Simple passion fruit curd with bold flavor

Also known as passion fruit butter, passion fruit curd is a creamy topping that's hard to resist. Using passion fruit puree, also referred to as lilikoi puree, in this recipe makes the process easier, resulting in a smooth, not overly sweet topping that's perfect for your baked treats.

What is a fruit-based curd?

Curd is a regrettable term. It has a slight dirty feel and is completely unappealing. I believe the person who coined itcurdwas an individual who cherished this blend of butter, egg yolk, and sugar to such an extent that he didn't wish to have to share it, hence the unpleasant name.

Since the reality of curd is far from the crude term it sounds like as it rolls off your tongue. Curd is typically flavored with lemons, but there's no reason you can't experiment beyond the standard lemon curd. In fact, my favorite curd doesn't use citrus at all; it's made with passion fruits.

Working with passion fruit

Passion fruit comes from a tropical vine in the passion flower family. Some individuals incorrectly refer to it as passionfruit, but the correct name is two words, as infruit of passion.

Passion fruits, known as lillikoi in Hawaii, feature a tough outer layer and a moist interior packed with small, crunchy black seeds. For this recipe, I don't use fresh passion fruit. Rather, I opt for bottled passion fruit puree.

I do this for two main reasons. The first is to enhance the simplicity of this curd recipe. It's faster and more convenient to measure from a bottle rather than to gather and scoop the flesh from the fruits. The second reason is that, while I personally enjoy the texture of passion fruit seeds, most people prefer a smooth and creamy consistency in a fruit butter like this.

Passion fruit puree compared to passion fruit juice

Passion fruit puree is available at specialty food shops. You can also order it fromAmazon.com. However, avoid using passion fruit juice as a substitute. Passion fruit puree contains no added sugar or water. Passion fruit juice is sweetened and will affect both the texture and taste of this recipe.

I also don't suggest using frozen passion fruit pulp as a replacement for the puree. While frozen pulp is an excellent option for cocktails and desserts, this passion fruit curd recipe was specifically designed with puree in mind. Since curd can be a delicate dish to prepare, changing the ingredients may affect the texture and taste.

Why I'm fond of this passion fruit curd recipe

I believe this 5-ingredient curd recipe could be the world's most ideal dish. It's not overly sweet or sour, offering a strong flavor with a lasting tang. Its consistency is as smooth as homemade ice cream, yet without the chill.

Uses for this passion fruit curd recipe

If you're like me, you might just eat this lilikoi curd straight from the spoon. However, it's designed to be spread on scones. I also utilize this recipe as a topping for whole-grain toast, as a layer in vanilla cakes, to enhance plain yogurt, as a garnish for vanilla, mango, or coconut ice cream, and to revitalize dry muffins and other baked items that are beginning to lose their freshness. Passion fruit curd is truly the ideal treat—except for its name, naturally.

Required equipment to produce this curd

As with most fruit curd recipes, this one is prepared using a method that involves indirect heat. You'll also need the proper tools to cook using indirect heat:

double boiler

a heat-resistant bowl placed firmly inside a small pan

You'll also need a quality whisk, but most bakers who are enthusiastic about their craft likely already own one.

Since this recipe requires egg yolks, not the entire egg, you might also find an egg separator useful, such asthis handy gadgetsold on Amazon.com. (You can save the remaining egg whites to make an egg-white omelet or meringue.)

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The method of creating curd may appear challenging to those new to cooking.

Don’t be afraid!

Once you become familiar with it, the process of creating curd turns into a fulfilling activity in itself. The continuous, soft stirring is mesmerizing, calming. It allows you to disconnect and focus solely on you and the metal implement in your hand.

The secret to a great curd lies in being patient. It's essential that your mixture isn't overly hot when you introduce the eggs. (Adding them too fast can result in scrambled eggs, leading to small pieces of egg in your curd. While these can be removed using a fine mesh sieve, it's an inconvenient and messy process.)

Furthermore, you need to keep stirring continuously until your curd mixture becomes thick. It doesn't actually take much time, but if you stop too early, your mixture will never reach the smooth texture that makes curd so appealing.

Like the taste of passion fruit? Give this passion fruit cake recipe a try.

Passion Fruit Curd

Print this recipe

There could be no more ideal dish than a rich, irresistibly sweet Passion Fruit Curd. And with this detailed recipe, you can prepare it in your own kitchen.

Course Afternoon Tea, Breakfast, Brunch, Snack

Cuisine British

Cooking Style Baking

Seasonal: Christmas, Easter, Mother's Day

Ingredient Passion Fruit

Preparation Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Author Amy Reiley

Ingredients

3 egg yolks
1/2 cup granulated sugar
1/4 cup of unsweetened passion fruit puree (available at specialty food stores or online)
pinch of salt
4 ounces of unsalted butter, cut into 1/2-inch pieces

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Instructions

Pour an inch of water into the lower pan of a double boiler or a small pot and bring it to a gentle boil.
Place the top part of the double boiler or a metal bowl that fits over the saucepan, ensuring the bottom of the bowl is above the water level. (The bowl should not touch the water, or your eggs will cook too fast.)
Reduce the heat to medium and add the egg yolks, sugar, and passion fruit puree to the bowl. Continuously stir until the sugar is fully dissolved and the mixture starts to become thicker. (Check by dipping a spoon into the mixture; if it covers the back of the spoon, it's ready.)
Take the bowl off the heat and incorporate the salt and butter, adding one piece at a time. Mix each piece until it has fully melted before adding the next.
Mix thoroughly for approximately one minute once the final ice cube has been incorporated.
Allow the curd to reach room temperature prior to moving it into a storage container.
Keep in the fridge for as long as 3 weeks.