Passion Fruit Curd

Cream scones with lightly whipped cream and dollops of passion fruit curd

It was probably our honeymoon in Tahiti that kicked off my love affair with passion fruit. A yellow skinned variety grew wild on the island of Moorea and we picked and ate whatever we could get our hands on. Oh, how I wish I could grow passion fruit here in Oregon. I did discover years ago that I could order a big box of the fresh fruits from farms in S. California, as well as you can find bags of maracuya pulp frozen in Mexican groceries. The frozen pulp works perfectly here and is a lot more reasonable than buying the fresh fruit in grocery stores.

(Yield: 2 1/2 cups curd)


  • 1/2 cup or 1 stick of unsalted softened butter
  • 1 cup sugar
  • 1/4 teaspoon lemon juice
  • 2 teaspoons lemon zest
  • 4 eggs beaten lightly
  • 1 cup of passion fruit pulp
Passion Fruit Curd


  1.  Fill bottom of double boiler with 1 to 2 inches of water and bring to a simmer. Avoid boiling the water as it can cause the egg to congeal into hard bits.
  2. Place all ingredients in top of double boiler and cook over gentle heat until mixture thickens. Whisk often for 20 – 30 mins., until curd sticks to spoon without running off.
  3. If you see bits of firm white egg in the curd, you can strain the mixture with a sieve.
  4. Pour into jars and allow to cool. Store in the refrigerator and use within a month.