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Passionfruit Curd

Manna from heaven! Serve this delicious curd with meringues or pavlova and thick cream, on scones and muffins, or as a filling for cakes and tarts. I love adding a dollop, along with some vanilla yoghurt, to serve with Swiss muesli. Recipe can be halved, in which case use 2 extra large eggs.

Ready In:
35mins
Yields:
Units:

ingredients

directions

  • Place the butter and sugar in the top section of a double saucepan or metal bowl, and set over a saucepan of simmering water.
  • Allow them to combine and melt together, stirring from time to time until smooth, about 15 minutes.
  • Whisk in the beaten eggs and passionfruit pulp, then cook the mixture over medium heat, stirring constantly for about 15 minutes, until it thickens and coats the back of a wooden spoon.
  • Do not allow it to boil, otherwise it will curdle!
  • Cool to room temperature, cover the surface with plastic wrap, then refrigerate until chilled.
  • Keeps 1 to 2 weeks in the fridge.
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RECIPE MADE WITH LOVE BY

@Daydream
Contributor
@Daydream
Contributor
"Manna from heaven! Serve this delicious curd with meringues or pavlova and thick cream, on scones and muffins, or as a filling for cakes and tarts. I love adding a dollop, along with some vanilla yoghurt, to serve with Swiss muesli. Recipe can be halved, in which case use 2 extra large eggs."
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  1. Daydream
    Manna from heaven! Serve this delicious curd with meringues or pavlova and thick cream, on scones and muffins, or as a filling for cakes and tarts. I love adding a dollop, along with some vanilla yoghurt, to serve with Swiss muesli. Recipe can be halved, in which case use 2 extra large eggs.
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