This Passionfruit Curd recipe is one of my favourite recipes to whip up in about 15 minutes at the weekend when I have a bowl full of passion fruits lying around. Because you can make so many things with this passionfruit curd. Toppings, cake, ice cream and slices!

Passionfruit Butter


Discovering Passion fruit

I wrote about my first encounter with passion fruit a very long time ago on the blog. The first time I ever cooked with it, I made passion fruit ice cream. Talk about overachieving! But I quickly lost my ambition and reverted back to enjoying it the way I usually do - with a spoon. That is, if any passion fruit was left over. One slice of the fruit and a slight trickle of the juice is enough for Rivs to come sniffing around like a greyhound. And then his eyes go big, brown and vacuous. His puppy dog expression of immense longing is enough for me to hand over all the fruit like I was caught in the middle of a bank robbery. Before you start wondering, Rivs is my firstborn and he is not a canine.

Passionfruit Butter - Cook Republic


After three years of trying to sneakily scoop a spoonful or two while Rivs was out playing soccer, I decided to commit the ultimate blasphemy in his absence. Today when he left for school, I brought out the five big juicy passion fruits I had bought earlier this week and set out to make passion fruit butter. What a bad mum I am! But it was about time I got some ambition back in my belly and increased my passion fruit cooking repertoire to one more recipe.

This passionfruit curd was simple. A few tweaks and additions to a couple of internet recipes yielded a butter that was just to my liking - not very sweet, tangy with a hint of lemon. I hope you enjoy it too. 

Making Passionfruit Butter - Photo/Styling, Sneh Roy


Making Passionfruit Butter - Cook Republic


Passionfruit Butter - Sneh Roy, Photo


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Passionfruit Butter (Curd)

5 from 1 vote
this recipe makes 300ml passionfruit curd.
Print Recipe Rate / Comment
Author: Sneh
Course // Christmas, Dessert, Fruit
Cuisine // Australian, Gluten Free, Vegetarian
Total Time: 15 minutes
Servings: 6
Calories: 295kcal


  • 5 large passion fruits, pulp scooped in a bowl
  • 150 g butter
  • 100 g raw sugar
  • 1 tbsp lemon juice
  • 1/4 teaspoon salt
  • 5 eggs


  • Melt butter and sugar in a heavy bottomed (or enamel) saucepan on low heat. Add lemon juice, salt and passion fruit pulp. Mix well.
  • In a bowl, whisk all 5 eggs lightly.
  • Increase heat to medium-low and add the eggs to the passionfruit mixture, whisking with a whisk. Continue cooking for a couple of minutes, whisking continuously. Once smooth, stir with a wooden spoon while cooking. The butter is ready when the mixture becomes thick and coats the back of the spoon (pouring cream consistency/store bought pouring custard consistency). Remove from heat.
  • Fill in lidded jars and store in the fridge for upto two weeks.


Because egg sizes may differ, if you find the mixture is too runny (slides off your spoon very easily), whisk in another egg and also add a tablespoon of butter. This helps thicken the butter to lemon curd consistency.


Calories: 295kcal | Carbohydrates: 21g | Protein: 2g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 165mg | Potassium: 52mg | Fiber: 3g | Sugar: 17g | Vitamin A: 630IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 1mg
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

Why Butter and Not Curd?

See my recipe for Passionfruit Curd Cake to find out why I called it butter and not curd.


Passionfruit Margarita

Passionfruit Cordial

Passionfruit Ice Cream