Xanthan Gum Free Passionfruit Curd
Tangy, floral, and impossibly silky, passionfruit curd is one of those fridge staples that makes everything it touches taste more special. The good news for anyone avoiding thickeners and stabilizers is that this curd gets its gorgeous, spoonable texture entirely from eggs, egg yolks, and butter — no additives needed whatsoever. The double-boiler method is the real secret here: gentle, indirect heat lets the eggs thicken the curd slowly and evenly without scrambling, giving you that clean, custardy consistency every time. Whisking in cold butter cubes at the end adds richness and a glossy finish that no gum or starch could replicate. You can strain out the seeds for a smooth, elegant result or leave them in for a little rustic texture — either way, the flavor is bright and intensely tropical. Spread it on toast, swirl it into yogurt, dollop it onto pavlova, or eat it straight from the jar with a spoon. Once you have a batch in the fridge, you'll find yourself reaching for it constantly.
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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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