Passionfruit Curd


  • 10 passionfruit
  • 2 large eggs
  • 2 large egg yolks
  • ¾ cups granulated sugar
  • 1 stick unsalted butter


  1. Cut the passionfruit in half and scrape the seeded pulp into a food processor. Pulse to loosen the seeds from the pulp and strain into a bowl, reserving the juice.
  2. In a bowl, whisk the eggs, egg yolks, and sugar together.
  3. In a small heavy based non-reactive pan, melt the butter over low heat. When melted, add the sugar-egg and passionfruit juice and continue to cook, while stirring until it has thickened, around 3-5 minutes. You will know it done when it coat the back of a spoon.
  4. Strain the mixture to remove any cooked egg bits and allow to cool.

Caitlin's Notes:

When passionfruit is smooth it is more tart and acidic, when it is wrinkly it is sweeter. Rincon Tropics is one of my favorite places to source passionfruits.

Passionfruit curd is delicious with olive oil cake, meringues, spooned over yogurt and granola, or on its own.