Passionfruit Curd
Recipe type: Spread
Prep time: 
Cook time: 
Total time: 
This wonderful spread based on Nigella Lawson's recipe can be used to top baked goods, put in a pie shell, in a jelly roll cake, or used any way you would lemon curd, jam or jelly. It makes an exotic gift, too!
  • 12 passionfruit
  • 2 large eggs
  • 2 large egg yolks
  • ½ cup granulated sugar (superfine if you have it)
  • 8 tablespoons unsalted (good quality) butter
  • 2 sterilized ½ pint jars
  1. Cut the passionfruit in half and scoop out the insides into a sieve.
  2. With a spoon, strain the juice into a measuring cup. You should have about 10 tablespoons, or a scant ⅔ cup of juice. If you'd like seeds in the curd, reserve the pulp of the 12th one instead of straining it.
  3. In a bowl beat the eggs, yolks and sugar together.
  4. In a saucepan, melt the butter over low heat.
  5. Stirring continuously, add the passionfruit juice and then the sugar mixture, being careful not to cook the egg.
  6. Keep cooking and stirring until the mixture thickens, about five minutes. It should coat the back of the spoon.
  7. Take the pan off the heat. If you have reserved the pulp of that one last fruit, here is where you whisk it into the mixture.
  8. Pour the curd into the jars and seal.
  9. Store in refrigerator. Try it on scones with mascarpone cheese. Really. I mean it.
  10. Makes two half-pint jars full, about 1¾ cups.
Recipe by Finch Frolic Garden Permaculture at