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Food Trend: Curd Your Enthusiasm

Passion fruit is the new lemon.

Buttery tartlets topped with meringue peaks at Crust Bakery, Victoria

Photo: Gabriel Cabrera

Tangy and tropical, passion fruit curd is replacing lemon curd in pastry staples. Crust Bakery in Victoria uses the fruit’s acidity to balance egg-rich cream in buttery tartlets topped with meringue peaks (pictured). Buttercream Bakeshop in Washington, D.C., tucks the filling into croissant dough to make passion-fruit flakies, while Brisbane’s Flour & Chocolate rolls it into vanilla sponge roulades. And jars of Illinois-based Rare Bird Preserves passion-fruit curd, available in a dozen states, are sure to spread the joy.

Buttercream Bakeshop, 1250 9th St. Nw, Washington, D.C., 202-735-0102
Crust Bakery, 730 Fort St., Victoria, 250-978-2253
Flour & Chocolate, 4/621 Wynnum Rd., Brisbane, Australia, 61-7-3161-6246
Rare Bird Preserves,



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