Passion fruit curd

Passion fruit curd

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(6 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 eggs



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

  • 140g butter, diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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7th May, 2020
Made this with some unexpected passionfruit which arrived with a mixed fruit box. I didn't have any cornflour but it seems to have worked out fine. I did a half quantity, using two small eggs, and it made 1 standard jam jars worth.
25th Sep, 2018
I made this to the letter and it was absolutely awful, it tasted powdery and inedible and sadly went straight into the bin. I have just whipped up another batch replacing the cornflour with an egg yolk and it’s delicious. 5* with the egg 1* with cornflour
25th Sep, 2018
Wish more than anything I’d read the reviews before cooking - I usually do!! This curd could taste nice, if you increase the egg and remove the cornflour. Overriding taste is powder, it’s deeply unpleasant and a complete waste of so many passion fruit.
5th Nov, 2016
There is way too much cornflour in this recipe. It tastes to powdery when cooked. I wanted to use it for Christmas gifts but would have been embarrassed to give it to my friends.
9th May, 2015
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.
29th Dec, 2014
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.
17th Feb, 2013
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.
9th May, 2015
Couldn't agree more! Very floury taste. Ruined it for me!
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