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Passionfruit Curd in a container with passionfruit on the back, and a spoon with some curd.

Passionfruit Curd

This Passionfruit Curd is thick, tangy, sweet, and delicious! Super easy to make also! And you don't need fresh passionfruit to make it, you can use passionfruit pulp or juice!
Course Dessert
Cuisine American
Keyword curd, passionfruit
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 cups
Calories 80 kcal
Author camila


  • 6 tbsp unsalted butter 84 grams
  • 6 tbsp granulated sugar 75 grams
  • Pinch of salt
  • 4 large egg yolks
  • 1/2 cup passion fruit pulp* (120 ml)


Passionfruit Curd

  1. Cream the butter with an electric mixer for about 30 seconds at medium speed.
  2. Add the sugar and pinch of salt to the butter and cream for another minute.
  3. Add the egg yolks, one at a time, creaming until each egg yolk is incorporated before adding the next one.
  4. Pour the passion fruit pulp in the bowl and mix. Mixture will seem curdled and separated, and that’s ok.
  5. Transfer it to a small saucepan with a heavy bottom.

  6. Start cooking at low heat, stirring non-stop with a spatula.
  7. Keep cooking for 5-10 minutes. Don’t let the mixture boil, and don’t stop stirring.

  8. The curd should be thick, coating the back of a spoon.
  9. Depending on how high or low the heat is, the time will vary. I suggest keeping at low, or medium-low heat, but preferably low heat, unless your stove isn't very strong. You don’t want the eggs to boil, and you don’t want the mixture to stick to the bottom of the pan, which will easily happen if the heat is too high, or if you stop stirring.

  10. Once the curd is ready, pour it into a heat-proof bowl, and let it cool down.
  11. Place it in the fridge for at least 6 hours to chill through and get thick.


  1. The curd can be stored in the fridge for up to 4 days, or in the freezer for up to 1 month.

Recipe Notes

Passionfruit pulp: For this recipe, I am using passionfruit pulp, made of 100% passionfruit. If you use any passionfruit juice, or syrup, which is already sweetened, please adjust the sugar amount. Depending on how sweet the juice you use already is, you want to reduce the amount of sugar, otherwise the curd will be overly sweet. The best results will be obtained from using the pure pulp.

Passionfruit pulp: This is the Passionfruit pulp I use: Vintner's Harveest Passionfruit Puree. It comes in a very large container, but you may freeze whatever you don't use for later, and thaw as you need it. Now, this following pulp that I will recommend already comes with seeds, and most people don't enjoy the curd with seeds in it, but it's great to use for decoration, or to top your cakes and cookies: Passion Fruit Pulp with Real Tropical Fruit - Alpes Ready to Eat.

Some stores sell passionfruit pulp in the frozen food aisle, so make sure to check there!

Saucepan: Use a saucepan with a heavy bottom, this will help the curd not overcook and become scrambled egg.

Sugar: I have made this curd with honey before and worked really well! I am sure it would work fine with maple syrup as well!

Important: Don't let the curd boil! This is very important! It should remain at a very low heat while cooking, so it doesn't run the risk of simmering.

Nutrition Facts
Passionfruit Curd
Amount Per Serving (1 tbsp)
Calories 80
* Percent Daily Values are based on a 2000 calorie diet.