Passion Fruit Curd is just one variation of this adaptable recipe. Fruit curds can be made with citrus fruit, mango, passion fruit, pineapple, and others. Curds are easy to make and so versatile in the kitchen.

My custom cake business, Cake Art Studio, had a fairly large menu of cake flavors. One of the most popular was the Luscious Lemon Cake and that cake is now one of the most popular recipes on Baking Sense.

The base for that wonderful cake is a really great lemon curd recipe. If you’ve got extra egg yolks, you can make this Yolks Only Lemon Curd. 

Citrus juices make wonderful curd and lemon curd is a pastry kitchen staple, but passion fruit curd is one of my favorites. I just adore the floral tropical flavor.

Passion Fruit Curd is the perfect filling for Coconut Cake and Coconut Macaroons.

It’s a bit of work to get the juice from fresh passion fruit, and passion fruit  can be a little expensive. But if you’re looking to make a tart or cake with an unusual flavor, I think it’s well worth the effort.

Scroll through the step by step photos to see how to make Passion Fruit Curd (and other fruit curds):

Start with fresh passion fruit

Puree the juice to separate the pulp from the seeds.

Strain the passion fruit juice through a fine mesh strainer to remove the seeds. If needed, add water to make a 1/2 cup of juice.

Tips for making Passion Fruit Curd and other types of Fruit Curd:

• Always combine the sugar with the eggs before adding the fruit juice. If you add the juice to eggs without the sugar, the acidic juice will “cook” the eggs.
• The gelatin is optional. Instructions for blooming gelatin can be found here.
• If you’re using the curd for a spread or sauce you don’t need the gelatin.
• Use the gelatin when you don’t want the curd to be oozy, like in a cake or tart that will be sliced.
• It’s not necessary to cook the curd on a double boiler.
• You can cook the curd directly on the stove as long as you keep the heat on medium-low and stir constantly to avoid burning.
• When the curd is ready it should coat the spatula or spoon.
• The curd will keep for a couple of weeks in the refrigerator and can be frozen for several months.

The recipe can be adapted to make other fruit curds. See the notes section of the recipe card for an all purpose fruit curd recipe.

For inspiration, here are some of my favorite recipes that use all sorts of fruit curds: Lime Layered Cheesecake, Lemon Filled Shortbread, Pink Grapefruit Meringue Tart, Pina Colada Pie.

Finally, Passion Fruit Curd, and all other fruit curds, make a great topping for Vanilla Ice Cream.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

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Passion Fruit Curd & Other Fruit Curds

Yield: 3 cups

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Fruit curds can be made with passion fruit, mango, citrus, and just about any fruit. Easy to make and so versatile in the kitchen.

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Ingredients

• 1 1/2 teaspoons gelatin powder (optional)
• 1 1/4 cups ( 10oz, 280g) granulated sugar
• 3 eggs
• 6-8 passion fruits
• juice from 1/2 lime
• Pinch of salt
• 6 tablespoons (3 oz, 84g) unsalted butter, cut into 1" chunks

Instructions

1. If you are using the gelatin, bloom in 2 tablespoons cold water in a medium size bowl. Set aside.
2. Slice the passion fruits in half. Scoop the pulp out of the shell and put into a blender or food processor. Process the pulp to separate the pulp and seeds. Strain the pulp in a fine mesh strainer. If a lot of pulp is still stuck to the seeds, process them again with a little bit of water. Strain again. You should have about a 1/2 cup of juice. Add water if needed to get to a 1/2 cup.
3. Thoroughly whisk together the sugar and eggs in a medium saucepan. Add the passion fruit juice, lime juice and salt.
4. Place the butter on top of the bloomed gelatin. Put a fine mesh sieve over the bowl and keep it near the stove.
5. Heat the egg/juice mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear.
6. Cook until the curd will coat the back of a wooden spoon and is just beginning to boil. Don't allow it to come to a full boil, just 1 or 2 bubbles and you're ready.
7. Immediately remove from the heat and pour through the sieve over the butter and (optional) gelatin.
8. Stir until the butter and gelatin are melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool a bit before putting in the refrigerator.
9. Refrigerate until completely cooled. If using gelatin, allow it to sit 8 hours or overnight to gel.

Fruit Curd Variations:

1. 1/2 cup juice from mango, guava, pineapple, etc.
2. Adjust sugar to taste for the type of juice used. You can always use the juice from 1/2 a lime or lemon to spark the flavor. I like to use lime with mango and lemon with guava.

Notes

This same recipe can be made with any fruit juice. The amount of sugar can be adjusted according to how sweet the fruit is.

Recommended Products

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• 
  Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
• 
  Rubbermaid Spoon-Shaped Spatula
• Microplane Classic Zester/Grater

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