Mustard Free Passionfruit Curd
Tangy, silky, and bursting with tropical flavor, 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, giving you a luxuriously smooth texture that store-bought curds rarely match. Fresh passionfruit pulp brings a bright, floral tartness that gets beautifully balanced by butter and sugar — the result is rich without being heavy. Because the ingredient list is so clean and straightforward, there's no need to scrutinize labels or worry about hidden condiment-based additives sneaking in. Whisking constantly and keeping the heat gentle are the two real secrets here; patience pays off in a curd that coats a spoon like velvet. Strain it for a glossy, seed-free finish or leave the seeds in for a little extra texture — either way, it sets into something truly special after a short rest in the fridge. Spoon it over yogurt, layer it into a tart shell, or just eat it straight from the jar with a spoon — 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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