Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowls
- Fine mesh sieve or chinois
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Sterilized jars for storage
Ingredients
- 150 ml (⅔ cup) passion fruit pulp (fresh or thawed from frozen; about 6–8 fruits)
- 120 g (½ cup) granulated sugar
- 3 large eggs
- 1 large egg yolk
- 100 g (7 tablespoons) unsalted butter, cubed, at room temperature
- 1 teaspoon lemon juice (optional, to brighten flavor)
Step 1: Prepare the Passion Fruit
- If using fresh passion fruits:
- Cut them in half and scoop out the pulp (including seeds).
- For a smoother curd, pass the pulp through a fine sieve to remove seeds, pressing with a spatula to extract as much juice as possible.
- Measure 150 ml of pulp.
This ensures a smooth curd, but some seeds can be left in if a rustic texture is desired.
Step 2: Combine Eggs and Sugar
- In a medium mixing bowl, whisk together:
- 3 whole eggs
- 1 egg yolk
- 120 g sugar
- Whisk until well combined and slightly pale.
This step ensures sugar is dissolved and eggs are evenly mixed.
Step 3: Cook the Curd Base
- Pour the passion fruit pulp into a medium saucepan.
- Heat gently over low to medium heat until warm but not boiling.
- Slowly whisk the warm pulp into the egg-sugar mixture in a thin stream, tempering the eggs.
Tempering prevents the eggs from curdling when added to heat.
Step 4: Cook Until Thickened
- Pour the mixture back into the saucepan.
- Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula.
- Cook until the curd thickens and coats the back of the spoon. This usually takes 8–12 minutes.
Tip: Do not boil. Boiling can curdle the eggs and create a grainy texture.
- Stir in lemon juice, if using, for extra brightness.
Step 5: Strain and Add Butter
- Remove the curd from heat.
- Strain through a fine sieve into a clean bowl to remove any cooked egg bits or seeds.
- While still warm, add the cubed butter gradually, whisking continuously until smooth and glossy.
This step creates the silky, luxurious texture of the butter curd.
Step 6: Cool and Store
- Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Let it cool to room temperature.
- Transfer to sterilized jars and refrigerate.
Storage: Keeps in the fridge for up to 2 weeks. Can be frozen for up to 3 months.
Serving Suggestions
- Spread on toast, scones, or pancakes
- Fill tarts, pies, or mini tartlets
- Layer in cakes, cupcakes, or trifles
- Dollop over yogurt or ice cream for a tropical twist
