This recipe for passion fruit curd makes about 2 cups. You will need to use passionfruit purée or pulp, which is often sold frozen in grocery stores.
Passion fruit curd
- ½ cup passion fruit purée 125 mL
- ¼ cup fresh lemon juice 63 mL
- 200 grams granulated sugar 1 cup, divided
- 8 large egg yolk(s)
- 150 grams unsalted butter ⅔ cup, cubed
- In a medium saucepan, combine the passion fruit purée, the lemon juice, and half the sugar.
- In a large bowl, whisk together the egg yolks with the rest of the sugar until the mixture has lightened in colour. Set aside by the stove.
- Have the cubes of butter ready by the stove (away from heat) and also, place a fine mesh strainer over a large bowl nearby. Have a couple heatproof spatulas at the ready.
- Heat the juice mixture on medium–high until it comes to a boil almost. Pour the juice over the lightened yolks and whisk like mad to temper the eggs. When the egg-juice mixture is well mixed, transfer it back to a saucepan.
- Heat the curd on medium–high until it comes to a boil, whisking constantly. When the mixture comes to a boil, set a time for 1.5 minutes and boil the mixture while whisking non-stop. Move the saucepan around over the burner to avoid scorching if your burner/pan have hot spots. At this point, the curd should be thick. Take the pan off the heat, and begin whisking in the butter, a little at a time. When the butter has disappeared and the curd is well mixed, pour it into the strainer set over a bowl. Use a spatula to get every last drop of curd out of the pan. Press the mixture through the sieve.
- Cover with plastic wrap pressed onto the entire surface of the curd, then close the bowl with another piece of plastic wrap pulled across the top. Chill overnight.