Passion Fruit Curd
A classic recipe for using up so many fresh Passion Fruit. This Passion Fruit Curd is a perfect spread for morning scones or for a luscious filling for cakes.
Ingredients
- 2 cups passion fruit pulp from 12-18 passion fruit, depending on size and pulp yield
- ½ cup lemon juice
- ¾ cup granulated sugar
- 8 tablespoons unsalted butter divided
- 3 egg yolks
- 2 whole eggs
Instructions
- In a medium bowl, whisk together the eggs, egg yolks, sugar, salt, and passion fruit pulp, and lemon juice. Pour mixture into a large saucepan and begin to heat over medium-low heat.
- Stir constantly until mixture is hot but not boiling. You will see foam as the curd cooks, this is okay. Once the foam dissipates, about 10 minutes, add in the unsalted butter, one tablespoon at a time, until melted.
- Continue to stir curd until thickened, about 5 to 10 minutes more. Strain, if desired, into chosen storage container.
- Cool completely before storing in airtight container.
Notes
- Freeze Tip: If opting to freeze a portion of the passion fruit curd, freeze in freezer safe, sterilized jars for up to 3 months.
- Fridge Tip: Store passion fruit curd in the fruit and use within one to two weeks.
Tried this recipe?Let us know how it was!