Passion Fruit Curd
This delightful passion fruit curd is a tropical twist on the classic lemon curd. It is bursting with the sweet and tangy flavor of fresh passion fruits, making it a perfect spread for breakfast or a tasty dessert topping. With its vibrant color and velvety texture, this homemade curd is sure to brighten up your day.
— Constant Cookbook
Ingredients
- 200g/7oz passion fruit pulp, about 6-8 ripe passion fruits
- 3 large eggs
- 140g butter , diced
- 250g golden caster sugar
- 2 tbsp cornflour
Instructions
- Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.
- Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
- Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).
Prep Time
PT15M
Yield
MAKES 2-3 jars
Nutrition
- Calories: 51 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 5 grams sugar
- Protein Content: 1 grams protein
- Sodium Content: 0.1 milligram of sodium
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