Homemade Passion Fruit Curd
Sweet, delicious and creamy with the perfect amount of tartness, this homemade passion fruit curd is a lovely addition to a number of recipes. Add a spoonful into your yogurt and granola, mix into your buttercream, use in a layer cake or fill your macarons!
Servings: 10
Calories: 190kcal
Equipment
- Spoon
- Air Tight Container
Ingredients
- ½ cup Passion Fruit Puree about 8 passion fruits
- 4 Egg Yolks
- ⅔ cup Granulated Sugar
- ¼ teaspoon Sea Salt
- ⅔ cup Unsalted Butter room temperature
Instructions
- Slice the passion fruits in half and scoop out the pulp½ cup Passion Fruit Puree
- Add the passion fruit pulp to a blender or food processor and pulse 1-2 times - this helps to separate the seeds. Make sure you don't process the pulp too much, otherwise the seeds will start to break down which we don't want.
- Then, strain the pulp through a fine sieve to remove the seeds using a spatula to help.
- Add the egg yolks and sugar into a bowl and whisk together for a minute or two. You'll notice that the two ingredients will start lightening in color, creating a light, pale yellow. Then, add salt and passion fruit puree mixing to combine.4 Egg Yolks, ⅔ cup Granulated Sugar, ¼ teaspoon Sea Salt
- Add mixed ingredients into a saucepan, and whisk while cooking on medium until thickened and starts to boil. This should take about 5-7 minutes total.
- Strain the curd through your fine-mesh sieve into a bowl and add your unsalted butter, mixing with a spatula until melted and combined.⅔ cup Unsalted Butter
- Pour curd into a container and press a sheet of plastic wrap onto the surface of the curd. Place in the fridge until chilled before using - this should take about 2-3 hours to cool completely.
Video
Notes
Frequently Asked Questions
- When do I know when to stop cooking the curd? You can test whether your curd is ready to be removed from the heat by using a cold plate! To do this, add a small plate to the freezer and place a spoonful of cooked curd on the plate. If the curd sets within one minute on the cold plate you’re finished! If not, you’ll need to continue cooking a bit longer.
- Why is my passion fruit curd lumpy? Your passion fruit curd may become lumpy because it hasn't been continuously stirred or the eggs have cooked slightly. If there are only a few lumps in the curd, you can sieve them out, but it's best to cook the card at medium to low heat and stir consistently so that it does not overcook.
- Do I need to strain my Passion Fruit Curd? Straining the curd after cooking ensures that you will have an incredibly silky and smooth texture to your curd! I would highly recommend taking a few extra moments to strain the curd - I promise it's worth it!
- Can I make curd with other fruits? You certainly can! Instead of passion fruit puree, you can try using lime, orange, or grapefruit juice.
- How do I store my passion fruit curd? Store the passion fruit curd in an airtight container in your fridge for up to 4 weeks. Take them out and use them as needed; if it gets close to the 4-week mark, you can transfer the jars to the freezer.
Nutrition
Calories: 190kcal | Carbohydrates: 15g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 64mg | Potassium: 46mg | Fiber: 1g | Sugar: 15g | Vitamin A: 571IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
