Passionfruit Curd Recipe

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5 from 3 votes

A sweet way to preserve the tangy goodness of passionfruit pulp.

Prep Time5

Cook Time10

Total Time15

Course: Condiment, Dessert, Side Dish

Cuisine: American, Australian, English, New Zealand

Servings: servings

Calories: 139kcal

Author: Libby Hakim

Equipment

sterilised jar (to hold about 325ml curd)

Ingredients

8 passionfruits (pulp should total about 160ml)
1 cup caster sugar / superfine sugar (210 grams)
60 grams butter, chopped into cubes
2 eggs (60 gram eggs)

Instructions

Combine passionfruit pulp and all other ingredients in a saucepan. Stir well to combine.
Place saucepan on low heat and stir until the mixture starts to thicken. Do NOT allow to boil.
Replace spoon with a whisk and continue to stir with the whisk until mixture thickens to a runny cake batter-like consistency and appears glossy. The whole process should take about 10 minutes from start to finish.
Pour mixture into a sterilised jar and place into fridge immediately.

Notes

Storing: Place jar in the fridge and store for up to 10 days.

Freezing: Freeze in an airtight container for up to a few months. When ready to eat, thaw in the fridge overnight.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

As you are cooking, remember to use low heat (and definitely don't allow the curd to boil).

Nutrition

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