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 minutesminutes
Cook Time 10 minutesminutes
0 minutesminutes
Total Time 15 minutesminutes
Servings 1cups
Calories 80kcal
Author Camila Hurst
Ingredients
6tbspunsalted butter84 grams
6tbspgranulated sugar 75 grams
Pinchof salt
4large egg yolks
1/2cuppassion fruit pulp*(120 ml)
Instructions
Passionfruit Curd
Cream the butter with an electric mixer for about 30 seconds at medium speed.
Add the sugar and pinch of salt to the butter and cream for another minute.
Add the egg yolks, one at a time, creaming until each egg yolk is incorporated before adding the next one.
Pour the passion fruit pulp in the bowl and mix. Mixture will seem curdled and separated, and that’s ok.
Transfer it to a small saucepan with a heavy bottom.
Start cooking at low heat, stirring non-stop with a spatula.
Keep cooking for 5-10 minutes. Don’t let the mixture boil, and don’t stop stirring.
The curd should be thick, coating the back of a spoon.
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.
Once the curd is ready, pour it into a heat-proof bowl, and let it cool down.
Place it in the fridge for at least 6 hours to chill through and get thick.
Storage
The curd can be stored in the fridge for up to 4 days, or in the freezer for up to 1 month.
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.Some stores sell passionfruit pulp or passionfruit puree 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.
The reason why we beat the eggs with the butter and sugar before cooking, is because that helps speed up the denaturation process of the eggs, which will prevent the curd from having an eggy taste, it will prevent the eggs in the mixture from becoming scrambled eggs. This method also allows for the curd to be cooked without having to use a double boiler, and way faster. A lot of other methods just put everything in the pan together, but whenever I try those methods, I find that eggy aftertaste of the curd to be unpleasant, which is why I vouch for this method.Tip: add a tablespoon of lemon juice or lemon zest to make the curd even more tangy.