Barley Free Passionfruit Curd
Tangy, silky, and impossibly vibrant, this passionfruit curd is the kind of thing you'll want to spread on absolutely everything. The double-boiler method keeps the eggs cooking gently and evenly, giving you that luxuriously smooth texture without any scrambled bits ruining the party. Fresh passionfruit pulp brings a floral, tropical punch that's far more interesting than anything you'd find in a jar at the store, and the butter whisked in at the end makes it rich and glossy in the best possible way. Every single ingredient here is naturally free from grain-based additives, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. You can strain it for a perfectly sleek finish or leave the seeds in for a little rustic texture, depending on your mood. Spoon it over yogurt, swirl it into whipped cream, or just eat it off a spoon — honestly, no judgment.
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Learn more →Ingredients
8 servings
- ½ cup fresh passionfruit pulp (from about 6–8 passionfruits)
- ¾ cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 6 tbsp unsalted butter, cut into ½-inch cubes
- ¼ tsp fine sea salt
Instructions
- 1
Fill a medium saucepan with about 2 inches of water and bring to a gentle simmer over medium heat. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
- 2
Add the passionfruit pulp, sugar, eggs, egg yolks, and salt to the bowl. Whisk until the sugar is dissolved and the mixture is smooth and uniform in color, about 1 minute.
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