Last summer, I made the Lemon Raspberry Cake from Joanne Chang’s Flour cookbook. The cake was delicious, but it made me wonder what it would taste like with coconut and passion fruit flavours.  The first step in changing the recipe was to make passion fruit curd. Most online recipes for passion fruit curd are from Australia or the UK, and call for caster sugar. I had no intention of finding/buying caster sugar, so decided to use the lemon curd recipe from the “Lemon Raspberry Cake”  recipe, substituting passion fruit for lemon juice.

Jar of sunshine passion fruit curd

Passion fruit juice in the juice aisle is usually made of pear or pineapple juice with passion fruit flavour. I opted for passion fruit puree, which had no added sugar. The recipe contains:

  • 275 g passion fruit puree
  • 56g unsalted butter
  • 2 tablespoons of milk  (the original recipe calls for heavy cream, but I would have no use for the remainder)
  • 4 eggs
  • 2 egg yolks
  • 200 g granulated white sugar (brown tastes the same, but affects the colour)
  • 0.5 tsp salt
  • 1 tsp vanilla extract

This yielded just over 2 cups of delicious passion fruit curd. It was full of passion fruit flavour – tart, and sweet and delicious!

I used it on top of a cheesecake, with raspberries and mango chunks.

Passion fruit cheesecake

Have you tried making passion fruit curd?