Passion fruit curd

5 from 2 votes

This passion fruit curd has a lovely balance of tartness, sweetness and a slightly aromatic flavor.

Prep Time5

Cook Time10

Total Time15

Course: Condiment

Cuisine: British

Servings: approx, depending how used

Calories: 72kcal

Author: Caroline's Cooking

Strain the pulp to remove seeds and break up pulp from as many passion fruit as needed to give you the volume of strained passion fruit pulp (approximately 5, but may vary depending on how juicy they are).
Use a bowl for the curd that will rest in a small saucepan without touching the bottom of the pan. Boil water for the pan so that it will come part way up the side of the bowl when it is submerged but without over-flowing.
Whisk together the egg, egg yolk, passion fruit juice and sugar in a small bowl. Add the chunks of butter.
Rest the bowl in the pan of hot water so that the water comes up the side without overflowing from the pan or into the bowl. Simmer over a low heat to keep the water hot. Stir the passion fruit-butter mixture regularly as the butter melts then constantly as the mixture starts to thicken.
The curd is ready when it is thick enough to coat the back of a spoon, around 5 minutes. Remove the curd from the heat and transfer to a jar or other container. Strain if you think you may have any stray lumps of egg in the mixture otherwise it's not necessary. You can either use proper canning method, or cover the top of the curd with cling wrap/film until it cools slightly before removing the cling wrap and putting the lid on (it needs to be airtight or it will form a skin).

This makes a little over ½ cup (120ml) of passion fruit curd.