• 36 Ratings

This recipe for passion fruit curd comes from the "Martha Stewart Baking Handbook."

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Reviews

36 Ratings
  • 5 star values: 17
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1