Passionfruit Curd

Out of all the wonderful things you can do with passionfruit, this recipe for Passionfruit Curd is certainly one of the most tempting options.

Jump to:

• A recipe worth keeping
• Ingredient notes
• How to make Passionfruit Curd
• Storage
• Enjoying your tangy treat
• Passionfruit Curd Recipe

A recipe worth keeping

Passionfruit pulp is, in a word, amazing. Is there anything that smells so wonderful, looks so exotic and conjures up so many recipe ideas?

Nana Ling has quite a few lovely recipes jotted down in her notebooks, including this simple passionfruit curd recipe. 

I've included a picture of the page below, but please keep scrolling for the tested and tweaked version of the recipe in the recipe card at the end of the post.

And you might notice she's called this recipe Passionfruit Cheese. It's the same thing, just a different name. Passionfruit Curd is also sometimes known as Passionfruit Butter. 

Ingredient notes

Fresh passionfruit work best for this recipe. You can use any variety of passionfruit. My preferred passionfruit is the simple black passionfruit – the most popular variety in Australia.

(And if you love passionfruit, check out the entire collection of passionfruit recipes).

For this recipe, you'll need just three other ingredients: eggs, butter and sugar.

How to make Passionfruit Curd

Make sure you have a sterilised jar ready to store your curd. It'll need to hold about 325ml of curd.

Next, cut the passionfruits open and scoop out the pulp. Combine passionfruit pulp and all other ingredients in a saucepan. Stir well to combine.

Place the saucepan on low heat and stir until the mixture starts to thicken. Do NOT allow to boil.

TIP: I repeat, the key to making passionfruit curd is to continue stirring over low heat, not letting the mixture boil at any point.

Replace the spoon with a whisk and continue to stir with the whisk until mixture thickens to a cake batter-like consistency. The whole process should take about 10 minutes from start to finish.

Pour the mixture into a sterilised jar and place into fridge immediately.

Storage

Store your passionfruit curd for up to 10 days in the fridge.

You can also freeze in an airtight container for up to a few months. When ready to eat, thaw in the fridge overnight.

Enjoying your tangy treat

Once you've made your curd, jarred it and chilled for at least an hour, the options are endless. Pipe it into tart cases, layer it in a sponge, spread it on pikelets – or just grab a spoon and eat it straight from the jar! Yum!

Want more of Nana Ling's classic recipes?

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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