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!
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.
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.
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Passionfruit Butter (Curd)
- 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.
Why Butter and Not Curd?
See my recipe for Passionfruit Curd Cake to find out why I called it butter and not curd.