In the US, most of us think of cheese when we hear the word “curd.” However, curds made of fruit are popular in other parts of the world. They are eaten as a spread or as a dessert topping. My first introduction to fruit curd was the lemon kind, but lemon has never been my first choice. I figured that it would also work with passion fruit, due to the high acidity. The passion fruit curd is now the only curd that I ever make.
You can use curd in a lot of ways. I have personally used it as a filling for cakes or sweet rolls, yogurt topping, pie/tart filling, and macaron filling.
Pressure Cooker Passion Fruit Curd
Ingredients
- 1/3 cup seedless passion fruit pulp
- 3/8 cup sugar
- 2 large eggs (or 3 yolks)
- 3 tbsp butter, cubed
Directions
Combine the passion fruit pulp, sugar, and eggs in a blender. Pour into a 16oz mason jar. Cover the mason jar, but do not screw on the ring.
Add 1 cup of water to the liner of your electric pressure cooker. Place the covered mason jar on a trivet in the pressure cooker. Cover, seal, and cook on High Pressure for 10 minutes. When the timer is up, let the pressure release naturally for an additional 10 minutes before releasing any remaining pressure.
Carefully remove the jar from the pressure cooker and uncover. Add the cubed butter and whisk vigorously until all of the butter is melted and the mixture is smooth. Let the passion fruit curd cool completely before refrigerating.