This 5-ingredient Yuzu Passionfruit curd recipe makes a sweet and tangy curd bursting with flavor. It's perfect for filling cakes, spreading on toast, or swirling into yogurt.

Why You’ll Love This Recipe

Ease Level: It's super easy! Just be careful not to cook it on too high heat or for too long, as that could cause the mixture to curdle. Aside from that, it’s a simple, beginner-friendly recipe.

Flavor Profile: Sweet, tangy, and bursting with fruity flavor! For extra tang, reduce the sugar or add a touch of granulated citric acid. In the words of my friend (AKA food taste tester), “I could put this on everything!”.

I developed this recipe for my long time, citrus-loving friend’s 30th birthday. To make her cake extra special, I paired the Yuzu Passionfruit curd with a Yuzu ganache and added white chocolate pearl crispies for texture, all layered inside a toasted pecan vanilla cake.

Main Ingredients

Egg yolks: Egg yolks play a crucial role in this Yuzu Passionfruit curd by acting as a thickening agent. When gently heated, the proteins in the yolks coagulate, transforming the liquid mixture into a smooth, creamy consistency. They also contribute to the rich, velvety texture and give the curd a silky mouthfeel. Additionally, egg yolks add a subtle richness and enhance the bright flavor of the Yuzu and Passionfruit flavors while balancing its tartness. If you prefer to use the whole egg, you can definitely do that but stir constantly to avoid uneven textures in your curd. Egg whites and egg yolk coagulate at different temperatures so you may end up with a slightly lumpy curd but no worries, just use a strainer!
Yuzu juice: Yuzu juice comes from the yuzu fruit, a citrus native to East Asia, primarily Japan, Korea, and China. The fruit is small, with a bumpy, yellow-y (greenish tint) rind, and has a unique flavor that combines elements of lemon, lime, and grapefruit. Yuzu juice is known for its tartness and fragrant, floral aroma. It's often used in Japanese cuisine to flavor sauces, marinades, dressings, desserts, and beverages. If you aren't able to find pure yuzu juice, you can sub for fresh lemon juice instead.
Passionfruit pulp: Passionfruit is a tropical fruit known for its vibrant, sweet-tart flavor and fragrant aroma, similar to the Yuzu. It has a tough, slightly wrinkled rind that can range in color from purple to yellow, depending on the variety. Inside, the fruit is filled with a jelly-like pulp containing numerous small, edible seeds. The pulp is bright orange or yellow and is packed with a tangy, tropical taste that’s often described as a mix of citrus, pineapple, and guava. I've used fresh, fresh from a bag, and frozen passionfruit juice/pulp before and both work! Just make sure it's unsweetened (or not too sweet) when making the recipe or you may need to adjust the sugar you add for the curd. I’ve used this curd in sweet AND savory dishes with delicious results!
Granulated citric acid: Granulated citric acid is a crystalline form of citric acid, a natural compound found in citrus fruits like lemons, limes, and oranges. It's commonly used as a preservative, flavor enhancer, or acidulant in foods and beverages. I love to add granulated citric acid for more zing in sauces when I don’t want to add more liquids.

Yuzu Passionfruit Curd

This 5-ingredient Yuzu Passionfruit curd recipe makes a sweet and tangy curd bursting with flavor. It's perfect for filling cakes, spreading on toast, or swirling into yogurt.

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Prep Time 5

Cook Time 10

Cooling 30

Course Breakfast, Dessert, Snack

Cuisine American, Chinese, Taiwanese

Ingredients

50 grams granulated white sugar
3 large egg yolks
50 grams Yuzu juice
50 grams Passionfruit pulp blended if there are seeds
2 tablespoons unsalted butter
½ teaspoon granulated citric acid optional, more to taste

Instructions

In a saucepan, whisk together 50 grams granulated white sugar and 3 large egg yolks until well combined. Add 50 grams Yuzu juice and 50 grams Passionfruit pulp, then stir to mix.
Place the saucepan over medium-low heat, stirring constantly to avoid burning. Cook the curd until it begins to bubble and thickens enough to coat the back of a spoon. Remove from the heat immediately.
While the curd is still warm, stir in 2 tablespoons unsalted butter until fully incorporated. For extra tartness, mix in ½ teaspoon granulated citric acid while the curd is still warm.