Sweet Tart Passion Fruit Curd

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Calories: 334kcal
If you love lemon curd, you will flip for this passion fruit version!
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  • 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.


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