Passion Fruit Curd

This recipe is used in our Passion Fruit and Lime Cake.

  • Yield: Makes 4 cups

Photography: Romulo Yanes

Source: Martha Stewart Weddings, Summer 2013


  • 2 cups sugar
  • 1 cup unsweetened passion fruit puree
  • 12 large egg yolks
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces


  1. Combine sugar, passion fruit puree, and egg yolks in a medium saucepan and place over medium heat. Cook, whisking constantly, until thick enough to coat the back of a spoon, 12 to 15 minutes. Remove from heat; stir in the butter, piece by piece, until melted. Cool and cover with plastic wrap. Refrigerate until needed, or up to 3 days. Curds freeze well for up to 1 month.


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