Passionfruit Curd
Passionfruit, also known as Lilikoi in Hawaii, is a tropical fruit that is widely loved for its unique tangy flavor and aroma. While many people enjoy eating passion fruit raw, it can also be used to make a delicious curd that can be used in a variety of desserts. This passionfruit curd is tart and sweet and makes the perfect addition to your desserts.
Passionfruit curd is so easy to make and takes just a few key ingredients that you likely already have on hand. If fresh passionfruit is not available in your area, you can use frozen and thaw it before using. I used frozen in this recipe because that’s what was available to me. From now on I will definitely keep it on hand for whenever the urge strikes me.
This buttery and luscious spread can be used to top ice cream, scones, toast, pancakes or sponge cakes or it can be used as a filling for tarts, pies, macarons or even as a layer between sponge cakes. However you like it, give it a try, you won’t be disappointed. If you like lemon meringue pie or key lime pie then you will love this passionfruit curd in a pie too!
I love lemon desserts, but this passionfruit curd may have actually become my new favorite. It has the same tanginess of lemon curd but there is definitely a hint of the tropics in the flavor of the passionfruit curd. So if you are a fan of the tropics (Hawaii particularly), this curd will put you on “Island time” in no time at all!
With just 5 ingredients this curd is super easy to make. A little patience and you will be enjoying it before you know it. Passionfruit pulp, egg yolks, butter and sugar and a tiny bit of salt are all that you need to make this recipe. You can use fresh, frozen or jarred pulp (just be sure to strain out the seeds). If you like the seeds, you can add a few back in once the curd has thickened, before you chill it. Not everyone is a fan of big seeds in a smooth curd, so I leave them out and munch on the seeds while I make the curd. They are delicious too.
You don’t necessarily have to use a double boiler for this curd, but I do. If you do it directly on the stovetop you risk cooking the eggs to fast which will lead to lumpy curd, so keep the heat low. Yes, you can strain out the lumps, and you should, but they can pretty much be avoided by using a double boiler. It does take a few extra minutes to thicken this way, but it ensures that you don’t “scramble” the eggs.
If you want to make a Lilikoi or passionfruit pie, then try out my best pastry recipe here, it’s perfect every time and works well in pies or tarts.
Passionfruit Curd
Equipment
- 1 double boiler *or bowl over hot water
Ingredients
- ½ cup Passion fruit pulp *fresh or frozen (thawed)
- 4 egg yolks
- ⅔ cup sugar *granulated or caster
- ¼ tsp fine sea salt
- ⅔ cup unsalted butter, room temp cut into cubes *150g
Instructions
- If you are using fresh passion fruit then halve the passion fruits and scoop out the pulp into a blender or food processor, pulse 1 or 2 times ONLY to separate the seeds.
- If you are using frozen passion fruit pulp with seeds, let it thaw then continue as per the recipe for separating the seeds
- Strain the pulp through a fine mesh strainer to separate the seeds from the pulp, use a spatula to help push the pulp through.
- Add the 4 egg yolks and the⅔ cup sugar to a bowl or double boiler and whisk to combine for a minute or two until the mixture becomes a light pale yellow.
- add ¼ tsp fine sea salt and the strained ½ cup Passion fruit pulp, mix to combine
- fill the pot of the double boiler with 2" of water and bring to a simmer
- place the bowl containing the mixture over the pan of hot water
- Whisk constantly until the mixture begins to thicken, this should take between 7 and 8 minutes. Scrape down any mixture from the sides and incorporate.
- Strain the curd through the fine mesh sieve to remove any egg that didn't cook out or any lumps. Then add the ⅔ cup unsalted butter, room temp cut into cubes a few at a time, stir to melt and combine.
- Once the butter has all been added and the curd is thickened, pour it into a container then cover with plastic wrap so that the plastic sits directly on the curd (to prevent a skin from forming) and put it in the refrigerator for 3 hours or longer to set before using.
Here are some tips for making passionfruit curd
- Choose ripe passion fruits: To get the most flavor out of your passion fruit curd, it is important to choose ripe fruits that are fragrant and slightly wrinkled. You can also tell if a passion fruit is ripe by its color – it should be yellow or purple.
- Optional : Use fresh lemon or lime juice: Fresh juice adds a tangy flavor to the passion fruit curd that complements its sweetness. It is best to use freshly squeezed lime juice rather than bottled juice for the best flavor.
- Strain the passion fruit pulp: Straining the passion fruit pulp through a fine-mesh sieve will remove any seeds or tough pieces, resulting in a smoother curd.
- Use low heat and whisk constantly: When making the curd, it is important to use low heat or a double boiler and whisk the mixture constantly to prevent the eggs from curdling and the mixture from burning.
- Chill the curd before serving: The curd will thicken as it cools, so it is best to chill it in the refrigerator for at least an hour before serving.
- Store the curd in an airtight container: To keep the curd fresh, store it in an airtight container in the refrigerator for up to two weeks.
