Passion Fruit Curd (Lilikoi Butter) is a creamy, tangy spread or topping full of passion fruit flavor. Follow our easy recipe to whip up a batch in just 15 minutes! Add it to cake, tarts, scones, cookies, and more.
Passion fruit curd, or lilikoi butter, is one of our favorite breakfast spreads to add flavor to muffins, scones, and more. We love what the unique passion fruit flavor adds to simple baked goods, from brunch to dessert. Make a batch to enjoy and share as a gift!
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What is Passion Fruit Curd?
Passion fruit curd, also known as Lilikoi butter in Hawaii, is decadent and tangy spread made of passion fruit, sugar, eggs, butter, and vanilla. It has a custard like texture and can be used as a topping or filling for many desserts. In order to make it, you just need to whisk the ingredients and warm them over the stove until they thicken.
About Passion Fruit Curd
- Taste - Passion fruit curd is uniquely sweet and tangy.
- Texture - The curd is a little bit thicker than custard or jam, but still thin enough to spread.
- Effort - This recipe is easy. All you need to do is whisk the ingredients while they cook.
- Time - It only takes 15 minutes to whisk and warm the ingredients.
Ingredients
- Sugar - Granulated sugar adds sweetness and moisture to the curd.
- Passion fruit puree or pulp - Passion fruit puree or pulp provides the signature sweet, tart, and tangy flavor.
- Eggs - Eggs add moisture.
- Egg yolks - Egg yolks thicken the curd and give it a custardy texture.
- Unsalted butter - Butter gives the curd its creamy texture. We recommend high-quality European butter, which results in an even richer curd.
- Vanilla extract or bean paste - Vanilla adds complexity and sweetness to the curd. For a stronger vanilla flavor, use vanilla bean paste.
See recipe card for quantities.
Substitutions/Variations
- Less sugar - You can reduce the amount of sugar in this recipe, just add an egg yolk to keep the curd thick.
- Brown sugar - Brown sugar adds a rich caramel, molasses-like flavor. However, it will affect the color of the curd.
- Thinner curd - If you want a thinner curd to drizzle on a passion fruit cake or pancakes, only use 1 egg yolk and cook for less time.
- Passion lemon curd - Mix passion fruit and lemon juice for a passion-lemon curd fusion.
- Passion Orange Guava (POG)Â - Use equal parts passion fruit puree, orange juice, and guava juice to make the famous passion-orange-guava combination that is popular in Hawaii.
- Tropical curd - Use half passion fruit puree and half mango puree to create for a delicious tropical fruit curd.
Instructions
- Mix ingredients - In a large mixing bowl, add the granulated sugar, eggs, egg yolks, and vanilla extract and whisk together until smooth, about a minute. Then set aside. (Photo 1 and 2)
- Heat passion fruit and butter - Add passion fruit puree and butter to a thick-bottomed saucepan or pot over low heat and stir until the butter is melted. Do not let the butter brown or burn. Then remove from heat. (Photo 3)
- Temper - Add a couple of tablespoons of the egg mixture to the butter mixture and stir to temper the mixture. (Photo 4)
- Incorporate ingredients - Then pour the rest of the egg and sugar mixture and the kosher or sea salt into the pot with the passion fruit butter mixture and stir. Cook on low heat and stir until the mixture thickens, about 7 minutes. If you prefer a thicker curd, cook for an additional 3-5 minutes. (Photo 5 and 6)
- Set the curd - When ready, the curd will be silky and smooth. Test doneness then turn off the stove and allow the curd to cool then give it a stir. Then transfer the curd to jars and refrigerate once cooled. Enjoy within 2 weeks. (Photo 7 and 8)
Pro tip - To check that the curd is thickened enough, dip a spoon or silicone spatula in the curd and trace your finger across the back. If it makes a clean line, the curd is done and ready to transfer to a jar to cool.
Storage
This easy passion fruit curd can be refrigerated in an air-tight container or lidded jar for up to 2 weeks. You can also freeze passion fruit curd in a freezer safe container for up to 1 year. In order to thaw it, place it in the fridge overnight. After thawing, enjoy it within 2 weeks.
Top Tips
- Whisk constantly while you warm the curd to ensure it doesn't get lumpy.
- If your curd isn't thick, it may not be heated enough and you should keep stirring it. Also, remember that curd will thicken more once cooled.
Recipes FAQs
Once you have cooked the curd for at least 7 minutes, dip your spoon into it then run your finger over the back of the spoon. If your finger leaves a clean line through the curd on the back of the spoon, it is done.
This means it probably isn't cooked enough yet. Keep whisking while it cooks until it thickens. If you have cooked it for 10 minutes and it is still thin, add another egg yolk and stir constantly.
Yes, all of the ingredients in this passionfruit curd recipe are gluten free.
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📖 Recipe
Passion Fruit Curd (Lilikoi Butter)
Equipment
- 1 knife
Ingredients
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 egg yolks room temperature
- 1 teaspoon vanilla extract or vanilla bean paste optional
- ½ cup passion fruit puree or pulp
- ½ cup unsalted butter cubed
- ½ teaspoon kosher salt or sea salt
Instructions
- Mix ingredients - In a large mixing bowl, add the granulated sugar, eggs, egg yolks, and vanilla extract and whisk together until smooth and light in color, about a minute. Set aside.1 cup granulated sugar, 2 large eggs, 2 egg yolks, 1 teaspoon vanilla extract or vanilla bean paste
- Heat passion fruit and butter - Add passion fruit puree and butter to a thick-bottomed saucepan or pot over low heat and stir until the butter is melted. Do not let the butter brown or burn. Remove from heat.½ cup passion fruit puree or pulp, ½ cup unsalted butter
- Incorporate ingredients - Add a couple of tablespoons of the egg mixture to the butter mixture and stir to temper the mixture. Pour the rest of the egg and sugar mixture and the kosher or sea salt into the pot with the passion fruit butter mixture and stir. Cook on low heat and stir until the mixture thickens, about 7 minutes. If you prefer a thicker curd, cook for an additional 3-5 minutes.½ teaspoon kosher salt or sea salt
- Set the curd - When ready, the curd will be silky and smooth. Turn off the stove and allow the curd to cool then give it a stir. Transfer the curd to jars and refrigerate once cooled. Enjoy within 2 weeks.
Notes
- Refrigerate passion fruit curd in an air-tight container or lidded jar for up to 2 weeks. You can also freeze passion fruit curd in a freezer safe container for up to 1 year. In order to thaw it, place it in the fridge overnight. After thawing, enjoy it within 2 weeks.
- To check that the curd is thickened enough, dip a spoon or silicone spatula in the curd and trace your finger across the back. If it makes a clean line, the curd is ready to transfer to a jar to cool.
- Whisk constantly while you warm the curd to ensure it doesn't get lumpy.
- If your curd isn't thick, it may not be heated enough and you should keep stirring it. Also, remember that curd will thicken more once cooled.
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