Passion Fruit Curd

Preparation: 10 min
Cooking time: 5-7 min
Waiting time: –
Portion: 200 gr passion fruit curd
Difficulty: 1/5

-Passion fruit: 3 (medium size)
-Water: 30 ml
-Egg yolks: 3 – at room temperature
-Unsalted butter: 60 gr
-Granulated sugar: 35 gr
-Lime/ lemon juice: 10-15 ml


  • Beat egg yolks with 35 gr sugar until fluffy. Put aside
  • Cut passion fruits in half, take out the pulps and transfer into clean bowl
  • Add 30 ml water into passion fruit bowl and stir well
  • Transfer and sieve to a saucepan to remove seeds. 
  • Mix the passion fruit juice with 10-15 ml lime/ lemon juice

You can scoop a small amount of passion fruit seeds into saucepan for interesting look

  • Cook the juice at medium heat to boil 
  • Remove saucepan from heat and cool it down to 60-65 Celsius degree
  • Pour 2-3 spoons of passion fruit juice into beaten egg yolk bowl. Stir well
  • Pour the mixture back to passion fruit saucepan and bring to cook at low heat
  • Stir continuously passion fruit mixture until it condense and be thicker (but not too thick as custard)
  • Turn off the heat and add 60 gr unsalted butter in hot passion fruit curd. Stir well until the butter melt completely
  • Transfer the curd to glass jar (with lid) or container and let it chill completely before storing in fridge.
  • A small jar of curd (~200-300 gr) can be stored in fridge for 5-7 days


  1. The curd should be cooked at low/ medium heat and stir continuously to prevent it from clumsy or burning at the bottom of saucepan
  2. Passion fruit curd have similar making method as custard. However, because it is lack of cornstarch so the curd is more watery, runny and not as thick as custard (don’t try to cook it for too long :D)
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