Lemon and Passionfruit Curd (Passionfruit Butter Recipe)

A classic lemon curd recipe, but the addition of passion fruit pulp just takes it next level. As a treat this week I made some homemade meringues and turned them into a really quick Eton Mess. Broken up and topped with the lemon and passionfruit curd (or passionfruit butter), double cream, and some leftover berry compote that we had for breakfast one morning. It got a big thumbs-up!

A jar of lemon and passionfruit curd on a wire cooling rack surrounded by small lemons and more curd.

I’m using up an abundance of citrus fruit in our house this past week. It’s citrus season, yay, so the dehydrator has been in constant use, humming along in the background. We are now set for a good few months for dried lemon, lime, and blood orange slices – maybe overly prepared for any gin sessions! I’ve now moved on to citrus curds, or butter if you prefer, and experimenting with different curd recipes and flavors. I just love a fruit curd recipe! Lime curd, and lemon and passionfruit curd are two of my favorites. The latter is one I am really happy to just eat out of the jar. The tropical fruit sweetness of the passionfruit meshed with the tart lemon flavor is always a winner for me.

This is an easy homemade passionfruit curd recipe to make and a great way to use up homegrown produce when the lemon trees are full or the chooks are laying an abundance of eggs…

What you need to make this lemon and passionfruit curd recipe

  • Whole Eggs egg yolks and egg whites separated – fresh and free-range eggs are best!


  • Freshly squeezed lemon juice. Pips and seeds removed


  • White Sugar


  • Sea Salt flakes – I use Murray River Sea Salt Flakes in most of my cooking.


  • Unsalted butter cut the cold butter into 2cm cubes.


  • Fresh Passionfruit pulp and juices removed and popped aside. You could also substitute with passionfruit puree, however, please note you may need to adjust the quantity. Canned passionfruit is quite stronger in flavor than fresh passionfruit juice.

All the ingredients you need to make a jar of lemon and passionfruit curd.

The details…

  1. In a heavy-based saucepan, place eggs and egg whites and whisk to combine. Add all other remaining ingredients (except butter) Give a good whisk to combine and incorporate into each other.


  2. Place on top of the stove on low heat. Stir continuously until the curd thickens slightly. Be sure to not let anything stick to the bottom of the pan. This usually takes around 7-10 minutes. To check if the lemon butter is ready, coat the back of a spoon and swipe your finger across the sauce. If the curd doesn’t run, it’s ready.


  3. After the lemon and passionfruit butter has thickened, remove from the heat and gradually add the butter, stirring continuously. When all the butter has been incorporated, spoon the curd into sterilized preserving jars and leave to cool.


  4. Refrigerate until ready to use.

The equipment you’ll need

A heavy-based saucepan is essential for making fruit butter. I use my cast iron casserole pots, however, any good stainless steel saucepan will do the job. Some people prefer to make curds with the double boiler method. I’ve never bothered as I find as long as you use a low heat and stir the whole thing continuously, I always get a delicious passionfruit curd.

I use a silicon whisk for stirring and incorporating the cold butter into the curd, however, you can also use a silicon or wooden spoon.

If you don’t like the texture of passionfruit seeds, you can strain them out of the passionfruit pulp with a fine mesh sieve prior to adding to the curd

How to use Lemon and passionfruit butter

Eat it out of the jar?! I love homemade citrus curd, like LOVE it, so I’ll maintain that this is a perfectly acceptable way to use Lemon and passionfruit curd. In case this is a step too far, try it on brioche, drizzled over a sponge, or as a filling for a tart.

Spread on freshly baked scones in place of jam with a little cream.

A delicious passion fruit curd can also be used as a filling for macarons (see notes above), or try adding some to buttercream for an easy, and totally tasty, cake icing.

On a Summer pavlova along with double cream and all the Summer season’s best fruits.



For the ultimate Sunday morning breakfast treat, top homemade pancakes with lemon and passionfruit butter, fresh berries, and a big scoop of vanilla ice cream!



Or you could eat it straight out of the jar…

Keep it longer

How long can you keep lemon curd? If you bottle your curd in jars, seal them properly, and pop them in the fridge, the curd will last a couple of weeks. Make sure you preserve your citrus curd in clean, sterilized preserving jars. I use Kilner jars. Their stackable, wide-mouth preserving jars are the best. My pantry is full of them! Perfect for those Saturday night dessert cravings! For the short term, you can also store homemade curd in an airtight container or in a bowl covered with plastic wrap. It will last in the fridge for up to a month.

Have a sweet tooth? Here are a few more recipes you might like…

Do you have a favorite way to use citrus curds? As always, I love hearing from you and seeing what you’ve cooked! If you try this lemon and passionfruit butter, please leave a review or share your creation with me on social media! You can find me on Instagram or Pinterest

Happy preserving

x

flatlay of lemons and eggs getting prepared to make lemon and passionfruit curd

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A jar of lemon and passionfruit curd on a wire cooling rack surrounded by small lemons and more curd.

Lemon and Passionfruit Curd

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Emma Lee
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 700 ml Jar 1x
  • Category: Dessert, Preserves
  • Method: Stovetop
  • Cuisine: Australian

Description

The best way to use up an abundance of lemons during citrus season.


Ingredients

Scale
  • 3 egg yolks
  • 2 whole eggs
  • ¾ cup lemon juice
  • 1¼ cup sugar (white)
  • ¼ tsp salt flakes
  • 6 small passionfruit / 4 large (pulp and juices removed)
  • 110 g unsalted butter 

Instructions

  1. In a heavy based saucepan, place eggs and egg whites and whisk to combine. Add all other remaining ingredients (except butter) Give a good whisk to combine and incorporate into each other.
  2. Place on top of the stove on a low heat. Stir continuously until the curd thickens slightly. This usually takes around 7-10 minutes. To check if the curd it ready, coat the back of a spoon and swipe your finger across the curd. If the curd doesn’t run, it’s ready.
  3. After the fruit butter has thickened, remove it from the heat and gradually add the butter, stirring continuously. When the butter is fully incorporated, spoon the curd into sterilized preserving jars, pop on the lid, and leave to cool.
  4. Refrigerate until ready to use. Makes around 700ml of lemon passion fruit butter

Notes

You can easily tell when your lemon curd is ready if it coats the back of a spoon and you can swipe your finger through the curd and it leaves a defined line.

Nutrition

  • Serving Size: 30ml
  • Calories: 151
  • Sugar: 18 g
  • Sodium: 50.5 mg
  • Fat: 5.3 g
  • Carbohydrates: 25.9 g
  • Protein: 2.3 g
  • Cholesterol: 50.5 mg

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6 Comments

  1. Hi! I intend to make this with frozen passion fruit pulp (seedless) instead of fresh passion fruits. Do you have any guidance on how much of the frozen pulp to use? I read elsewhere that passion fruit typically have about a tablespoon of pulp after the seeds are removed, so would five tablespoons be appropriate? I’m not sure how sensitive curd typically is to changes in the amount of juice/pulp.

    Thank you!

    1. Hi Martha. I have never used seedless pulp before, however I have used canned. If that is anything to go by, I really reduce the amount of pulp used as it’s quite strong in comparison to fresh passionfruit. It’s much easier to fix under flavoured curd than over so my advice is to start with a little and add more as you go. Personally I’d start with three tablespoons and add more after it’s started to thicken a little if you feel it needs it. Hope that helps! x

      1. Thank you! I ended up using four tablespoons of the El Sembrador brand frozen passion fruit pulp and thought it was a good balance. I think the frozen is perhaps not as strong as canned. A real passion fruit enthusiast could probably use five tablespoons, but I like a slightly milder passion fruit taste.

        I accidentally only used 3/4th c of sugar, so it was suuuper tart, but I loved it. Was using it on a cake anyway, so the tartness was balanced by the sweet frosting.






  2. Hi Emma,

    Thank you so much for posting up your recipe. I had an abundance of lemons and passionfruit in the garden. The only thing different I did was sieve it prior to bottling but this was so I could pass a bottle onto a friend who suffers with IBS. It’s so lovely. Thanks again from sunny Queensland, Australia






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