Granadilla (passion fruit) curd

Updated: Feb 6, 2021


  • 250 ml granadilla pulp and seeds

  • 1/4 cup of lemon juice

  • 2 eggs

  • 3 egg yolks

  • 100g sugar

  • 100g cold butter chopped



1. In a bowl (that will be used for a bain mari) mix together all the ingredients except for the butter.

2. Once all of the ingredients are mixed, set your bowl over a pot of simmering water and stir with a spatula constantly until thickened.

3. You will know that the curd has thickened enough when you draw a line across the back of your spatula, and the curd does not run.

4. At this stage take your curd off the heat and if you want the curd to be a bit more set, add 4g of gelatin mixed in 40g of cold water. Once the gelatin has doubled in size with the water, add it to the curd and whisk until fully dissolved.

5. Now add your cold butter and whisk until the butter has completely melted and the curd has no lumps.

6. Store this curd in the fridge with clingfilm over the top to avoid a skin, or you can also pour the curd into sterilized jars and keep in the fridge.

#baking #passionfruit #creative #sweet #filling #macaron #tart

11 views0 comments

Recent Posts

See All