There are a few flavors that I can never resist. Bitter almond. Black cherry. Basil. Passion fruit. Because I order them again and again, there are now dozens of memories wrapped up in each bite, and the minute the thought of them pops up, there is little I can do about it until I'm able to taste it again.
Though it seems like the sort of thing that would be complicated, making curd is actually no more difficult than making a batch of stovetop pudding or any other kind of custard. A few ingredients into a pan then a few minutes of whisking, and that's basically it.
easy angel food cake or coconut macaroons!).
My most important requirement for any kind of curd is that it not taste "eggy." Nothing turns me off from a citrus or other fruit curd than taking a bite and tasting a strong hint of egg. Ugh. Terrible.
This homemade passion fruit curd is beautifully tart and silky without any trace of egg flavor. If you've run away from curds before because of this issue, I urge you to give this one a try. I think you'll be a convert!
It's also fantastic for trifle or parfait style desserts, and can be eaten alongside fresh berries. If you make it, I'd love to hear what your favorite way of eating it is!
Loved this recipe? Here are three other passion fruit recipes you might like:
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Thanks so much for reading!
Homemade Passion Fruit Curd Recipe
Yields about 2 1/2 cups of curd
1 cup frozen and thawed passion fruit puree (such as Goya)
9 large egg yolks (preferably pastured eggs)
1 1/4 cups granulated white sugar
1 cup (1/2 pound) unsalted butter, room temperature & cut into 1" pieces
1/2 teaspoon kosher salt
Whisk together passion fruit puree, egg yolks, and sugar in a medium sized heavy-bottom saucepan. Place over medium high heat and cook, whisking continuously until the mixture thickens (about 8 minutes). To test the thickness, dip a spoon in the mixture and run your finger through it. If it coats the spoon and leaves a line when you run your finger, it’s ready.
Turn off heat (but leave on burner) and whisk in the salt and the butter, one piece at a time until melted and completely incorporated into the curd. Remove from stove and pour through a fine metal sieve into a bowl (discard any solids that get caught in the sieve).
Press a piece of plastic wrap against surface of the curd to prevent skin as it cools, and chill in refrigerator at least one hour or until completely cold. Transfer to a glass jar or container with air-tight lid, and store in refrigerator. (Will keep at least 1 week.)