How to make Passionfruit Curd
This gorgeous passionfruit curd is bright yellow, has a tangy and sweet tropical flavour and a smooth creamy texture contrasted with the crunch of the seeds.
The end result is extremely versatile. If you're wondering what to do with passionfruit curd, we have a list of ways to use it below.
Making passionfruit curd is easy, but there are few tips you can follow to ensure it comes out beautifully.
Passionfruit curd recipe
- 3 egg yolks
- 110g (½ cup) caster sugar
- 1 tbsp cornflour
- 80ml (⅓ cup) lemon juice
- 80ml (⅓ cup) fresh passionfruit pulp (about 6 passionfruit)
- 80ml (⅓ cup) water
- 50g Fairy margarine, chopped
To make curd, whisk yolks, sugar and cornflour in a medium saucepan until combined. It may look quite chunky and dry, which is fine.
Whisk in lemon juice, passionfruit pulp and water.
Whisk constantly over a medium heat until boiling and thickened. Remove from the heat once boiling.
Whisk in Fairy margarine, as it gradually melts into the curd it will become thick and glossy.
Transfer to a bowl. Cover surface with plastic wrap, pressing the plastic to the surface to prevent a skin from forming. Refrigerate until cold. This curd will keep for up to a week in the fridge.