Not So Sweet Passionfruit Curd for Passover

Nutriscore Rating: 57/100

Brighten up your Passover table with this "Not So Sweet Passionfruit Curd," a zesty, less sugary twist on a classic dessert spread. Made with fresh passionfruit pulp, eggs, and a touch of butter, this silky curd strikes the perfect balance between tangy and creamy. With just a third of a cup of sugar, it lets the tropical tartness of the passionfruit shine, making it a refreshing alternative to overly sweet confections. Prepared over a gentle bain-marie, this luxurious curd is Passover-friendly and perfect for spreading on matzo, filling desserts, or enjoying straight from the jar. Easy to make in under 30 minutes and with only 6 ingredients, it’s the ultimate springtime treat to elevate your holiday or everyday snacking.

Recipe Information

• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

6 items

• 1 cup Fresh passionfruit pulp
• 3 pieces Large eggs
• 2 pieces Large egg yolks
• 0.33 cup Granulated sugar
• 6 tablespoons Unsalted butter (cut into cubes, room temperature)
• 0.25 teaspoon Kosher salt

📝 Instructions

8 steps

1. 1. In a medium, heatproof bowl, whisk together the passionfruit pulp, whole eggs, egg yolks, granulated sugar, and kosher salt until smooth.

2. 2. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir continuously with a spatula to prevent the eggs from scrambling.

3. 3. Cook the mixture for 8–12 minutes, or until it thickens enough to coat the back of the spatula. The curd should reach about 170°F (77°C) if you're using a thermometer.

4. 4. Once thickened, remove the bowl from the heat and immediately stir in the cubed butter, one piece at a time. Continue stirring until the butter is fully incorporated and the curd is smooth.

5. 5. Strain the curd through a fine-mesh sieve into a clean bowl to remove any small bits of egg or pulp seeds, ensuring a silky texture.

6. 6. Allow the curd to cool to room temperature, then transfer it to a jar or airtight container.

7. 7. Refrigerate the curd for at least 2 hours to set. It will thicken further as it chills.

8. 8. Serve as a topping for matzo, as a filling for Passover-friendly desserts, or enjoy by the spoonful. The curd will keep in the fridge for up to 5 days.

Nutrition Facts

1 serving (71.6g)

Calories		178
% Daily Value*
Total Fat		11.8 g	15%
	Saturated Fat	6.5 g	33%
	Polyunsaturated Fat	0.0 g
Cholesterol		139 mg	46%
Sodium		56 mg	2%
Total Carbohydrate		15.6 g	6%
	Dietary Fiber	3.1 g	11%
	Total Sugars	11.8 g
Protein		3.6 g	7%
Vitamin D		0.6 mcg	3%
Calcium		21 mg	2%
Iron		0.9 mg	5%
Potassium		136 mg	3%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 852 cal (58.1%%)

Protein: 116 cal (8.0%%)

Carbs: 498 cal (34.0%%)