Homemade Passionfruit Curd

Passionfruit is always a fragment of a memory somewhere from my childhood.  Rummaging amongst the vines to find the ripened fruit and tearing them open to feast upon the sweet sweet nectar.  So I was absolutely delighted to turn up at my parents and find 22 passionfruit from their new vine sitting in the wheel barrow outside the kitchen door.  GOLD !!! I had found GOLD!!  Here is the fruit of my bounty.  It is DELICIOUS!!  Hence we have none left.  From my table to yours, enjoy xo



  • 22 passionfruit
  • 4 large eggs
  • 5 large egg yolks
  • 300 grams caster sugar
  • 220 grams unsalted butter



Cut open the passionfruit and scoop into a strainer over a bowl.


Agitate to loosen the seeds. Strain into the bowl.


Separate the 5 eggs yolks.


Beat the eggs, egg yolks and sugar together.

Melt the butter over a low heat in a heavy pan


When the butter has absolutely melted stir in the sugar-egg mixture and the passionfruit juice


Continue cooking gently, stirring constantly, until thickened.

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Remove from the heat and whisk in the pulp with remaining seeds

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Allow to cool slightly, then pour into a 350ml / 1½ cup jar.


Keep in the fridge. Use as required


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