Passion Fruit Curd is the tastiest thing you never knew you needed in your life. I remember the first time I tasted Passion Fruit. WOW! The taste was so unique, sweet yet tart, and had a slight floral note to it too. Sooooo good. I wanted to put it in and on everything. I had to make a Passion Fruit Curd to drizzle on my Pina Colada Cake. It was the perfect flavor to accent the other tropical flavors of coconut, pineapple and rum.
Believe when I tell you that you may just want to eat it with a spoon straight from the jar. Think of it as pudding, a sauce, and even a dipping sauce for cookies or cubes of cake. Any where you may have used a Lemon Curd, like this Lemon Curd Crumb Coffee Cake, you can substitute Passion Fruit Curd. Imagine a Passion Fruit Meringue Pie!! OMG! I think I will be making that very soon.
Making Passion Fruit Curd is the same as making Lemon Curd. You will need egg yolks, sugar, fruit juice, and butter.
Here are all the ways you can use Passion Fruit curd
- Use as a filling in layer cakes
- Use as a drizzle on top of cakes
- Pipe it inside a danish or pastry
- Use it as a filling for Linzer cookies instead of jam
- Drizzle over ice cream
- Swirl it in an ice cream, sherbet or gelato
- Dip cookies or cubes of pound cake in it for a dessert plate or table
- Use as a filling in tarts and pies
- Use as layers in a trifle ( like a Southern Banana Pudding or one with other tropical flavors)
- Drizzle over Pancakes and Waffles
Classic Lemon Curd and recipes you can substitute Passion Fruit Curd in
Other recipes you will enjoy
Passion Fruit Curd
- 8 large egg yolks
- 1/2 cup passion fruit juice can use from frozen
- 1 cup sugar
- 1/8 tsp salt
- 1 1/4 cups cold butter cut into small cubes 10 tbps
Combine yolks, passion fruit juice, and sugar in a heavy-bottom saucepan then whisk to combine.
Cook over medium-high heat, stirring constantly with a wooden spoon. Make sure to scrape the sides of the pan until the mixture is thick enough to coat the back of a spoon about 8 to 10 minutes. Using a thermometer, when the mixture gets to 160 degrees remove the saucepan from heat.
Add the salt and butter, one piece at a time, stirring until smooth. Strain the curd 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 to several hours.
Makes almost 2 cups