New This Month

Passion-Fruit Curd for Icebox Cake

This curd goes with our Passion Fruit Icebox Cake.

  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Living, February 1997


  • 2 cups sugar
  • 1 cup unsweetened passion-fruit puree
  • 12 large egg yolks
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces


  1. Combine sugar, puree, and yolks in a large mixing bowl, and whisk together.

  2. Set bowl over pan of simmering water; whisk until thick enough to coat back of spoon, 15 minutes. Cook about 5 minutes.

  3. Remove bowl from heat; stir in butter, piece by piece, until melted. Cool, cover with plastic, and refrigerate until needed.

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