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passion fruit curd in a jar with fresh passion fruits

Passion Fruit Curd

Course Dessert, dips, pastries
Cuisine American
Keyword curd, dessert, dips, passion furit, puddings
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 30 minutes
Servings 8 people
Author Giselle Raymond, Culinary Curator


  • 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


  1. 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.


Recipe Notes

Makes almost 2 cups