Easy Homemade Passion Fruit Curd Recipe
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Alejandra Ramos of Always Order Dessert shares a tropical passion fruit curd recipe to help shake off those winter blues.
Photo: Alejandra Ramos
Passion Fruit Curd
Makes about 2 1/2 cups
Silky, buttery, and tart, curd is one of my favorite indulgences. I heap large spoonfuls of it over yogurt at breakfast, and top it with coconut flakes for dessert at night. Or I spoon it over crushed cookies for an easy mug dessert. Or I spread it thin between layers of plain cake, finding it better than any kind of frosting could ever be.
Though curd seems like it would be complicated, it’s actually no more difficult to make than a batch of stovetop pudding. It requires tossing a few ingredients into a pan, then a few minutes of whisking, and that’s basically it.
There are versions that use whole eggs and some that use only yolks. I prefer the latter because I think it produces the smoothest, richest curd. (Plus it leaves you with a gorgeous batch of egg whites, to use in recipes like this easy angel food cake or coconut macaroons!)
This recipe makes a large batch of curd that will keep in your fridge for at least a week, and likely more.
1 cup frozen and thawed passion fruit puree (such as Goya)
9 large egg yolks (preferably pasteurized eggs)
1 1/4 cups granulated white sugar
1 cup (1/2 pound) unsalted butter, room temperature, cut into 1” pieces
1/2 teaspoon kosher salt
Whisk together passion fruit puree, egg yolks, and sugar in a medium-sized heavy-bottom saucepan. Place over medium high heat and cook, whisking continuously until the mixture thickens (about 8 minutes). To test the thickness, dip a spoon in the mixture. If it coats the spoon and leaves a line when you run your finger across it, it’s ready.
Turn off heat and whisk in the salt and butter, one piece at a time, until melted and completely incorporated. Remove from stove and pour through a fine metal sieve into a bowl. (Discard any solids that get caught in the sieve.)
Press a piece of plastic wrap against surface of the curd to prevent the creation of “skin” as it cools, and chill in refrigerator at least one hour or until completely cold. Transfer to a glass jar or container with air-tight lid, and store in refrigerator. (Will keep at least 1 week.)
More easy-to-make, decadent desserts:
A no-bake cookies and cream tart
A winning recipe for homemade peanut butter cups
Lime tart, a.k.a. the easiest dessert you’re not making
What’s your favorite “lazy” dessert? Tell us below!
