Delectable passionfruit curd
Dare I say it, passionfruit curd is honestly my most favourite curd of all time. It's sweet, tangy and utterly scrumptious - it’s perfect as a cake filling or served alongside your favourite sweet dessert (my mind jumps immediately to pancakes and warm scones). So today I’m excited to share my go-to recipe, which according to my family & friends, strikes the perfect balance of sweetness and tang.
I always say that decorating cakes is for my inner creative, but baking is for my soul. I'm hoping that when you whip up this recipe in your kitchen, you'll feel that same soulful satisfaction (especially when you taste test that end result). Scroll down for your short and sweet recipe, and let’s get baking!
This curd strikes the perfect balance of sweetness and tang…”
LET’S GET COOKING
Creating curd is actually incredibly simple and achievable, even if you don’t think you’re much of a baker. Let me take you through the five ingredients we’ll be using in our recipe today.
Eggs - Eggs are used to thicken your curd. As a personal preference, I use a combination of whole eggs and egg yolks to achieve my favourite consistency.
Unsalted Butter - Don’t skimp out on the quality of the butter! The butter plays a major role in the creaminess and underlying taste of the curd. If you want a rich and creamy curd, go for the good stuff!
Castor Sugar - I use white granulated sugar for my curd. However using brown sugar is definitely an option, though bear in mind it will adjust the taste and colour. Both are yummy in their own way, I encourage you to try it!
Lemon - Adding lemon juice is crucial to achieving a well-balanced curd, so please don’t skip this step! The naturally occurring pectin helps to thicken and set the curd, while also helping to counteract the sweetness of the sugar and adding subtle depth to the flavour profile.
Passionfruit - There is nothing like that zingy tang of fresh passionfruit pulp! Whether you’re using fresh passionfruit or opt for frozen pulp from the frozen food section, you’ll be sure to have a winning curd on your hands!
In these featured photos, I've paired the curd with a coconut cake and a cream cheese icing. It’s seriously delectable and the perfect little afternoon tea indulgence. And would you believe that I purposely squashed down the cake layers to encourage the curd and icing to spill out? Oh yes, I love a bit of drama!
Ready to dive into the kitchen? Scroll down for the full ingredient list and method.
PASSIONFRUIT CURD - RECIPE
Ingredients
160g castor sugar
2 eggs
2 egg yolks
2 tbl lemon juice
260g passionfruit pulp (approx 7-8 passionfruits)
160g cold unsalted butter, cubed
Method
Place eggs and egg yolks into a saucepan and beat together with a whisk (don’t turn on the stove just yet!)
Whisk in the sugar until the mixture is lighter in colour
Gradually stir in lemon juice and passionfruit pulp
Heat the saucepan on low while stirring constantly until mixture noticeably thickens (approx 10 minutes). Don’t stop whisking, otherwise you’ll end up with scrambled eggs in your curd! When your thickened mixture coats the back of a wooden spoon, it’s ready.
Remove your saucepan from the heat, then add the cold butter and mix until fully melted. (Using cold butter will help to cool and set the curd more quickly).
Pour your curd into a jar or container, making sure to place cling-wrap over the curd surface to prevent skin forming. Your curd is ready to use once it’s completely cooled!