---
title: Passion Fruit Curd Recipe
servings: 10
category: lunch
source: https://www.theflavorbender.com/make-passion-fruit-curd/#recipe
description: Makes about 1 1/4 cups of passion fruit curd
image: https://roux.roo.lol/recipe-images/passion-fruit-curd-recipe.webp
tags:
  - vegetarian
  - gluten-free
  - dessert
---

Indirect Heat Method

Place the @passion fruit pulp{½ cup} and @sugar{¼ cup} in a heat-proof #glass bowl{} or the top of a #double boiler{}.

Heat a few inches of @water{} in a #saucepan{} or in the bottom part of a #double boiler{}, and bring the water to a boil. Then lower the heat to a simmer.

Place the #bowl{} of @passion fruit pulp{} and @sugar{} on the #saucepan{} or the #double boiler{}, and whisk for a few minutes to warm up the ingredients and dissolve the @sugar{}.

Add the @egg yolks{4} and @lemon juice{2 tbsp} into a separate #jug{} or #bowl{}, and whisk to form a smooth paste.

Pour the warm @passion fruit{} and @sugar{} in a thin stream into the @eggs{}, WHILE whisking constantly to temper the @eggs{}.

Next, pour the @egg{} and @passion fruit{} mix back into the #bowl{}, and return the #bowl{} to the #double boiler{}.

Add the @unsalted butter{6 tbsp} to the warm passion fruit curd. The @butter{} will melt as the passion fruit curd heats, and the whisking/stirring will help emulsify the @butter{} into the passion fruit curd.

Stir well (or whisk) frequently, while cooking the passion fruit @egg{} mix. Make sure to not let the mixture set at the bottom of the #bowl{} (this will cause the @eggs{} to overcook). Stir or whisk frequently until the passion fruit curd thickens. This can take up to ~{10-20 minutes} (the time depends on the #bowl{} and the heat).

The most accurate way to ensure that the passion fruit curd is cooked well is to use a #temperature probe{} and check the temperature of the curd often, in between whisking. When the passion fruit curd registers 160° F, it's ready!

Direct Heat Method (better for double batches)

Place the @passion fruit pulp{} and @sugar{} in a small #saucepan{}. Then place the #saucepan{} over low-medium heat and heat while stirring until the @sugar{} has dissolved.

Next pour the @egg{} and @passion fruit{} mix back into the #saucepan{}, and return the #saucepan{} to the stove.

Add the @unsalted butter{} to the warm passion fruit curd. The @butter{} will melt as the passion fruit curd heats, and the whisking will help emulsify the @butter{} into the passion fruit curd.

Stir well (or whisk) constantly, while cooking the passion fruit @egg{} mix. I prefer to use a #rubber spatula{} to prevent any scratching of the #saucepan{}. Make sure to scrape the bottom and sides so that the @egg{} doesn't cook and stick to the bottom. It's very important to keep the passion fruit curd constantly moving to prevent curdling (@eggs{} cooking).

Stir or whisk frequently until the passion fruit curd thickens. This can take up to ~{10 minutes} (the time depends on the heat of the stove, lower heat gives you better control over the cooking process, but will take longer). It can take up to ~{15-20 minutes} for double batches.

If you feel that the curd is heating too fast, remove the #saucepan{} from the heat and mix well to disperse the heat.

The most accurate way to ensure that the passion fruit curd is cooked well is to use a #temperature probe{} and check the temperature of the curd often, while stirring. When the passion fruit curd registers 160° F, then it's ready!

Cooling and Storing Passion Fruit Curd

Sterilize a 1 x 11 oz #glass jar{} and sealable #lid{} in boiling @water{}.

Remove the sterilized #jar{} from the @water{} and pour the hot passion fruit curd into the #jar{}.

Close the #jar{} with the #lid{}. Store in the fridge overnight, to completely chill the curd.

The passion fruit curd will last in the fridge for about 3 weeks (with unopened sterilized #jars{}), or about 7 days with unsterilized #jars{} or #bowls{}.

OR it will last longer in the freezer (up to 3 months). Once opened, use within 7 - 10 days for best results.