Pregnancy Friendly Passionfruit Curd
Bright, floral, and intensely tropical, this passionfruit curd is the kind of thing you'll want to spoon onto everything — toast, yogurt, scones, or straight from the jar. The double-boiler method and constant whisking are what make this recipe genuinely pregnancy-friendly: the curd is cooked to 170°F, well above the temperature needed to make eggs safe to eat, so there's no guesswork about whether it's done. That careful temperature control is the real hero here, giving you all the richness of a classic curd without any of the concern that comes with undercooked eggs. Fresh passionfruit pulp brings a punchy, sun-drenched flavor that store-bought versions simply can't match, and the butter whisked in at the end makes it impossibly silky and smooth. The fine-mesh straining step keeps the texture luxuriously clean, though leaving the seeds in is a perfectly valid choice if you love a little bite. It sets up beautifully in the fridge and keeps well, making it an easy treat to prep ahead and enjoy all week long.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 large egg yolks
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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