Passionfruit curd is one of the best ways to capture the fruit’s intense tropical flavor. Bright, tangy, and luxuriously smooth, it has the same rich texture as lemon curd but with a more floral, exotic character.
For this recipe, the passionfruit pulp is strained before cooking to remove the seeds, creating a silky curd that is especially good for spreading on scones or toast, spooning over yogurt, or using as a filling for tarts, cakes, and other desserts. A little goes a long way—the flavor is wonderfully concentrated.
INGREDIENTS:
3/4 cup strained passionfruit pulp
2 large eggs
2 large egg yolks
1/2 cup superfine sugar
1/4 cup (1/2 stick) unsalted butter, cold and cut into cubes
METHOD:
If using fresh passionfruit, scoop the pulp and seeds into a fine-mesh sieve set over a bowl. Press the pulp through the sieve with the back of a spoon or small spatula, extracting as much juice and pulp as possible. Discard the seeds. Measure 3/4 cup strained pulp.
Combine the strained passionfruit pulp, eggs, egg yolks, and sugar in a medium saucepan. Whisk until smooth and well combined.
Cook over low to medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 170–175°F.
Remove from the heat and strain the curd through a fine-mesh sieve into a bowl containing the cold butter.
Whisk until the butter is completely melted and the curd is smooth and glossy.
Transfer to a clean container and press parchment paper or plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until thoroughly chilled and set, at least 3–4 hours.
