Passion Fruit Curd (Lilikoi Butter)

Passion fruit curd in a glass weck jar with slices of passion fruit cake topped with mascarpone whipped cream, lilikoi butter, and fresh passion fruit pulp.

5 from 1 vote

Passion Fruit Curd (Lilikoi Butter)

Passion Fruit Curd (Lilikoi Butter) is 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.

Prep Time5

Cook Time10

Total Time15

Course: Condiment, Sweets

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: cups, approximately

Calories: 892kcal

Author: Kathleen Higashiyama

Equipment

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

Storage

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.

Top Tips

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.

Nutrition