Description
Learn how to make orange and passionfruit curd with this simple, step-by-step recipe. This creamy, tangy curd is packed with citrus and tropical fruit flavours, making it a versatile addition to your kitchen. Perfect as a spread for toast, a swirl in cheesecakes, a drizzle over pavlovas or meringues, or a topping for vanilla ice cream.
This easy recipe uses fresh orange juice, passionfruit, butter, sugar, and eggs to create a smooth, vibrant curd that’s ready in just a few steps. Ideal for beginners and experienced cooks, this curd adds a fruity twist to desserts and breakfasts.
Find tips for perfecting the texture and creative ideas for using your homemade curd in a variety of dishes. Bookmark this recipes its not just for Christmas, as this makes for a wonderful springtime, Easter and summer addition to your puddings and desserts.
Ingredients
- 150 ml fresh orange juice (about 2-3 large oranges)
- 100 ml fresh passionfruit (3-4 medium passionfruit)
- Zest of 1 orange
- 100 g sugar (1/2 cup)
- 4 large egg yolks
- 100 g unsalted butter, cubed (7 tbsp)
Instructions
- Juice the oranges and strain the passionfruit pulp to remove seeds if preferred. Combine both in a small saucepan with the orange zest.
- In a heatproof bowl, whisk the egg yolks and sugar until smooth and pale.
- Slowly whisk the orange and passionfruit mixture into the yolks. Place the bowl over a saucepan of simmering water (bain-marie). Stir continuously with a spatula for 15-30 minutes until the curd thickens and coats the back of the spatula.
- Remove from heat and stir in the cubed butter, one piece at a time, until smooth and glossy.
- Strain the curd into sterilised jars to remove any zest or cooked egg bits. Cool completely before sealing.
Notes
- Store in the fridge for up to 2 weeks
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Category: Desserts
- Method: Stove
- Cuisine: British