Lemon and Passion Fruit Curd

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We all love a zesty lemon curd, but what about a lemon and PASSION FRUIT curd? It’s a lovely way to add a lil twist to a classic.

The benefit to adding passion-fruit to this recipe is that alongside the tanginess, you get a hit of those tropical flavours. ALL THE EXOTIC VIBES. I love any recipe that makes me feel like I’m abroad and this is one of them. The sweetness also helps balance out the tartness of the lemons a little so it’s a great alternative for anyone who’s not overly keen on sour flavours. I personally love an abundance of lemon, so you may want to reduce the amount of lemon in this recipe if you’re not about that life.

It also smells amazing when you make this. I would legit love to bottle this scent and bathe it in. It would make a change to not smell like a giant baked potato for once.

Where can I use my curd?

Now you’ve mastered the art of curd making, you can use it spread thickly on your toast, dollop it on pancakes, add as a cake/tart filling or use as a granola topper for your brekky. It’s so fresh and zingy that you’ll struggle not to find a use for it tbh.

My fave way to use this curd is on meringues. Simply buy meringue nests or make your own, then add a layer of chantilly cream and top with your curd.

If you’ve got any leftover lemons, give my garlic, lemon and chilli pasta a go. That’s dinner and dessert sorted for ya bab x



metric imperial

For the Lemon and Passion Fruit Curd

  • 3 3/4oz butter, cubed
  • 110g butter, cubed
  • 7oz caster sugar
  • 200g caster sugar
  • 4 lemons
  • 4 lemons
  • 2 passion fruits
  • 2 passion fruits
  • 4 egg yolks
  • 4 egg yolks
  • 1 whole egg
  • 1 whole egg


  1. To make the curd, you need to to start by separating your egg yolks and placing them in a bowl.
  2. Zest and juice your lemons. Keep the zest to one side.
  3. Then pass the pulp from your passion fruits through a sieve. Keep the seeds to one side.
  4. Add the butter, lemon juice, passion fruit pulp and sugar to a pan and place on a medium heat. Make sure you have another utensil ready to strain your curd into.
  5. Once the butter, lemon juice and sugar is all combined, mix in your egg yolks. Keep stirring so it doesn't split.
  6. Once it's getting thicker it'll coat the back of a spoon and won't drip. That's when you know it's ready. At this point, quickly pass through a sieve and then add back in your lemon zest and passion fruit seeds. Mix until combined.
  7. Cover your mixture with cling film and place in the fridge to chill. Once chilled, it's good to go!
  8. Serving suggestion: Grab some meringue nests (or make them) and fill them with a layer of chantilly cream then place a dollop of curd on top and tuck in!