Cashew Free Passionfruit Curd
Tangy, silky, and bursting with tropical flavor, this passionfruit curd is the kind of thing you'll want to spoon onto absolutely everything. The double hit of whole eggs and egg yolks gives it an incredibly rich, custard-like body, while the butter whisked in at the end makes it glossy and luxuriously smooth. Cooking it low and slow over a double boiler is the secret to getting that perfect, spoonable consistency without scrambling the eggs — patience here is genuinely rewarded. The whole recipe comes together with just six clean, straightforward ingredients, so there's no hunting for specialty items or worrying about hidden nut-based additives sneaking in. Once it's strained and chilled, you've got a vibrant, jewel-toned curd that's stunning on toast, swirled into yogurt, layered in a tart, or eaten directly off the spoon with zero regrets.
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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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