This 5 ingredients Passion Fruit Curd is so light, bright and fresh - it's like sunshine in a jar! Serve it with scones, over pancakes or waffles, use as a cake filling, topping or as a delicious fruity topping for ice cream or yogurt.
150gr (5,5 oz)Passion Fruit Pulpfresh or frozen - see note 1
30ml (2 tablespoons)Lemon Juice
4Egg Yolksmedium size, at room temperature
50gr (1/4 cup)Caster Sugar
75gr (5 tablespoons)Unsalted Butter
Place the Passion Fruit Pulp and Lemon Juice in a small heavy bottom saucepan (See note 2). Turn on medium low heat and bring to a simmer.
While it is heating up, whisk together the Egg Yolks and Sugar in a separate heat-proof bowl.
Pour the warm mixture over the Eggs/Sugar and stir well to combine, then pour it all back in the saucepan and turn on low heat (see note 3).
Cook on a very low heat for 2 to 3 minutes to allow for the sugar to melt, then slowly add the butter, a little bit at the time. Stir well until all the butter has melted and been incorporated before adding more.
Continue to cook while continuously stirring for about 10 minutes (more or less depending on the heat and size of saucepan) - or until the curd has thickened (see note 4 for tips on checking if the curd is done).
Transfer into a clean bowl and cover with plastic wrap touching the surface of the curd to avoid the creation of a skin. Place in the fridge to chill and set for at least 2 hours. Keep in the bowl or transfer in a jar.
You can use both fresh and frozen passion fruit pulp (thawed) for this recipe. This contains both the seeds, liquid and flesh of the passion fruit. If you want to use canned passion fruit, you want to use one that does not contain added sugar - or the least possible (adjust the sugar quantity if required). If using passion fruit canned with syrup, you will need to drain the syrup to remove most of the liquid and heavily reduce the amount of sugar in the recipe.
Don't use aluminium saucepan that could react to the acidity of the fruit and create a metallic taste - try to use for a stainless steel or glazed cast iron saucepan.
I am making this passion fruit curd recipe directly in the saucepan with a method called "direct heat", instead of in a bowl over a doubler-boiler with a method called "indirect heat". Both methods will work (see FAQs section above for more info on the two methods).
There are two methods to check if a curd is properly cooked: - Check the temperature with a kitchen thermometer - it should reach 82'c / 180'f to be properly cooked. - Dip the back of a spoon or spatula in the curd, draw a line with a finger (be careful, it will be hot) and tip it down. If the curd looks liquid and runs over the clear line, it's not ready. If the curd looks thick and the line stays clear, it's ready.