Seeds Free Passionfruit Curd
Passionfruit curd is one of those silky, sunshine-bright spreads that tastes like it came from a fancy patisserie, but it's genuinely straightforward to make at home. The tropical tang of fresh passionfruit pulp is balanced by butter, sugar, and eggs into something rich, glossy, and deeply satisfying. For anyone avoiding seeds, the recipe thoughtfully includes a straining step — pouring the finished curd through a fine-mesh strainer catches the passionfruit seeds so you're left with a perfectly smooth, seed-free result. The double-boiler method keeps the heat gentle and controlled, which means the eggs cook into a luscious custard rather than scrambling, and the butter goes in gradually at the end for that extra velvety finish. Spread it on toast, swirl it into yogurt, or spoon it over a pavlova — this curd is endlessly versatile. It sets up beautifully in the fridge and keeps well, so a single batch goes a long way.
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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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