This sweet-tart Passion Fruit Curd is creamy, fruity, absolutely delicious, and the perfect filling for tarts and cakes. If you love Lemon Curd, then you'll definitely love this easy-to-make passion fruit version. Passion fruit has an aroma that is so distinct and fragrant, that it's immediately recognizable and one of the reasons you'll love this recipe.
I love the flavor of passion fruit (also known as lilikoi) so I'm happy to share this recipe with you. Living in Portland, OR it's hard to come by passion fruit, but I found passion fruit concentrate at a local grocery store and I'm using it to make some fun passion fruit desserts starting with this curd. However, you can use fresh passion fruit or passion fruit puree for this recipe.
What is Passion Fruit
Passion fruit is the fruit of the Passiflora vine, a type of passion flower. It has a tough outer skin and a juicy deed-filled center. It has a tart-sweet flavor, but the thing that makes passion fruit stand out is the fragrant aroma which also adds to the eating experience.
Whole passion fruits have a brown-greenish smooth skin when first picked, but as they ripen the skin becomes wrinkled and turns a reddish brown. Depending on where you live Caribbean or Latin grocery stores might be the best place to find the fruit.
Passion Fruit Curd Ingredients
The basic recipe for this passion fruit curd consists of four ingredients:
- Passion Fruit Concentrate. The concentrate is the puree with the water removed. So for this recipe I added an equal amount of water to the concentrate before combining it with the other ingredients. See the recipe notes if you're using passion fruit puree instead of concentrate.
- Whole Eggs and Egg Yolks. The eggs add flavor, thicken the curd and create a creamy texture. They also make a stable emulsion - meaning the curd won't separate or break apart when it cools.
- Granulated Sugar. Sugar adds sweetness, but the main purpose of the sugar is to combine with the eggs to create a creamy custard. The sugar breaks up the protein clumps in the eggs, which results in raising the temperature in which the eggs set. Permitting the egg proteins to set slow and disperse with the other ingredients results in a smooth and creamy lemon curd.
- Unsalted Butter. Butter adds richness to the curd and helps make the curd satiny smooth.
How to Make This Passion Fruit Curd
Measure out the passion fruit puree and the water and then place them in a 4-quart saucepan and whisk together.
Separate the egg yolks into a glass container with two whole eggs. Store the leftover egg whites in a glass container with a lid.
Add the sugar to the passion fruit and whisk to combine. Add the eggs and whisk until the eggs are thoroughly incorporated.
Place the saucepan over medium heat and whisk it constantly making sure to cover the entire bottom of the pan. Do not walk away from the curd while you are cooking it or it will burn. If you have to walk away for some reason, remove the pan from the heat.
As the curd starts to thicken and steam rises from the surface, check the temperature often. Don't let the curd boil. Boiling curd will cause it to curdle and create a grainy texture.
When the curd has thickened and reached the right temperature remove it from the heat and whisk in the butter one tablespoon at a time.
Strain the curd through a fine-mesh strainer to remove any solids (little bits of cooked eggs and the zest) so it is extra smooth.
Chill the curd immediately to keep bacteria from forming. Cover the surface of the curd with plastic wrap to keep a skin from forming on the surface of the curd as it cools.
The passion fruit curd is good in the refrigerator for up to 2 weeks and can be frozen for up to one year. If you freeze it, allow it to thaw in the refrigerator about 24 hours before you're ready to use it.
What To Do With Passion Fruit Curd
You can use the passion fruit curd as the star ingredient in different desserts including:
- Passion Fruit Tart
- Cake with Passion Fruit Filling
- Passion Fruit Bars
- Passion Fruit Pavlovas
You can also use it as an everyday treat as a:
- Spread for biscuits and toast
- Ice cream topping
What to Do with Leftover Egg Whites
For this recipe you'll have four leftover egg whites. Please do not throw them out. Here are the things that you can make with egg whites:
- Swiss Meringue Buttercream
- Meringue Topping for a cake or pie
- Combine them with more egg whites to make Angel Food Cake
- Vanilla Cake
If you're not going to be baking again soon freeze the eggs whites by placing them in a quart-sized freezer bag. Lay the bag flat in the freezer. When you're ready to use the eggs place them in the refrigerator to thaw 24 hours before you're ready to use them.
Pro Tips for Making This Recipe
- Use a nonreactive (stainless steel) saucepan to make the curd. An aluminum pan will react with the acid in this fruit and affect the taste.
- Use a thermometer to check the temperature of the curd to ensure that it cooks long enough without boiling.
- Use unsalted butter for this recipe. Salted butter will create an off taste.
- If using the curd to make a tart, the warm curd can be poured directly into the prepared tart shell
Recipe - Frequently Asked Questions
Passion fruit concentrate is fruit puree with all the water removed, therefore it has a more concentrated flavor.
Yes, you can add use puree instead of concentrate. Replace the concentrate and the water with 3/4 cup of passion fruit puree
Yes, the passion fruit curd can be frozen for up to a year. Allow it to thaw in the refrigerator for 24 hours before you're ready to use.
If passion fruit curd has not thickened it is most likely because it has not been cooked to the right temperature.
Yes. If you are allergic to dairy you can make the curd without butter. It will be a little less creamy, but still taste delicious.
Other Fruit Curd Recipes
For other delicious fruit curds and recipes using fruit curd, check out these recipes on the blog:
I hope you try the recipe for this luscious passion fruit curd. If you do make it please leave a comment or tag me on Instagram @bakesbybrownsugar.
Passion Fruit Curd
- 3 Quart Saucepan
- Fine-mesh strainer
- Medium-sized bowl
- 6 tablespoons passion fruit concentrate
- 6 tablespoon water
- 3/4 cup + 2 tablespoons (175 grams) granulated sugar
- 4 (80 grams) large egg yolks
- 2 (100 grams) large eggs
- 6 tablespoons (85 grams) unsalted butter room temperature
How to Make the Curd
- Place a strainer over a large bowl, near the stove. Use a 2 or 3-quart non-reactive saucepan for this dessert.
- Place the passion fruit concentrate, the water, and the sugar in the saucepan and whisk together to combine. Taste the mixture and if you want it a little sweeter add 2 more tablespoons of sugar.
- Add the egg yolks and whole eggs and whisk until the eggs are incorporated.
- Cook the mixture over medium heat, whisking constantly until the mixture is thickened and is 185 degrees F. It should coat the back of wooden spoon and leave a visible trail when you run your finger through it. When the mixture has thickened and reached temperature remove the saucepan from heat and whisk in the butter 1 tablespoon at a time.
- Pour the passion fruit curd into the strainer and press it through the strainer with a spatula.
- Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill for at least 2 hours.
- The passion fruit curd is good in the refrigerator for up to 2 weeks. You can also freeze it for up to one year. If freezing the curd remove the curd from the freezer 24 hours before you’re ready to use it and thaw it in the refrigerator.