroles or eclairs
- in a trifle
- over ice cream
- drizzle over or stir through cream on a pavlova.
- stir through freshly whipped cream, or a mixture of cream and mascarpone cheese, to make a quick, creamy dessert.
- with fresh warm scones and clotted cream.
- with some natural yogurt for breakfast – top it with granola if you like.
- stir through some natural yoghurt and serve it with a fresh fruit salad
- stir some into vanilla buttercream and use to layer a cake or cupcakes. Works well with vanilla, chocolate, orange of lemon flavours.
- stir some into cream cheese frosting and use it to top a carrot cake.
However, as wonderful as these all are, it is hard to beat serving it very simply, with butter, on warm, fresh bread or toast.
How to make Passion Fruit Curd
Collect all the ingredients together:
- fresh passion fruit pulp
- unsalted butter, cut into cubes
- caster sugar
- eggs
How to make this wonderful treat:
- Halve the passionfruit, scrape out the pulp and weigh it. You need around 150g.
- Melt the butter in a thick based saucepan over a moderate heat.
- In a separate bowl, beat the sugar and eggs together with a fork and then add the passion fruit pulp.
- Pour onto the melted butter and cook, stirring continuously, over a medium low heat until the curd thickens enough to coat the back of a spoon. This should take around 10 minutes. Be very careful not to over-heat or it may split.
- Place a fine, mesh sieve over a jug and strain the curd. I like my curd to be completely silky smooth but many people prefer it with some passionfruit seeds. If you prefer to have the seeds, either don’t bother straining the curd, or add a few back into the mix, to taste, and stir to combine.
- Transfer the curd to 1 large or 2 small sterilised jars and seal. (See below for details on sterilising jam jars.) When cool, store in the fridge.
- The curd keeps for up to a month unopened. Once opened, use within a week.
Ingredients 
2 Butter 
3 Eggs and sugar 
Add passionfruit 
4 Add to butter 
Cook 10 mins 
5, 6 Strain and bottle
How to sterilise jam jars:
- Wash the jam jars and lids in hot water, place on a baking tray and put in a cold oven.
- Turn the oven on to Fan Oven 140°C/160°C/325°F/Gas 3.
- Leave the jars in the oven for 20 minutes. They are now sterilised. Obviously they will be very hot, so be very careful.
- Cool the jars before adding the lemon curd.
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Passion Fruit Curd
Passion fruits remind me of summer and this luscious, sweet, buttery passionfruit curd (sometimes called passion fruit butter) is a wonderful way to enjoy their delectable flavour all summer long, and at the drop of a hat. Simply store the curd in the fridge and bring it out to add interest and delectable flavour to cakes, desserts and breakfasts.
Makes 1 x 400g jar
Ingredients
- 150g fresh passion fruit pulp. This is normally from around 7 – 9 passion fruits, or 300g – 325g whole fruits
- 100g unsalted butter, cut into cubes
- 150g caster sugar
- 2 eggs
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Halve the passionfruit, scrape out the pulp and weigh it. You need around 150g.
-
Melt the butter in a thick based saucepan over a moderate heat.
-
In a separate bowl, beat the sugar and eggs together with a fork and then add the passion fruit pulp.
-
Pour onto the melted butter and cook, stirring continuously, over a medium low heat until the curd thickens enough to coat the back of a spoon. This should take around 10 minutes. Be very careful not to over-heat or it may split.
-
Place a fine, mesh sieve over a jug and strain the curd. I like my curd to be completely silky smooth but many people prefer it with some passionfruit seeds. If you prefer to have the seeds, either don’t bother straining the curd, or add a few back into the mix, to taste, and stir to combine.
-
Transfer the curd to 1 large 400g or 2 small sterilised jars and seal. (See below for details on sterilising jam jars.) When cool, store in the fridge.
-
The curd keeps for up to a month unopened. Once opened, use within a week.
Recipe Notes
Equipment:
- jam jar/s and lid/s – equivalent to 1 x 400g jar
- kitchen scales
- chopping board and knife
- saucepan
- mixing bowl
- jug
How to sterilise jam jars:
- Wash the jam jars and lids in hot water, place on a baking tray and put in a cold oven.
- Turn the oven on to Fan Oven 140°C/160°C/325°F/Gas 3.
- Leave the jars in the oven for 20 minutes. They are now sterilised. Obviously they will be very hot, so be very careful.
- Cool the jars before adding the lemon curd.
Passionfruit Curd can be used in a range of different ways. Here are a few:
- with butter on fresh bread or hot toast
- use as is to sandwich a sponge cake or biscuits
- spread on crepes, waffles or crumpets.
- with profiteroles or eclairs
- in a trifle
- over ice cream
- drizzle over or stir through cream on a pavlova.
- stir through freshly whipped cream, or a mixture of cream and mascarpone cheese, to make a quick, creamy dessert.
- with fresh warm scones and clotted cream.
- with some natural yogurt for breakfast – top it with granola if you like.
- stir through some natural yoghurt and serve it with a fresh fruit salad
- stir some into vanilla buttercream and use to layer a cake or cupcakes. Works well with vanilla, chocolate, orange of lemon flavours.
- stir some into cream cheese frosting and use it to top a carrot cake.
30 Minute Chicken Curry
