Easy Homemade Passion Fruit Curd Recipe

A silky, tangy-sweet curd made with passion fruit concentrate and rich egg yolks — perfect for spreading, filling, or spooning straight from the jar.

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Course: Desserts

Cuisine: Latin

Keyword: passion fruit curd, passion fruit recipes

Prep Time: 5

Cook Time: 10

Cooling Time: 10

Total Time: 25

Servings: (2 tablespoons each)

Calories: 100kcal

Author: Juyali (ju-ja-lee)

Combine the base ingredients: In a medium saucepan, whisk together the 1/4 cup passion fruit concentrate, 1/2 cup water, 1/4 cup granulated white sugar, and 6 large egg yolks until well blended. Place the saucepan over low heat.
0.25 cup Passion Fruit Concentrate, 0.5 cup Water , 0.25 cup Granulated White Sugar, 6 Large Egg Yolks
Cook and thicken: Whisk constantly (don't stop, or the eggs may scramble) until the mixture thickens enough to coat the back of a wooden spoon. This usually takes about 10 minutes.
Over low heat — patience is key here.
Add the butter: Remove the saucepan from the heat and whisk in the 2 tablespoons unsalted butter until fully melted and the curd is smooth and glossy.
2 tablespoon Unsalted Butter
Strain the curd: Pour the curd through a fine-mesh strainer set over a bowl. Press it through with a rubber spatula to remove any bits of cooked egg and ensure a silky-smooth texture.
Cool completely: Transfer the strained curd to a clean jar or container. Let it cool completely at room temperature, then cover and refrigerate until ready to use. The curd will continue to thicken as it chills.
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Nutrition

Tips for using your passion fruit curd:

Try it on this Indulgent Coconut and Passion Fruit Curd Layer Cake
Spread it on toast, scones, or English muffins for a breakfast upgrade.
Use it as a filling for tarts, cakes, or cupcakes — it pairs especially well with coconut or vanilla.
Swirl it into yogurt, oatmeal, or whipped cream for an easy flavor boost.
Layer it between cake rounds as a filling, or use it to top cheesecake.
Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months (thaw in the fridge overnight before using).
Passion Fruit: I love this brand of Passion Fruit Concentrate. But fresh Passion fruit pulp or puree works too, no adjustments needed. You can also use passion fruit juice, but since it's thinner than concentrate, you'll want to reduce it first: simmer it gently until it's cooked down by about half — roughly 15-20 minutes for 2 cups of juice, depending on your pan. You're looking for it to coat the back of a spoon, similar to the consistency of thawed concentrate.