Passionfruit Curd

Are your passionfruit vines providing an abundance of ripe fruit to enjoy? If so, congratulations that the cheeky cockatoos haven’t beaten you to them! Celebrate your win by making passionfruit curd!  

Passionfruit Curd Recipe
(makes 2 medium sized jars)

1 cup of passionfruit pulp (approximately 10 to 12 passionfruits)
120 g butter
1 cup of raw sugar
2 tbsp lemon juice
4 large free-range eggs
2 egg yolks

Note: if you have an aversion to passionfruit seeds, strain the pulp and use the juice only. One cup of juice will require approximately double the amount of passionfruit.

Using a heavy based pot, heat the pulp (or juice if strained), butter, sugar and lemon juice until the sugar has dissolved.
Once it begins boiling, remove from the heat and allow it to cool slightly for a few minutes. In a separate bowl, beat the eggs until they’re fluffy and then quickly add them to the passionfruit mixture while whisking.
Place the pot back onto the heat and continue whisking until it thickens.
Pour into sterilised jars, allow to cool and then place in the fridge. The curd will keep for up to 2 weeks stored in the fridge.

The curd is a great addition to cheesecakes and other desserts. Or simply make some tart shells and fill them up for deliciously tangy passionfruit curd tarts. 

This is a blog post that I had originally written and published on the Infinite Earth - Organic Market website in July 2018.