Easy Passion Fruit Curd Recipe with Fresh Passion Fruit
Sweet, tart, tropical passion fruit curd using fresh passion fruits from Rincon Tropics. Sunshine in a jar.
Ingredients
- Ingredients:
- 1 cup granulated sugar 200g
- 10 tablespoon butter 140g
- 2 whole eggs
- 3 egg yolks
- ¼ teaspoon salt
- ½ cup fresh passion fruit juice with pulp and seeds (125ml)
- ½ cup fresh passion fruit juice pulp and seeds strained out (125ml)
- 2 tablespoon fresh lemon juice
Instructions
- Set a 3-4qt pan filled a quarter of the way with water and have a non-reactive bowl (glass or stainless steel) ready to go that will sit over the water and not touching it.
- In a large bowl or stand mixer, cream together the butter and sugar. Add in the eggs and egg yolks one at a time and mix well between each addition. Finally all in the salt, passion fruit and lemon juice and stir with a spatula. Scrape this mixture into the non-reactive bowl and set over the pan of simmering water.
- Stir the curd constantly with a spatula, scraping the bottom, and cook until the mixture is thickened. You can check for doneness by dragging a finger through the curd across a side of the spatula and the curd won’t come back together. Remove from the heat and transfer the curd to a separate, cool bowl or container.
- Press plastic wrap over the top so a film doesn’t form and if the container you use has a lid, place that on top as well. Chill completely in the refrigerator before using.
Notes
A lot of curds use the egg tempering method (whisk the eggs in a bowl, ladle in hot juice and sugar liquid, whisk, then add it all back to the bowl) and I use that method when not leaving solids in the curd such as zest or passion fruit seeds. Similar to my lemon curd.
I don’t use a double boiler with the tempering method since I know I will be straining it in case it got a little too hot and some bits of egg separated. I strain to remove those before chilling.
You can check the curd with a candy thermometer as you are cooking it to make sure it reaches 165 Deg F (74 Deg C) but no higher. Any higher you risk the egg separating. When I leave in passion fruit seeds I don’t strain the mixture and making sure the curd is at the correct temperature ensures that you won’t have hard little bits of egg in it.
If you want to make this recipe without seeds, separate out all the juice from the seeds to get a cup of juice. Use the blender trick mentioned in the post to easily separate the seeds and pulp first. You will still want a full cup of passion fruit juice. Strain the cooked curd before chilling in case there are little bits of egg or if you use the tempering method. You could also add some of the seeds back into the curd after cooking it if you want to strain the curd but still want seeds. Several ways to make this recipe.
If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.
If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.
If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk, if they are successful I would love to hear about it and will add to my recipe notes for other readers to try as well.