The tropical flavour and aroma of passion fruit shines through in this creamy, delicious homemade curd. Perfectly balanced between tart and sweet, this recipe for passionfruit lemon curd is easy to make and even easier to eat. Spread it on pancakes, brioche or sourdough or use in a yummy dessert, we show you how to make your own passion fruit lemon curd sunshine in a jar.
We occasionally buy a jar of lemon curd at the farmers market. It’s smooth, creamy and tastes so good on anything sweet. But since the jar never lasts long enough, we decided to make our own! We tried a number of versions of the lemon curd and by far liked passion fruit curd the most. It was actually easy and fast to make once you understood the technique behind it.
How to make passion fruit lemon curd
This recipe for Passionfruit curd is made with just a few ingredients. Passion fruits are the star of this recipe and even so the recipe calls only for four passion fruits, make sure you buy a few extra, as not every passion fruit has a juicy flesh.
To add an extra tanginess, I added the juice and rind of two lemons. The amount of lemon and passion fruit to the amount of sugar can be adjusted. If you like your curd to be more tart, then reduce the sugar and add more lemon juice and vice versa if you prefer it sweet.
I used four medium sized whole eggs and two egg yolks for the curd which worked perfectly. There was no eggy after taste and the curd thickened up nicely.
The amount of butter I used, might seem a lot but you can always play around and reduce to suit your palette. Just make sure the butter is unsalted.
Further, I added just a pinch of salt, as you do with most recipes containing a high level of acidity. The salt helps in bringing out the natural sweetness from an acidic fruit.
Once all your ingredients are ready, making the curd is only a matter of 10-15 minutes😉
How to thicken the curd?
A good passion fruit lemon curd should be thick like a custard. It is important to read the steps in how to make passion fruit lemon curd thoroughly. Many things can go wrong while cooking egg, sugar and the passion fruit mixture on the stove. If you take the curd off the heat too early, it will be too thin but if you leave the curd cooking for too long then it will turn into scrambled eggs.
As a tip: Be patient, keep stirring while cooking the curd and keep the temperature on low heat. Run the curd over the back of a wooden spoon to check the consistency. The curd should coat the spoon rather than run off it.
How to use butter in passion fruit lemon curd?
To have a smooth and creamy texture, adding butter to the curd at the right moment is crucial. I found the amount of butter in my recipe is just the right amount. The curd turned out to be buttery and silky as I wanted it to be.
As a tip: Add the butter to the curd while you are cooking the mixture on the stove. The moment the curd is thickening up, is the moment you add the first cubes of butter. That way you avoid the final curd to be grainy.
Why strain the curd before pouring into jars?
Since you are cooking the curd with eggs, there can always be small pieces of egg which are unpleasant to the eye. Especially if you take your curd too far, bits of scrambled eggs can be seen. Another reason, is the lemon zests that we added, its great for an extra citrus flavour but you want to strain the zest once the curd has cooked to avoid any bitterness in the curd.
As a tip: Have your utensils ready and strain the curd the moment you take it off the heat. Straining a curd before it has cooled down gives you a better result.
Seeds or no seeds?
I made two versions of the passion fruit curd, one jar with the strained curd and one jar with the passion fruit seeds added into the strained curd. Personally, for this recipe I preferred the curd without the seeds even though the passionfruit curd looked more like a lemon curd.
But Shilpi’s preference was the one with the seeds! She liked the crunch and thought it looked more like a passion fruit curd!
Well, I guess it’s okay not to always agree on the same things😁
How long can I store passion fruit lemon curd in the fridge?
You can keep the passion fruit curd in a jar with a tight lid for up to 4 weeks. Freezing the curd in small batches, is another option. When taking it out of the freezer, just make sure to defrost the curd overnight in the fridge itself and consume it within 3 days.
Ways to serve passion fruit lemon curd
Our Easy Passion fruit and Lemon Curd can be used in many ways.
- Poured over a fruit salad giving it that appealing exotic look
- In a tart shell as a passion fruit tart topped with berries or meringue
- Spooned over a Pavlova
- Layered with yoghurt and bananas and topped with granola as a snack or breakfast
- For your sauce in a Eton Mess
- As a breakfast spread over your favourite pancakes.
- Filled up in little jars as a passion fruit curd give away
Are you enjoying our Dessert recipes? If you haven’t already, try our rhubarb and strawberries with coconut recipe, or this delicious cherry clafoutis tart or our exotic recipe for pina colada panna cotta. We would love to know which recipe did you enjoy making most😉
Easy Passion fruit Lemon Curd
- small pot
- lemon zester (microplane)
- 2 medium lemons
- 4 large passionfruits
- 115 g unsalted butter
- 275 g caster sugar
- 4 medium whole eggs
- 2 medium egg yolks
- 1 pinch salt
- Cut the passionfruit in half and remove the pulp.
- Strain the pulp trough a fine sieve set over a bowl. Press out all the juice and keep the seeds separately if you want to add them later.
- Grate the rind of the lemons in a bowl. Cut the lemons in half and squeeze out the juice.
- Combine the passionfruit juice, lemon rind and lemon juice.
- Beat the whole egg, egg yolks and sugar together in a pot.
- Place on a low heat and keep whisking.
- Once the sugar has dissolved add the juice and a pinch of salt.
- Keep whisking until the curd starts to thicken up.
- Add the butter cubes 2-3 at a time and whisk them into the curd. Once all the butter has been added check the thickness of the curd.
- When the the mixture coats the back of a spoon the curd is ready.
- Strain the curd through a fine sieve.
- Pour the curd into jars and allow it to come to room temperature before sealing with a lid. Keep refrigerated for up to 4 weeks.