Spice Free Passionfruit Curd
Bright, tangy, and impossibly silky, this passionfruit curd is the kind of thing you'll want to spoon straight from the jar. The double-boiler method keeps the eggs cooking gently and evenly, giving you that luscious, custard-like texture without any scrambling or curdling. With nothing but fresh fruit pulp, sugar, eggs, butter, and a pinch of salt, the ingredient list is beautifully short — and completely free of any herbs, spices, or flavor additives that can sneak into store-bought curds and spreads. That makes it a genuinely safe and satisfying option for anyone navigating sensitivity to seasonings or aromatic ingredients. The whisking is a little meditative, but the payoff — a glossy, golden curd that sets into something almost jewel-like — is absolutely worth it. Spread it on toast, swirl it into yogurt, or use it as a filling for tarts and cakes; it plays well with just about everything. Once you taste how vibrant fresh passionfruit makes this, the jarred alternatives won't stand a chance.
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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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