Passion fruit curd

Name: Passion fruit curd
Total time: 30 min
Yield: ± 250 ml
Ingredients: 8 to 10 ripe passion fruits (± 100 ml sieved juice); 75 g sugar; 2 eggs; 60 g cold butter, diced

Updated on 10 October 2026

Makes: ± 250 ml
Time: 30 min
From: Passion fruit

Ingredients

8 to 10 ripe passion fruits (± 100 ml sieved juice)
75 g sugar
2 eggs
60 g cold butter, diced

Method

Halve the passion fruits and spoon the pulp into a sieve over a bowl. Press the juice through with the back of a spoon; keep back a tablespoon of seeds if you like.
Whisk the eggs with the sugar in a heatproof bowl and stir in the juice.
Set the bowl over a pan of gently simmering water, without the bottom touching the water. Stir for 8 to 10 minutes until the curd is thick enough to coat the back of a spoon.
Take the bowl off the pan and stir in the butter a piece at a time, and the seeds if using.
Pour the curd into a clean jar, leave to cool and put it in the fridge: it thickens further there.

Storing: Two weeks in the fridge. Lovely on toast or scones, stirred into yoghurt or in little tarts.