Sweet Tart Passion Fruit Curd

Passion fruit curd in a jar.

This easy passion fruit curd recipe uses whole passion fruit to achieve a silky smooth curd that’s fragrant and lush. Sweet Tart Passion Fruit Curd is delicious on sponge cake or dolloped into fruit tarts.

cut passion fruits.

Passion fruit is such an exotic tropical fruit, don’t you think?  Its essence is more tart than sweet with an aroma so distinct and specific, it’s immediately recognizable.  

You can buy passion fruit pulp (in the freezer section) or passion fruit nectar in cans at the grocery store, but if you can get your hands on the actual fruit, that’s a prize worth celebrating.  

And if you can get the real stuff, don’t just toss it into a smoothie or cocktail.  Instead, turn it into this luscious, sweet-tart passion fruit curd.

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passion fruit in a blender.

Look at that gorgeous fruit!  With a wrinkled, rosy skin and just a hint of the sweet perfume, you probably wouldn’t give much thought to these if you saw them in the market.  But slice one open and its impossible to ignore its heady fragrance.  If there is such a thing as a “sexy” fruit — this is it!

blended passion fruit with froth.
straining passion fruit seeds.

Trouble is, they’re loaded with seeds!  Tons of little black seeds floating in that gelatinous goo that is the passion fruit.  

To separate the goo from the bad, whiz them around in a blender, pulsing several times.  

making passion fruit pulp by straining seeds in a sieve.

This will break the seeds from their membranes so you can collect the nectar. 

Just place a fine mesh strainer over a bowl (or a glass measuring cup) and pour the mashup through the sieve.  

passion fruit juice

Stir and press on the seeds until you’ve extracted all of the pulp and juice.  Now you’ve got something to work with!  

egg yolks
adding sugar and eggs to passion fruit juice.

To make the curd, separate the yolks from the whites and add them to a large saucepan along with the passion fruit juice and sugar.

adding butter to curd.

Cook, stirring constantly until the curd starts to thicken.  Make sure your temperature doesnt get too high, you don’t want to scramble the eggs.  Remove from the heat and add the butter one tablespoon at a time, stirring until it melts completely before adding another knob.

stirring with a wooden spoon
straining egg solids from curd.

Just to be sure that there’s no egg particles left in the curd, strain it once more.  It may seem like overkill, but trust me, you’ll weed out some solids that don’t belong in your velvety curd.

What do you do with passion fruit curd?  Here’s a few ideas:

  • Add a few dollops to a slice of pound cake with fresh berries
  • Spoon it onto scones.
  • Fold it into whipped cream and use it as a filling for profiteroles.
  • Spread it over a sponge cake and roll into a jelly roll.
  • Sandwich between meringue cookies.
  • Or (my favorite) lick it right off the spoon.

The flavor is just as intense as it’s bright yellow color indicates and this luscious  passion fruit curd is impossible to resist.

Sweet Tart Passion Fruit Curd and cut passion fruit.

More passion fruit recipes:

 More curd recipes:

scooping Sweet Tart Passion Fruit Curd

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4.20 from 30 votes

Sweet Tart Passion Fruit Curd

If you love lemon curd, you will flip for this passion fruit version!
Author: Lisa Lotts
Course Dessert
Cuisine American
Keyword curd, passion fruit
Dietary Restrictions Gluten-Free, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8


  • fine mesh sieve


  • 7 large egg yolks
  • 6-7 passion fruit
  • 1 cup sugar
  • pinch salt
  • 10 tablespoons cold unsalted butter cut into chunks.


  • Slice each passion fruit in half and scoop the pulp into a blender. On low speed, pulse the blender to separate the seeds from their gelatinous membrane, but not enough to puree the seeds. Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use the back of a spoon to press out the juice, stirring and pressing several times, until you’re just left with pulp and seeds in the sieve. Discard pulp and seeds. You should have about 1/2 cup of passion fruit juice.
  • In a small saucepan, combine the egg yolks, passion fruit juice and sugar. Stir constantly over medium heat until the sugar dissolves and the sauce thickens enough to coat the back of a spoon.
  • Remove from heat. Add salt and butter, one chunk at a time, stirring after each addition until the butter melts.
  • Place a clean sieve or fine mesh strainer over a small bowl and pour the curd into the strainer. Stir the curd, pushing gently through the sieve (you’re removing any egg solids from the curd by straining a second time — and ensuring a silky smooth texture). Transfer curd to a serving bowl and press a piece of plastic wrap to the top of the curd to avoid a skin. Refrigerate until chilled. Can be made one day ahead.


Store in a sealed container in the refrigerator for up to one week.


Calories: 334kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 208mg | Sodium: 27mg | Potassium: 239mg | Fiber: 6g | Sugar: 32g | Vitamin A: 1475IU | Vitamin C: 19.1mg | Calcium: 32mg | Iron: 1.5mg

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Looking for the best fruit curd recipe? Sweet Tart Passion Fruit Curd is a mouthwatering filling for tarts and trifles. If you like lemon curd, this easy curd recipe will blow your mind! #passionfruit #passionfruitrecipes #curdrecipes #fruitcurdrecipes #curd #passionfruitcurd #howtomakepassionfruitcurd #howtousepassionfruit #passionfruitrecipe

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  1. Hi Lisa can I use this curd to fill a tart?

  2. Hi, if using the Goya frozen pulp how much do you use of it in the recipe?

    1. Use about 1 cup of pulp and see how much juice it yields. You’ll need about half cup of juice for the curd.

  3. This looks so good! I’m going to put it in my best friends’ wedding cake but I would like to know how much the yield is. I know it says 8 servings but if you could be more specific as to how much, I would really appreciate it!

  4. Could I use this for a filling for strawberry cupcakes?

  5. I can’t find any PF pulp or actual PF. Am I able to use the passionfruit cocktail juice from Goya?

    Thank you!

    1. Take a look at the ingredients, if it’s just passion fruit, you should be ok, but I suspect it isn’t. Is there a Latin or Caribbean market in your town? If so, they should have frozen pulp.

  6. Evette Santos says:

    Good afternoon Lisa. I just came across your receipe. I love passion fruit, but I can’t get them in New Jersey. I do find frozen pulp. Is that ok to use in this recipe?


  7. Hi Lisa! Would it be possible to cut this recipe in half? If so, should I use three egg yolks or four? This looks gorgeous, and I’m excited to try it!

    1. Hi Shauna! I’ve never tried cutting the recipe before. If you use 3 egg yolks the curd might be a bit thinner. If you use 4, it would be thicker. So, depending on what you’re doing with the curd, consider those factors.