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Tropical Passion-Fruit Curd

This tropical fruit curd is delicious when sandwiched between layers of decadent pound cake or as a filling for meringues.

  • Yield: Makes about 3 cups

Source: Martha Stewart Weddings, Spring 2007


  • 12 large egg yolks
  • 1 1/2 cups sugar
  • 1 1/2 cups passion-fruit puree
  • 1 1/2 cups (3 sticks) unsalted butter, cut into small pieces, softened


  1. Whisk yolks and sugar in a large bowl set over a pan of simmering water. Whisk in puree. Cook, whisking occasionally, until mixture is thick enough that the whisk leaves a trail, 30 to 35 minutes.
  2. Remove bowl from heat, and whisk in butter, a few pieces at a time. Pour through a fine sieve into another bowl. Cover with plastic wrap, pressing it directly onto surface. Let cool completely. Refrigerate overnight (up to 1 week).

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