Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Passionfruit Curd

Brunch, DessertsTove Balle-PedersenComment
Passionfruit Curd

Passionfruit Curd

We have a thing for anything passionfruit in my house. So every time I find passionfruits in my grocery store, I have to buy some.

This delicious curd can be used in cakes, on pancakes, crepes and on ice cream. 

Makes about a cup.


  • 4 egg yolks
  • 60 ml (¼ cup) passionfruit juice, without seeds
  • 100 g (½ cup) sugar
  • 70 g (5 tablespoons) butter, cold and lightly salted


Whisk yolks, passionfruit juice and sugar in a heavy-bottom saucepan. Heat the mixture over medium heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon, until 160℉ (71℃).

Remove from heat. Add the butter, a little at a time, stirring until smooth. 

Strain the curd through a sieve into a bowl. 

Cover with some plastic wrap pressing it against the custard so it won't form a skin. Chill the curd completely in the refrigerator.