Our passionfruit vine is very healthy at the moment, dropping several large baubles daily. We bring them inside to finish ripening on the kitchen windowsill.
We’re enjoying the passionfruit on its own, cut in half and eaten straight out of the shell, or spooned over homemade yogurt or pavlova. But I wanted to try to preserve some of the bounty to enjoy when the vine isn’t quite so productive.
The Flock are laying a lot of eggs at the moment. Happily, I found a way to preserve both eggs and passionfruit in the same delicious creation: passionfruit curd.
As a Sunday afternoon treat The Kid and I made scones and ate them warm from the oven dolloped with passionfruit curd – highly recommended!
It’s also great on toast, fresh bread, or in tiny pastry shells to make passionfruit tartlets.
This passionfruit curd is a variation of my grandmother’s lemon butter recipe.
Made with only four ingredients, this recipe is low-waste by using our own passionfruit and eggs, bulk store sugar and paper-wrapped butter.
Here’s how I made it. First is the step-by-step with photos version; scroll down for just the recipe.
Simple Passionfruit Curd – step by step with photos
Ingredients
6 eggs (I promise it will taste better if you know the chickens who laid the eggs!)
~200g sugar (use more or less depending on your taste)
10-12 ripe passionfruit
125g butter
Method
Melt the butter in a large saucepan and allow to cool a little (this is so it doesn’t cook the eggs as soon as you add it in).
Beat the eggs and sugar until combined and a bit frothy.
Add the pulp and juice of the passionfruit and the cooled melted butter and beat until combined. If it doesn’t look like enough passionfruit for your liking, add more and beat again.
Pour the mixture back into the saucepan you melted the butter in, and place on a medium heat.
Keep a close eye on the mix now, and stir often. I recommend starting on a lower heat as higher heat and / or not stirring enough can cause the eggs to cook on the side of the pot and you will end up with streaks of cooked egg throughout the curd – still edible, just doesn’t look as pretty. My grandmother recommends making lemon butter in a double saucepan or an enamel bowl sitting on a saucepan of boiling water. With my modern gas burner I can control the heat a lot more quickly, so I prefer to cook straight on the heat – but I keep the heat low to medium.
At first the mixture is quite liquid, but with time you will notice it starting to firm up, like a custard does.
Once it is quite thick, and wrinkles stay on the surface, it is ready.
Scoop, ladle or pour into clean jars (I poured the mix from the saucepan into a jug and poured it from the jug into the jars.)
Allow to cool, label and place in the fridge.
Simple Passionfruit Curd – just the recipe
Ingredients
6 eggs (I promise it will taste better if you know the chickens who laid the eggs!)
~200g sugar (use more or less depending on your taste)
10-12 ripe passionfruit
125g butter
Method
Melt the butter in a large saucepan and allow to cool a little (this is so it doesn’t cook the eggs as soon as you add it in).
Beat the eggs and sugar until combined and a bit frothy.
Add the pulp and juice of the passionfruit and the cooled melted butter and beat until combined. If it doesn’t look like enough passionfruit for your liking, add more and beat again.
Pour the mixture back into the saucepan you melted the butter in and place on a medium heat. Keep a close eye on the mix now and stir often, otherwise the eggs will cook on the side of the pot and you will end up with streaks of cooked egg throughout the curd – still edible, just might not look as pretty.
At first the mixture is quite liquid but you will notice it starting to firm up like a custard does. Once it is quite thick and wrinkles stay on the surface it is ready.
Scoop, ladle or pour into clean jars (I poured the mix from the saucepan into a jug and poured it from the jug into the jars.) Allow to cool, label and place in the fridge.
This amount made one large and one small jar.
One Family, One Planet 
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