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Passionfruit Curd

by . Featured in HOW TO BE A DOMESTIC GODDESS, and FEAST
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Introduction

As wonderful as this is to eat piled on top of fresh white bread, it is exceptional sandwiching a Victoria sponge, dolloped over muffins and pancakes, or poured into a cooked and cooled pastry case.

As wonderful as this is to eat piled on top of fresh white bread, it is exceptional sandwiching a Victoria sponge, dolloped over muffins and pancakes, or poured into a cooked and cooled pastry case.

Passionfruit Curd
Photo by Petrina Tinslay

Ingredients

Yields: approx. 350ml

Metric Cups
  • 11 passionfruit
  • 2 large eggs
  • 2 large egg yolks
  • 150 grams caster sugar
  • 100 grams unsalted butter
  • 11 passionfruit
  • 2 large eggs
  • 2 large egg yolks
  • ¾ cup superfine sugar
  • 7 tablespoons unsalted butter

Method

  1. Put the seeded pulp of 10 of the passionfruit into the processor and blitz just to loosen the seeds. Strain into a jug or bowl.
  2. Beat the eggs, egg yolks and sugar together.
  3. Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture and the passionfruit juice, and keep cooking gently, stirring constantly, until thickened.
  4. Off the heat, whisk in the pulp - seeds and all - of the remaining passionfruit, let cool slightly, then pour into a 350ml / 1½ cup jar. Keep in the fridge.
  1. Put the seeded pulp of 10 of the passionfruit into the processor and blitz just to loosen the seeds. Strain into a jug or bowl.
  2. Beat the eggs, egg yolks and sugar together.
  3. Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture and the passionfruit juice, and keep cooking gently, stirring constantly, until thickened.
  4. Off the heat, whisk in the pulp - seeds and all - of the remaining passionfruit, let cool slightly, then pour into a 350ml / 1½ cup jar. Keep in the fridge.

Tell us what you think

What 3 Others have said

  • I made this in my Thermomix. I whizzed all 11 fruit then sieved as I don't like seeds, then added all to the bowl, 20mins/90/speed 2, then 25secs/ speed 4. It was a brilliant consistancy and got even thicker when cold, lovely set. When it was just made I thought it was too sweet and not strong enough passion fruit, but on cooling then chilling in the fridge it was a lovely tangy taste and stronger flavour. Almost made 2 jam jars, one not quite full. Would make again in the TM, so easy!

    Posted by Hilty on 7th August 2017
  • This was so easy to make and delicious!! I tried to buy some but couldn't find any so resorted to making my own. Won't ever buy ready made again!

    Posted by on 10th August 2014
  • Very easy to make, and lovely to eat x

    Posted by Justnice on 3rd May 2014
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