Passionfruit Curd

If you were ever wondering what to do with all of your extra egg yolks, then this recipe for Passionfruit Curd might be just the thing. Put it on your pancakes, scones or just eat it out of the jar, it’s that good

Serves: Makes about three cups        
Time: 25 minutes


  • 1 cup fresh passionfruit pulp (about 12 passionfruit)
  • 160g unsalted butter, chopped
  • 1 cup caster sugar
  • 6 egg yolks



Using a wire mesh sieve, strain passionfruit pulp into a bowl. Be sure to press the pulp down to separate as much juice as possible. Add about half of the seeds to the bowl and discard the rest.

In a medium saucepan over low heat, continuously stir the passionfruit mixture, butter and sugar until the butter has melted and sugar dissolved. Be careful not to get the mixture too hot.

Stir in the egg yolks, and stir for about 8-10 minutes until sightly thickened. Again, don’t boil or overheat to prevent curdling!

Pour liquid into warm sterilised jars. The mixture will thicken as it cools.

Seal tightly and cool.

Store in the fridge for up to 8 weeks.

Related articles:
Passionfruit Cups
Passionfruit Meringue Mashup
Lemon Curd Frozen Yoghurt

YourLifeChoices Writers
YourLifeChoices Writers
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
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