Passion Fruit and Lemon Curd Tart
Makes 1 (9-inch) tart
  • 4 large eggs (200 grams)
  • 4 large egg yolks (74 grams)
  • 1 cup (200 grams) granulated sugar
  • ¾ cup (180 grams) passion fruit purée*
  • 2 tablespoons (6 grams) lemon zest
  • ¼ cup (60 grams) fresh lemon juice
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (113 grams) unsalted butter, cubed and softened
  • Pâte Sablée (recipe follows)
  • Italian Meringue (recipe follows)
  1. Place a fine-mesh sieve over a medium bowl; set aside. In another medium bowl, whisk together eggs and egg yolks until well combined; set aside.
  2. In a medium saucepan, whisk together sugar, passion fruit purée, lemon zest and juice, and salt. Cook over medium-low heat until sugar is dissolved and mixture begins to steam. (Do not boil.) Pour hot passion fruit mixture into egg mixture in a slow, steady stream, whisking constantly. Return mixture to saucepan. Cook, stirring slowly and constantly in a figure eight motion with a silicone spatula, until curd is thickened and can coat the back of a spoon and an instant-read thermometer registers 180°F (82°C) and 182°F (83°C), 10 to 12 minutes.
  3. Press curd through prepared sieve into bowl, discarding solids. Stir in butter, 1 to 2 cubes at a time, letting each cube melt before adding the next. Pour curd into prepared Pâte Sablée. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Chill until set; refrigerate at least 4 hours and freeze for 30 minutes. Alternatively, refrigerate for 24 hours.
  4. When ready to serve, top with Italian Meringue. Using a handheld kitchen torch, carefully brown meringue. Serve immediately.
*We used Canoa Passion Fruit Purée, available at Latin American food stores or online.
Recipe by Bake from Scratch at