Carrageenan Free Passionfruit Curd

Tangy, floral, and impossibly silky, passionfruit curd is one of those fridge staples that makes everything it touches taste more special. The double hit of whole eggs and egg yolks gives it a rich, custard-like body, while the butter whisked in at the end creates that glossy, spoonable texture you want spread over scones, swirled into yogurt, or layered into a tart shell. Store-bought curds and fruit spreads often sneak in stabilizers and thickeners that can be a real problem for anyone avoiding certain additives — this version is built entirely from fruit, sugar, eggs, butter, and salt, so you know exactly what you're eating. The double-boiler method keeps the heat gentle and controlled, which is the key to a smooth, lump-free result without any scrambled egg drama. Straining the finished curd through a fine-mesh sieve gives you a perfectly clean, velvety consistency, though leaving the seeds in is a totally valid choice if you like a little texture. It sets up beautifully in the fridge and keeps well, making it just as practical as it is delicious.

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