Passion Fruit Curd
This four ingredient recipe is simple and a great way to make the most of your passion fruits. The curd is delicious served on yoghurt, drizzled on cakes, or sandwiched between biscuits. One of these little jars would even make a tasty gift for a foodie friend or loved one.
- No passion fruits? Use the juice of 3 lemons instead.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
7 Passion fruits
60 g Unsalted butter
100 g Caster sugar
- Cut the passion fruits in half and scoop out the pulp. Heat the passion fruit pulp, butter and sugar in a saucepan until the sugar has dissolved and it starts boiling.
- Remove from the heat and allow the mixture to cool for 5 minutes.
- Beat the eggs and pour, whisking constantly, into the saucepan. Make sure to keep stirring to stop the eggs from curdling in the warm passion fruit mixture.
- Put the pan back on a low heat, and whisk constantly until the mixture thickens, (this should take about 2-3 minutes). Turn off the heat and set aside – it should get thicker as it cool. Pour into sterilised jars and keep in the fridge. Enjoy!
How to store
Store in an airtight container or jars in the fridge for up to 10 days, or in the freezer for up to 2 months.
The curd can be sandwiched between sponge cakes or biscuits, poured over meringues, served with fresh fruits, dolloped onto pancakes, or turned into gooey tarts. It's also delicious just spooned straight out of the jar.