Passion fruit curd

Passion fruit curd

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(1 ratings)

Cook: 15 mins Prep 15 mins plus cooling and chilling

More effort

Makes 2-3 jars
This gorgeous creamy tropical fruit curd is great to keep for afternoon tea or present in pretty jars as a gift

Nutrition and extra info

Nutrition: per serving (15g)

  • kcal51
  • fat3g
  • saturates2g
  • carbs6g
  • sugars5g
  • fibre0g
  • protein1g
  • salt0.1g
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  • 200g/7oz passion fruit pulp, about 6-8 ripe passion fruits
  • 3 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g golden caster sugar
  • 2 tbsp cornflour


  1. Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.

  2. Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.

  3. Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).

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Comments (4)

Sarsie's picture

Very disappointed! I only used half the cornflour and the taste was floury++
I have viewed many recipes and there isn't any flour in any other recipe.

gemmaeyre's picture

This is so delicious, I loved it. My first time making curd, followed the recipe and turned out amazing. We had it on scones with clotted cream at a picnic. We have put it on meringues too, soo tasty.
With the bit I had left I made some tarts a few weeks ago. I made the curd in August and used my last bit beginning December. Will be making some more again soon.

melaniejo's picture

2 tablespoons of cornflour was too much, it retained a horrible floury texture. I also think it would have benefited from a bit of lemon juice to cut through the sweetness. Nice flavour though.

Sarsie's picture

Couldn't agree more! Very floury taste. Ruined it for me!

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