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lemon and passionfruit curd in a glass jar with a tasting spoon in it

Lemon and Passionfruit Curd

  • Author: Emma Lee
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 700 ml Jar 1x
  • Category: Dessert, Preserves
  • Cuisine: Australian


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


Units Scale
  • 3 egg yolks
  • 2 whole eggs
  • 3/4 cup lemon juice
  • 1 1/4 cup sugar (white)
  • 1/4 tsp salt flakes
  • 6 passionfruit (pulp and juices removed)
  • 110 g unsalted butter


  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 curd has thickened, remove from the heat and gradually add the butter, stirring continuously. When the butter is fully incorporated, spoon the curd into sterilized preserving jars, pop of the lid, and leave to cool.
  4. Refridgerate until ready to use. Makes around 700ml of lemon passion fruit curd

Keywords: curd, Lemon, Passionfruit, Preserving