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Passion fruit Curd

Passion fruit Curd

An easy recipe for a delicious Passion fruit Curd
Course Dessert
Cuisine Australian


  • 125 gms – ½ cup chilled butter chopped
  • 155 gms – ¾ cup caster sugar I used 125 gms – ½ cup, as the tinned passion fruit was a bit sweet already
  • 180 ml – ¾ cup fresh passion fruit pulp I used 170 ml – 2 tsp less of tinned passion fruit pulp + half a fresh passion fruit
  • 4 egg yolks


  1. Put the butter, passion fruit, sugar and egg yolks in a pot and place it over low heat. Cook, stirring, for 10-15 minutes or until the mixture thickens (or, if you have a thermometer, until it reaches 75°C-170°F).
  2. Transfer it to a sterilised jar and place it in the fridge for at least 1 hour to cool down.

Recipe Notes

This curd will keep in the fridge for up to 10 days and I have also successfully frozen it.