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
Ingredients
- 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
Method
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.
Get the recipe and save it to your myfoodbook cookbooks here: Passionfruit Curd
Watch how to make passionfruit curd and use it to top a cake
Get the full cake recipe here: Vanilla Layer Cake with Passionfruit Curd
What to do with passionfruit curd
If you’re looking for other ways to use your passionfruit curd other than topping a cake, you can try these ideas:
- Stir into a fruit salad as a tangy-sweet dressing
- Swirl into yoghurt with banana and granola for an easy breakfast
- Pour into tartlet shells and top with fruits or toasted meringue
- Spread on scones with dolloping cream
- Spoon on top of vanilla ice cream
- Pour over pavlova with fresh cream and more fresh passionfruit
- Spread on thick-cut raisin toast
- Use it as a pancake topping with mascarpone and berries
- Fill eclairs or choux pastries
- Use to fill thumbprint cookies
- Make a tropical trifle with custard and toasted coconut flakes
- Sandwich in melting moments with orange cream
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*DISCLAIMER: Fairy is a contributing recipe partner at myfoodbook.com.au. This article features content sourced from Fairy and our own opinions. For more information visit the Fairy website.
