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Passion Fruit Curd

20 February 2017

Passion Fruit Curd

A zesty alternative to lemon curd, delicious on crumpets, bagels, and toast, or use for filling in a Victoria sponge cake or pavlova dessert.


  • 175g Butter
  • 100g Castor Sugar
  • 1 tsp Vanilla Essence
  • Zest and juice of 1 lime
  • 10 Passion Fruit
  • 3 egg yolks
  • 2 eggs



1. Half and scoop out the flesh of the passion fruit sieve out the pips, place to one side on a bowl. Then add the zest and juice of the lime.

2. Beat the 2 whole eggs and 3 egg yolks with the castor sugar.

3. Melt the butter in a heavy based sauce pan add the egg and sugar mixture, the passion fruit juice and lime juice, whisk continuously until thickened.

4. Pour into a jar or bowl, once cool cover with Clingfilm and store in the fridge for up to two weeks.

5. Enjoy.