A tangy, creamy and sweet passion fruit curd that's the perfect tropical filling for cakes, cupcakes, pancakes, macarons or even just smeared on a piece of toast.
Course Dessert
Cuisine French, International
Keyword Dessert, Sauce
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 22 minutesminutes
Servings 2.5cups
Calories 743kcal
Author Cristina
Ingredients
.75cuppassionfruit juice
.25cuplemon juice
6whole eggs
1cupsugar
6tablespoonssalted butter
Instructions
Extract the juice from the passion fruit by pressing it over a mesh sieve.
Add the juice, 6 whole eggs, 1 cup of sugar, and 6 tablespoon of salted butter to a pot.
In another larger pot, add enough water to cover the bottom of the pot by 2-3 finger lengths. Place the smaller pot with the ingredients over the larger pot and put them on the stove over low heat.
Stir continuously for about 5 minutes until the curd starts to foam. Once the foam disappears, the curd will begin to thicken.
Cook for another 5-7 minutes until the mixture is thicken enough to glob up on a wooden spoon.
Remove from heat and set aside to cool.
For an extra smooth curd, strain through a mesh sieve while it's still warm.
Once it's cool, use right away or store in an airtight jar for 1-2 weeks.
Notes
This recipe makes about 2.5 cups of curd or enough to fill one 8 inch / 20 cm springform pan about 1.5 inches / 4 cm deep.