Passion Curd

Perfectly sweet and tart and tasting like the fresh fruit, if not better, this curd has superseded lemon as my all-time favourite fruit spread/cake and pie filling.

The recipe is a basic curd recipe that involves cooking, but not allowing to boil, a mixture of passion fruit puree, egg yolks, sugar and butter until thickened. Passing the mixture through a strainer before cooling ensures removal of any cooked egg bits or passion fruit clumps and a perfectly smooth curd.

I’ve made this recipe a few times now, and I’ve learned from experience (and also a recommendation from the author’s blog) that weighing the ingredients yields a curd with the best consistency.

I used it most recently as a filling for a white velvet cake frosted with white chocolate mousseline buttercream, both recipes from The Cake Bible.