Easy homemade passionfruit curd is tropical sunshine and super easy to make. It’s an exotic fruit with a tangy taste and heady fragrance.
Homemade passionfruit curd is one of life’s pleasures. A few simple ingredients form a delicious, sweet and tangy tropical flavour that is deliciously creamy and amazingly versatile.
We grew up growing passionfruit on the farm and one of Mum’s favourite ways to use passionfruit was with stewed rhubarb, served with homemade custard. Omg, memories.
Our friend Cameron just loves passionfruit curd, so each time he visits passionfruit curd goes with some form of dessert. Today we are making melt in the mouth mini meringues to sandwich with fresh whipped cream and passionfruit curd for his visit tomorrow.
Making easy homemade passionfruit curd
It will take you all of 10 minutes to make this delicious curd.
- you simply throw everything into a small saucepan and whisk over low – medium heat
- whisk away until the mixture is just about to boil then remove the saucepan from the heat
- pour into a bowl and refrigerate for an hour or more as the passionfruit thickens as it cools
- that’s it. How easy was that!
Make a batch and freeze some for another day
Curds freeze like a dream, so whip up a batch of this recipe, use what you need and freeze the remainder for another day. Too easy!
Look for passionfruit with a wrinkled skin (but not overly wrinkled as they will have passed the peak of their freshness) as they are super ripe and the sugars have developed giving them a sweeter taste than smooth skinned passionfruit. The other factor is weight. Immature passionfruit will feel ‘light’ in the hand.
If your passionfruit is not quite ripe when you buy it, leave on the bench and allow it to ripen further for a few days.
Testing if your curd is ready
Dip a spoon into the curd and run your finger through the curd. It should stay as a clean ‘swipe’ and not run together. This is how to tell if your curd is ready, or not.
Freezing passionfruit pulp
You can freeze passionfruit whole or scoop out the pulp and freeze that. We like to freeze pulp in ice cube trays, then once frozen turn them out and pop into a ziplock bag in the freezer.
When they are in season they can be quite cheap at the height of the season (summer). If you’re freezing them whole pop them in a bag and remove as much air as possible, then defrost overnight in the refrigerator.
Watch How To Make Easy Homemade Passionfruit Curd
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Passionfruit curd uses
- perfect for pavlovas
- delicious with sliced bananas
- sandwich a sponge cake with fresh cream and passionfruit curd
- swirl through cheesecake mixture
- top homemade pikelets with curd and cream
- spread on toasted sourdough
- use it in your holiday trifle
- swirl it through a teacake
- sandwich meringue kisses with curd and cream
Check out some more winning curd recipes
click on the link for the recipe…..lemon curd and almond rolled pavlova
click on the link for the recipe…..edna’s lemon curd cake
click on the link for the recipe…..lemon curd sponge roulade
What’s your favourite way to use passionfruit curd? We would love to hear from you in the comments below when you make this super easy homemade passionfruit curd.
Easy homemade passionfruit curd is incredibly easy to make and very versatile. It keeps for up to 10 days refrigerated. Whip some up and watch it fly.
- chilled butter, cut into smallish cubes 130 g (4 1/2 ounces)
- caster sugar 3/4 cup
- fresh passionfruit pulp or strained (optional) 3/4 cup
- large egg yolks 4
- in a small heavy based saucepan combine the butter, sugar, passionfruit pulp and egg yolk
- whisk to combine over low to medium heat
- cook stirring, for 10 minutes or until the mixture thickens - (reduce your heat if mixture is about to come to a boil)
- transfer to a small bowl, cover and refrigerate for an hour or more
- passionfruit curd will thicken as it cools down
- serve and enjoy!
- you can make a half quantity of this recipe
- curd keeps for a week in the refrigerator, covered
Coo Coo’s first time in the water at Gardeners Falls, Maleny. Like a duck to water, he’s a natural!