Passion Fruit Curd

This sweet and velvety homemade passion fruit curd recipe is made with 4 simple ingredients. It’s the perfect topping to add to ice creams, cheesecakes, cakes and more.

If you’ve got fresh passion fruit, you can make your own passion fruit juice or passion fruit pulp!

passion fruit curd drizzles from a spoon into a jar on a teal and white tiled surface

Oi, Gente!

Passion fruit curd is like lemon curd – sweet, tart and velvety – but with the tropical passion fruit flavors we all adore.

It adds an elegant touch to a number of desserts from cakes to ice creams. Overall, it can be used mostly in the same way as passion fruit sauce, but it’s way richer and smoother.

This passion fruit curd is an excellent topping to my Passion Fruit Cheesecake recipe. But, since I love me a sweet and savory combo, I like to just dip salty pretzels into this curd. I know it sounds weird, but it’s a thing in my world.

You can make this curd seeded or seedless, as you see here. Seedless is easier because frozen seedless passion fruit pulp/puree is far easier to find. With that said, use whichever you can find… or make your own passion fruit puree from fresh passion fruit.

With so many delicious ways to use it, this passion fruit curd recipe is one you’ve GOT to add to your list of things to make! It’s a relatively quick and easy recipe and the end result is utterly delicious.

I hope you like this recipe as much as I do!!

Beijinhos xx

More passion fruit recipes to try: Passion Fruit Margarita Recipe, Passion Fruit Ice Cream Recipe, Passion Fruit Mousse, Passion Fruit Cheesecake.

Ingredients and Equipment

ingredients to make passion fruit curd in bowls and cups with fresh passionfruits on a teal and white tiled surface

remember!

  • Passion Fruit Pulp — purchase it frozen at Target, Walmart or your local grocery store. Finding it is a hit or miss, depending on where you live, but you can find it at Latin grocery stores and a local Brazilian market. Be sure that there’s no water added and the ingredients listed is just passion fruit pulp/puree. Do not use juice (because it is NOT the same thing). Alternatively, you can make your own passion fruit pulp as I teach in this post from approximately 2-3 yellow or 8-10 purple passion fruits.
  • Large Eggs — you’ll need whole eggs, as well as some additional yolks. These are vital for the texture of the curd.
  • Unsalted butter — this adds creaminess and that perfect velvety mouthfeel to our curd. There is no replacement.
  • Superfine sugar — this is not the same thing as regular granulated sugar. It needs to be marked as ‘superfine.’ This is important for the texture of the curd.

Equipment

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How to make this Passion Fruit Curd recipe

collage of two images showing how to combine and whisk together curd ingredients in a saucepan on a teal and white tiled surface

Combine the passion fruit pulp, eggs, yolks and sugar in a small saucepan.

Whisk well to combine.

collage of three images showing what the curd should look like after swiping the back of a spoon and how to strain it into a bowl of cold butter

Warm the ingredients over low to medium heat. It is important to work with low heat so that the eggs do not scramble as you heat them up… we want this to be a gentle process where the eggs thicken the sauce and give it the most luscious texture as they warm.

Whisk constantly until the mixture coats the back of a spoon.

You should be able to swipe the back of the spoon with your finger to draw a line through the curd, and it will stay in place, as shown in the image above.

Place the cubed butter in a large bowl.

Use a fine mesh sieve to strain the mixture into the bowl with the butter.

We strain this mixture to remove any scrambled bits of the eggs that didn’t smooth out into the sauce. This is a really important part, so please do not skip it.

Whisk to combine.

collage of three images showing straining the curd into a bowl with butter, whisking it and the final curd on a teal and white tiled surface

Cover the curd to contact with kitchen wrap, pressing it to touch the surface of the curd so that a film does not form on it.

Let it cool at least 8 hours before using.

a spoon dips into a jar of passionfruit curd on a teal and white tiled surface

How to store

Store in an airtight container for up to 2 weeks in the refrigerator.

How to use and serve:

This passion fruit curd is perfect to use on…

The options are endless!

Frequently Asked Questions

What is passionfruit curd made of?

This passion fruit curd is made of passionfruit pulp, eggs, unsalted butter and superfine sugar.

Why is my passionfruit curd grainy?

If your eggs are heated too quickly on high heat, the eggs will scramble and the curd will curdle and turn grainy.

Why is my curd not thickening?

Oftentimes, curds that are not cooked through enough will not thicken. If yours isn’t thickening, raise the temperature just a bit so that the curd can thicken and only stop cooking once the curd coats the back of a spoon as shown in the image in the post above.

Can I make passionfruit curd in a double boiler?

If you want to do the indirect heat method and use a double boiler (as opposed to cooking it directly in a saucepan), you sure can! It might take a little longer, but it works just the same.

More Passion Fruit Recipes to Try:


passion fruit curd drizzles from a spoon into a jar on a teal and white tiled surface
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5 from 3 votes

Passion Fruit Curd

This sweet and velvety homemade passion fruit curd recipe is made with 4 simple ingredients. It's the perfect topping to add to ice creams, cheesecakes, cakes and more.
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate: 8 hours
Total Time: 8 hours 15 minutes
Servings: 1 cup
Calories: 1204kcal
Author: Aline Shaw

Ingredients

  • 3/4 cups of passion fruit pulp
  • 2 whole eggs
  • 2 egg yolks
  • 1/2 stick of unsalted butter, cold
  • 1/2 cup superfine sugar

Instructions

  • Combine the passion fruit pulp, the eggs, the yolks, and the sugar in a saucepan. Whisk to combine.
  • Over low to medium heat, whisk the passion fruit mixture until it coats the back of a spoon.
  • Strain into a bowl with the cubed cold butter. Whisk to combine.
  • Transfer to a container and let it cool at least 8 hours before using.

Bom Apetite!

    Did you make this recipe? Show me how it turned out! Snap a photo and share with me on Instagram tagging @aline_shaw!

    Notes

    Store in the refrigerator in an airtight container for up to 2 weeks.

    Nutrition

    Serving: 1cup | Calories: 1204kcal | Carbohydrates: 143g | Protein: 21g | Fat: 65g | Saturated Fat: 35g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 838mg | Sodium: 199mg | Potassium: 792mg | Fiber: 18g | Sugar: 120g | Vitamin A: 4658IU | Vitamin C: 53mg | Calcium: 132mg | Iron: 5mg

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