Passionfruit Curd

I know, I know, passion fruit curd is amazing, but a pain to make.  The seeds . . . the price.  Here's a secret.  Most profession chefs use puree, making it much easier to make this delectible treat.  I use it for many things -- cake filling, French macaroon filling, tart filling, eating with a spoon from the jar.  It's worth the effort and makes a wonderful gift for holiday season. 

1/2 cup butter (1 stick), cut into 8 slices

3/4 cup sugar

1/2 cup passion fruit puree (I included a link where to buy below)

1/8 tsp salt (I use mild pink Himalayan.  If you use table salt, reduce to 1/4)

5 large egg yolks

In a small bowl, whisk together eggs and sugar until well blended.

Whisk in passionfruit and salt.

Place the mixture in a heavy saucepan over low heat and stir fast and constantly with a wooden spoon until the sugar is completely dissolved and the mixture has thickened until it is creamy in texture like a sauce.

Add the butter one tablespoon at a time until melted and the mixture becomes smooth.  The curd is done when it coats the back of a spoon.

Strain the curd through a fine mesh sieve into a medium bowl or jar to remove any clumps.

Place in sterilized jars.  Wipe rims and seal.
Let completely cool before refrigerating.

Keeps about 6 weeks in the refrigerator or in the  freezer for up to a year.

Tip: Make sure you keep the temperature on the stove medium low or the eggs will scramble and you end up with chunks in your curd.  

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Shop the recipe:

I love giving passion fruit curd as a gift in a cute jar.  My favorite is the Weck canning jar because it doesn't have a ring that rusts, it's reusable, and pretty.