This passionfruit and lemon curd is sweet and tangy and very quick and easy to make. Much like a classic lemon butter, this curd is made using fresh fruit and eggs that have been cooked together on the stove. Made dairy free, serve this passionfruit and lemon curd with your favourite summer desserts like pavlova or a passionfruit sponge cake.
I absolutely love anything with citrus and I’ve been making lemon butter or lemon curd depending on what you call it, for as long as I can remember. It is one of my favourite condiments to make at home. But the addition of tangy passionfruit just takes it to the next level and is truly one of the most delicious curds you can make.
Homemade fruit curds will usually contain butter as a key ingredient. Wanting a dairy free alternative I’ve been making my curds with coconut oil instead which not only works perfectly, it adds a subtle coconut taste which enhances all the tropical flavours of the lemon and passionfruit.
It’s absolutely divine and I struggle to stop eating it out of the saucepan while still warm with a spoon. It’s a miracle it ever actually finds its way into my desserts!
Key Ingredients
This is such a simple recipe and once you have your fresh fruit, you’ll hopefully have everything else you need already in your pantry.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Eggs – this recipe calls for whole eggs.
- Caster sugar – also known as superfine sugar. If you don’t have it, you can use regular white sugar instead. The finer sugar will just dissolve quicker which is helpful with the shorter cooking time.
- Vanilla extract – for extra flavour I like to add a little vanilla extract but its not essential you can omit if you prefer.
- Coconut oil – replacing butter that is used in traditional curd recipes keeping this recipe dairy free.
- Lemon – we’re going to use both the zest and the juice for maximum flavour.
- Passionfruit – there are many different varieties of passionfruit, but as a general rule the more wrinkly the outside, the more delicious they are going to be.
Step-By-Step Instructions
Honestly I love this recipe because of how simple and easy it is to make.
You’ll need to start with a small saucepan and grab a whisk – that’s it!
Add in all of the ingredients into your saucepan and place it over a low heat, whisking constantly to combine everything.
You want to make sure that your heat is low as if it’s too high you risk scrambling the eggs which is not what we want here! Just let it heat slowly, whisking so that the mixture doesn’t stick to the bottom of the pan and it will gradually thicken.
Once it does start to thicken after about 5-10 minutes, it will happen quickly. When the curd is thick take it off the heat and keep stirring allowing the mixture to cool down slightly.
Depending on what you’re making your curd for, you can allow the curd to cool or place into a sterilised preserving jar.
Optional: If you don’t like passionfruit seeds you can push the curd through a fine metal sieve before using or preserving.
This is a small batch recipe, making approximately 1 cup of passionfruit and lemon curd so I usually make it and use it straight away, however if you have more fruit to use you can increase the quantity of the ingredients.
How to use passionfruit and lemon curd?
- Make a batch of classic scones and use the curd instead of the jam.
- Add as a topping to pavlova.
- Top homemade pancakes or waffles with a dollop of the curd along with fresh fruit and ice cream.
- Swirl it through your favourite yoghurt for breakfast.
- As a cheesecake topping.
- As a filling for cakes.
Recipe FAQs
If sealed and preserved correctly, your curd can last in the fridge for up to 2 months. However once opened then it should be used within 2 weeks.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More sweet sauces:
Vegan Salted Caramel Sauce
How to Make Almond Butter
Vegan Condensed Milk
Passionfruit and Lemon Curd (Dairy Free)
Ingredients
- 2 eggs
- ¼ cup caster sugar/superfine sugar
- ½ teaspoon vanilla extract
- ¼ cup coconut oil
- zest of one small lemon
- juice of one small lemon
- pulp from 1 large passionfruit
Instructions
- Place all ingredients in a pot over low heat.
- Continually whisk together for 5-10 minutes or until the mixture becomes thick and gel-like.
- As soon as it starts to thicken, take the pot off the heat and continue to whisk allowing it to cool slightly. The curd will continue to thicken as it cools.
- Pour the curd into a sterilised jar and set aside to cool completely. Store the curd in the refrigerator.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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