Passionfruit curd

Passionfruit Curd Recipe | Stephanie Alexander

1 cup

Main ingredients

Sourced from
The Cook’s Companion App and book

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This passionfruit curd recipe made a delicious mixture that can be used to fill small tartlets, scones or a sponge cake.


1/2 cup sugar

60g butter

2 eggs (well beaten)

Pulp of 6 passionfruit


Stir sugar and butter in a small non-reactive saucepan over a moderate heat until butter has melted and sugar has dissolved. Reduce heat, then add egg and passionfruit pulp and stir continuously until mixture thickens. Pour into a hot sterilised jar and refrigerate for up to 2 weeks until needed.