Passionfruit curd

I was in two minds about what to post as my first recipe here. At first, I thought I could go with an old favourite, something that I love and am known for- but then I thought about why I wanted to do this blog. It’s a way to make me get out of my comfort zone and try something new.
So let me tell you a story about our passionfruit tree. I know what you are thinking- passionfruit grow on vines. And indeed they do, but deep in suburbia we have passionfruit tree. 


The neighbour’s vine has crept across the fence, and into one of our trees. Believe me, I’m not complaining- it offers a tasty little abundance, even if it seems a little strange.


I know there is some debate as to whether this should be called curd or butter- but I’m going for curd.


PassionFruit Curd recipe Makes aprox 2 1/2 cups
Adapted from Belly Rumbles


  • Flesh of 8 or 9 passionfruit
  • Juice of half a lemon
  • 200g of caster sugar
  • 170g of butter
  • 2 egg yolks
  • 3 eggs
  1. Before you start, sterilise jars and set aside.
  2. If you have a food processor, briefly whizz the passionfruit to separate flesh from the seeds. If you don’t, just whisk the flesh and they separate. Press flesh through a sieve- reserve about half of the seeds.
  3. Whisk together eggs and egg yolks and set aside
  4. Combine passionfruit pulp, passionfruit seeds, lemon juice, butter and sugar in a medium saucepan. Cook over a medium heat until the butter has melted and the sugar has dissolved.
  5. Reduce heat to low. Slowly pour whisked eggs in the passionfruit mixture, stiring as you go. You must keep stirring the mixture or it will curdle.. It is important to keep whisking while you do this.
  6. Continue stirring and cooking mixture until it ticked and  coats the back of a spoon, about 6-8 minutes
  7. Once mixture has cooled, pour into place in a sterilised jars and store in the fridge. Passionfruit curd will last for about a fortnight in the fridge.




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