Pork 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 hit of whole eggs and egg yolks gives it an incredibly rich, velvety texture, while the fresh pulp delivers that signature floral tartness that makes passionfruit so irresistible. Butter is whisked in gradually off the heat, which is the secret to that glossy, spoonable consistency that sets up beautifully in the fridge. The double-boiler method keeps the heat gentle and controlled so you get a perfectly smooth curd every time — no scrambled eggs, no shortcuts needed. Every ingredient here is straightforward and naturally free from pork or pork-derived additives, so there's nothing to second-guess on the label. Strain it for a silky finish or leave the seeds in for a little rustic texture — either way, it's stunning spooned over yogurt, layered into a tart, or simply eaten off the spoon.

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