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Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp. Spread it on buttered toast or put it toward a baking recipe like cake.
👥 3 Servings⏱️ Prep & Cook: 30 min👤 Kathryn Pauline📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●food processor
- ●whisk
📝 Preparation Steps
1
Place 1½ cups (350 g) passion fruit pulp, 6 large eggs, 1 cup plus 2 Tbsp. (225 g) sugar, and 1⁄4 tsp. salt in a food processor fitted with the blade attachment. Pulse several times, stopping once it’s completely combined. Place the mixture in a small saucepan and set over medium low heat. Whisk constantly until it thickens significantly. Gradually lower the heat and be careful not to let it overheat. It will start to thicken at around 140° and fully thicken at around 167°, which takes 10–⏱️ 15 minutes at medium-low. Don’t go over 180°. Once the curd reaches the target temperature and consistency, remove from the heat and immediately add 6 Tbsp. (85 g) cold unsalted butter, cut into 4 pieces, whisking constantly until it disappears completely. Do Ahead: Passion fruit curd will keep in the fridge for about 7 days, but it’s best stored in the freezer for up to 3 months.
½ cups (350 g) passion fruit pulp1large eggs6⁄4 tsp. salt1. (85 g) cold unsalted butter, cut into 4 pieces6 Tbsp
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