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Passion Fruit Curd

This passion fruit curd is creamy, silky smooth, sweet and slightly tangy. Made with only 5 ingredients, it is great slathered on just about anything or even eaten straight out of the jar!
4.8 from 5 votes


  • 2 large whole eggs
  • 2 large egg yolks
  • 1/2 cup (100g) sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup (125g) passion fruit pulp, without seeds (see notes)
  • 5 tablespoons (70g) cold unsalted butter


  • In a medium mixing bowl, whisk together the eggs, egg yolks, sugar and salt until smooth. Reserve.
  • Heat the passion fruit pulp in a double boiler, over medium-low heat, until hot but not yet boiling. If you don't have a double boiler, you can set a glass or ceramic bowl over a medium pot of simmering water. The top bowl must sit on the rim of the lower pot with enough room so that it doesn't touch the hot water underneath.
  • Slowly pour the hot passion fruit pulp over the egg mixture, whisking constantly, to temper the eggs.
  • Strain the mixture back into the pan (or bowl) through a fine-mesh sieve.
  • Cook, over medium-low heat, whisking constantly, until the curd thickens and you can see the marks from the whisk, about 8-10 minutes. The curd will thicken at about 170 degrees F, just below simmer.
  • Remove the curd from the heat and whisk in the cold butter, a few pieces at a time, until completely incorporated.
  • Pour the passion fruit curd into a clean bowl or jar, cover the surface with plastic to prevent skin from forming, and let it cool to room temperature.
  • Use immediately or refrigerate for up to 2 weeks.


Passion Fruit Pulp: Fresh or Frozen

You can use frozen passion fruit pulp that has been thawed or the pulp from the fresh fruit.
If using fresh, gently heat it to liquefy and then strain through a fine mesh sieve to separate the seeds from the pulp. If desired, add some of the seeds to your curd.


To avoid metal leaching into the curd, which causes a metallic taste and a dull green color, avoid using reactive cookware, like aluminum and copper. Use nonreactive instead, like stainless steel, glass or ceramic.

Storing homemade passion fruit curd

Store in an airtight container (like a mason jar), in the fridge, for up to 2 weeks.


You can freeze passion fruit curd for up to one year. Thaw overnight in the fridge before using!


Serving: 1tablespoon, Calories: 52kcal, Carbohydrates: 5g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 53mg, Potassium: 25mg, Fiber: 1g, Sugar: 5g, Vitamin A: 178IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg