Passion Fruit Curd Recipe
Add a tropical touch to your favorite sweets with this homemade passion fruit curd! Tart passion fruit purée and rich egg yolks come together to make the perfect fruit curd — every spoonful is wonderfully indulgent with an ultra silky, smooth texture.
How to Make the Best Passion Fruit Curd
Passion fruit curd is the perfect homemade spread for adding tropical flavor to all your favorite sweets. With just a handful of simple ingredients—eggs, passion fruit purée, sugar, and butter—you can create an elegant dessert component that tastes like it came straight from a professional bakery. The beauty of this recipe lies in its simplicity and speed; you can have silky, indulgent curd ready in just 20 minutes.
The key to perfect passion fruit curd is using a double boiler and continuous whisking to create a smooth, custard-like texture without scrambling the eggs. The result is a luxuriously velvety curd with tart, tropical passion fruit flavor balanced by rich egg yolks and creamy butter. This is the kind of ingredient that elevates simple desserts—spread it on buttered toast for breakfast, layer it into tarts, dollop it on vanilla ice cream, or use it to fill pastries and cakes.
Best of all, homemade passion fruit curd keeps in the refrigerator for up to a week, so you can make a batch and enjoy the tropical flavor all week long. Once you’ve mastered this technique, you’ll find yourself experimenting with other fruit purées and discovering endless possibilities for this silky smooth curd.
Passion Fruit Curd
Add a tropical touch to your favorite sweets with this homemade passion fruit curd! Tart passion fruit purée and rich egg yolks come together to make the perfect fruit curd — every spoonful is wonderfully indulgent with an ultra silky, smooth texture.
Ingredients
Passion Fruit Curd
Instructions
Passion Fruit Curd
- Add whole eggs, egg yolks, passion fruit purée and sugar to a heat-resistant bowl and place over a pot of simmering water. Alternatively, you can use a double boiler.
- Keep the water at a simmer, not a boil. Whisk to combine into one cohesive mixture.
- Continuously whisk the mixture until it thickens, about five to 10 minutes. The final temperature should be around 160 degrees F, and it should be a similar thickness to a hollandaise sauce.
- Turn off heat and stir in butter until it melts.
- If desired, strain through a fine-mesh sieve into a wide, shallow bowl. This ensures you don't get any cooked bits and have a perfectly smooth curd, but it is an optional step.
- Place a piece of plastic wrap directly on the surface of the curd. This prevents a film from forming on top. Refrigerate for at least an hour and up to a week. Enjoy!
Notes
- Use a double boiler to maintain gentle, even heat and prevent scrambling the eggs.
- The curd will continue to thicken as it cools, so don't worry if it seems a bit loose when hot.
- Store in the refrigerator for up to a week in an airtight container.
- Perfect for spreading on toast, using in tarts, or topping desserts.