Curd in dessert is a smooth, creamy, and tangy mixture typically made from citrus juice, sugar, eggs, and butter. It’s like the zesty superhero of sweet spreads and fillings, offering a luscious texture that’s both rich and slightly tart. Think lemon curd, the classic Aussie fave, that’s perfect dolloped on scones, swirled into yoghurt, or used as a luscious filling for tarts and cakes. The egg yolks give it that velvety thickness, while the butter adds richness, making curd more dessert than just a spread. It’s a brilliant way to add a punch of fresh flavour with a silky finish to your sweet treats.

Now I used to hate passionfruit, but I have come such a long way to loving this little tropical fruit. The passionfruit takes the place of citrus, as it’s quite an acidic fruit, it gives the curd a wonderful humming tropical and citrus touch. A huge reason I love curd is that it uses up leftover egg yolks, whether that be from shaking cocktail sours or making my pavlova every Christmas. Serving them up in passionfruit skin cups with a touch of fresh passionfruit makes them such a wonderful and tart way to finish a dinner party.

If you’re looking for a more classic citrus curd recipe, which uses grapefruit zest and juice and creates one fo the most luscious curds you’ve ever had, head to my grapefruit pavlova recipe which features it. You can also swap in lemon, or citrus of your choice here.