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Close up mason jar of curd without lid on a plate with spoon and fresh passion fruit and leaves on the side.

Passion fruit curd

Author: Sarah Brooks
This quick passion fruit curd (passion fruit butter) is rich, bright and tangy. It pairs perfectly with everything from tarts to cheesecakes, scones and of course pavlova!
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine Australian
Servings 6 serves, approx. ¼ cup each
Calories 149 kcal


  • double boiler optional
  • food thermometer optional


  • 1 cup (250mls) passion fruit pulp (from about 4 - 12 fresh passion fruits or frozen pulp)
  • 6 egg yolks from large eggs
  • 1 stick Plus 1 tablespoon (½ cup plus 1 tablespoon/125gms) unsalted butter
  • cup (75gms) white sugar
  • 1 & ½ tablespoons lime juice (approx. ½ to one whole lime)


  • Cut the passion fruit in half and scoop out the flesh. If using frozen passion fruit pulp defrost it first. Strain the passion fruit pulp and put aside the seeds. Slice and juice the lime.
  • Cube the butter and add it to a small pot with the egg yolks, sugar, passion fruit pulp and lime juice. Heat on medium low, stirring well until the sugar is all dissolved.
  • Increase the heat to medium and continue to stir stir stir the curd for about twenty minutes until it thickens and 'coats the back of the spatula'. Make sure you get all the edges at the sides and bottom of the pot. 
  • Once the curd is thick enough remove from the heat and allow to cool. Strain to remove any lumpy bits. For a silky smooth curd leave it as it is, or if you prefer some texture add about a quarter to half the passion fruit seeds back in and stir through.
  • Serve warm or transfer to an airtight container and store in the fridge until needed.


If you can't get fresh passion fruit you can make this with frozen or canned passion fruit pulp or juice.  Look for passion fruit that's 100% passion fruit with no added sugar or other ingredients.  
This curd will keep in an airtight container in the fridge for up to seven days, or in sterilized jars stored in the fridge for up to one month.
Passion fruit curd is can be stored in the freezer for up to a year safely, but for best flavor and to reduce the risk of freezer burn I recommend freezer for no more than three months.   For easy portioning freeze curd in ice cube trays then transfer the cubes to an airtight container once frozen.  


Calories: 149kcalCarbohydrates: 23gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 195mgSodium: 20mgPotassium: 162mgFiber: 4gSugar: 18gVitamin A: 767IUVitamin C: 13mgCalcium: 29mgIron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: lilikoi butter, maracuya curd, passionfruit butter
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