Passionfruit Curd or sometimes known as Passionfruit Butter is like Lemon Curd, only tastier! The sweet and tart flavor of passionfruit will blow your tastebuds away. And the best part is that it's so easy to make.
If you have a passionfruit vine growing in your yard, you are usually overwhelmed with fresh passionfruit. I used to freeze fresh passionfruit in small jars, as there was so many ripe at the same time. It was easy to defrost and use later. This recipe is perfect for enjoying the tropical taste of passionfruit well beyond the passionfruit season.
What is Passionfruit Curd Used For?
It's used as a filling or a topping for a variety of different desserts. I love eating Passion Fruit Curd with fresh Australian baked scones, on a spongecake, with a Pavlova, or even over pancakes or with sweet dessert crepes. Try it as a topping for cupcakes, or even on toast for breakfast. The possibilities are endless. The jar I make never lasts long at my house. I could just eat it with a spoon with a cup of tea!
There are many different type of fruit curds out there, most commonly made with citrus fruit like lemons, oranges and limes. Other variations like mangoes and cranberries. I'm dying to perfect my Raspberry Curd for sharing.
How to make Passionfruit Curd
The basic way of making fruit curds is to cook the eggs, juice, sugar and butter until they are whisked smooth. The danger is to overcook the eggs by not constantly whisking on low heat. If the eggs cook incorrectly, you get a strange mix of scrambled egg and passion fruit curd, which no one wants to eat!
I always use fresh passionfruit, but have often wondered if canned Passionfruit would work for this recipe? I don't see why not, so if you have tried this with canned passionfruit, let me know!
This silky and smooth Passionfruit Curd recipe or Passionfruit Butter is so delicious and easy to make. Fresh ripe passionfruit, eggs, sugar and butter, heated and whisked to perfection. You'll want to make it again and again. Bon Appetit! Приятного аппетита!
- 4 eggs lightly beaten
- 3 egg yolks lightly beaten
- 1 cup passionfruit pulp with seeds
- 1 cup sugar
- 1 tablespoons lemon juice
- ½ cup butter cubed
- Take the passionfruit pulp into a small bowl, using a whisk, beat it to break apart the passionfruit membrane. Strain the passionfruit pulp using a sieve, and keep about half the seeds to be added into your pulp.
- In a saucepan over medium heat, place the beaten eggs and egg yolks, passionfruit pulp and lemon juice.
- Using a whisk, stir constantly so the egg doesn't cook. After sugar has dissolved, slowly add bits of butter until it melts.
- Reduce heat to low, keep constantly cooking and stirring until the passionfruit curd thickens. This may take up to 10 minutes.
- Allow to cool and keep refrigerated