Passionfruit Curd

If you read my last post, Dark Chocolate Ginger Scones, you may be glad to know that I did get around to making the curd. After eating inhaling more than my fair share of scones Saturday night, my attention began to wane on Sunday when faced with the day-old version. No matter how good the recipe, day old scones are just not the same.

Re-enter passionfruit curd. So easy. So incredibly easy. Why have I waited this long to attempt making curd?!? Be prepared for more my friends, because I’m a jumpin’ on the curd train. We’ll have lemon curd, blackberry curd, mango curd, gooseberry curd. Ooh ooh, and raspberry curd! Yes, raspberries in curd! Seriously people – RASPBERRY CURD.


Good things I did with my curd:
- Baked off more of Sunday’s scones and drowned them in it
- Spread it on toasted rye bread
- Ate it by the spoon (hey…it was a small spoon)

Bad things I did with my curd:
- Topped my cooked quinoa breakfast with it. Too much. Way too much.
- Blended it into my fruit smoothie. Seriously… what the heck?!? I need to learn when to quit.

Things I want to do with my curd:
- Swirl it into a loaf cake or coffee cake.
- Give a jar to my neighbor. Ahem, this will have to wait until there is more curd…

Passionfruit Curd Recipe
This curd turned out oh so lusciously light and custardy because the recipe calls for whole eggs as opposed to just the yolks. Some recipes use only the yolks because it eliminates the risk of ending up with bits of cooked and curdled egg whites, which will then require straining. But I found no bits in mine. The trick is to cook it in a double boiler over a low heat and continuously stir it while it heats.

Recipe adapted from about.com

1 cup of passionfruit pulp
1/4 cup fresh lemon juice
1/2 cup fine (castor) sugar
9oz / 250g / 1 cup butter
8 extra large eggs, lightly beaten

Special equipment: Sterilized, airtight jars for 2-3 cups of passionfruit curd


Place a heatproof mixing bowl over a saucepan of simmering water, making sure the bottom is not touching the water. Add the butter and sugar and stir over a low heat until it has melted and combined.

In a large bowl or pyrex jug, stir together the passionfruit pulp, lemon juice and eggs to combine. Add this to the butter mixture and stir continuously over low heat until the mixture thickens, approx 10-12 minutes.

Once thickened, remove from heat. Carefully pour the lemon curd into a sterilized jar and leave to cool. Refrigerated, It will keep for 1 week. Frozen, it will last for months. It doesn’t freeze solid which means you can scoop out what you need, when you need it.

Makes about 2-3 cups passionfruit curd.