Fructose Free Passionfruit Curd
Tangy, silky, and intensely tropical, this passionfruit curd is the kind of thing you'll want to spread on absolutely everything. The double-boiler method keeps the eggs from scrambling and builds that luscious, spoonable texture slowly and gently — patience here is genuinely rewarded. Because fructose can hide in so many packaged spreads, jams, and fruit-flavored condiments, making your own curd from scratch puts you fully in control of every ingredient. Fresh passionfruit pulp delivers the flavor without any added syrups or high-fructose sweeteners, and the granulated sugar keeps things straightforward and gut-friendly for those watching their fructose load. Butter and eggs round out the richness, making this feel indulgent rather than like a compromise. Strain it smooth or leave the seeds in for a little crunch — either way, it sets into a glossy, vibrant curd that tastes like sunshine in a jar.
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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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