Wednesday, February 08, 2006

Passionfruit Curd

passionfruitĀ© by haalo

Passionfruit - hardly the most attractive thing in the world but it more than makes up for that with it's taste. When making things like curd or butters most recipes will insist that you go the softly softly approach and use a double boiler. So I was interested when Stephanie Alexander in her book The Cooks Companion totally debunked this theory and presented a very approachable method that actually worked. You can use this recipe to make orange, lemon or lime curds - you might want to adjust the sugar levels, it would depend on the tartness of the fruit you've used.

passionfruit curdĀ© by haalo

Passionfruit Curd
Makes 1 jar

½ cup sugar
30g butter
1 egg, well beaten
pulp from 3 passionfruit


Stir sugar and butter in a small non-reactive saucepan over a moderate heat until butter has melted and sugar has dissolved. Reduce heat, take the pan off the stove, add the passionfruit pulp and mix well. Quickly stir in the egg, mixing constantly to ensure the mix is well incorporated then return to the heat. Continue stirring until the mix thickens.

Pour into a hot sterilised jar and refrigerate for up to 2 weeks.


  1. AnonymousJuly 17, 2006

    Hi I just wanted to say thanks for posting this recipe. I am an American visiting Brazil and I´ve been cooking like crazy. I only had to adjust the recipe a bit due to the HUGE size of the three Brazilian passionfruit...different variety yellow in color on the outside and bigger than a baseball. I added more egg mixed in with smidge more sugar to compensate. I subscribed to your blog, it´s lovely. -Kate

  2. Hi Kate - they sound like amazing passionfruit, I'd love to see those. Thanks you for the lovely comments and for subscribing.

  3. Hi Haalo - I just gave this a try and have had a kitchen disaster. By the time the sugar had dissolved into the butter, it had cooked to the point of becoming caramel. I was working with a medium-low heat. Any suggestions? I'd love to have some passionfruit curd around...

  4. Hi Ellie - I sent you an email, hopefully you got it, if not just let me know and I'll send it again.

  5. Hi there, i know this is an old post now, but i just wanted to say that this is a brilliant recipe! I have just made a batch and it is amazing and so easy to do (i have never made a curd before, so it's that easy!). Thanks for posting it, i'm going to use this in my cupcakes! Claire.

  6. Thanks Claire - yum, love the idea of using this in cupcakes

  7. I've just discovered this blog and am an instant fan (love the photos). I tried to make this but I had the same trouble as Elle, ie the sugar and butter turned into caramel before I could go any further. What am I doing wrong?

  8. Hi Ames - that sounds like it could be too high a heat or cooked too long - try putting it on a low heat and stir constantly until the butter melts and then proceed from there.


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