Passion Fruit Curd

  • Yield: Makes 3 1/2 cups


  • 16 large egg yolks
  • 1 cup passion fruit juice
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 2 1/2 sticks (20 tablespoons) unsalted butter, cold, cut into pieces


  1. Combine yolks, passion fruit juice, and sugar in a large heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the side of pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.

  2. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour and up to 1 day.


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