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Lilikoi Butter (Passion Fruit Curd) Recipe

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This recipe for Lilikoi Butter (Passion Fruit Curd) is from Mom’s Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup passsion fruit purée (fresh or Goya frozen)
9 large egg yolks
1¼ cups granulated sugar
1 cup (½ pound) unsalted butter, room temperature & cut into 1” pieces
½ tsp kosher salt
Directions:
Directions:
Whisk together passion fruit purée, egg yolks, and sugar in a medium sized heavy bottom saucepan. Place over medium high heat and cook, whisking continuously until the mixture thickens (about 8 minutes). To test the thickness, dip a wooden spoon in the mixture and run your finger through it. If it coats the spoon and leaves a line when you run your finger through it, it’s ready.
Turn off heat (but leave on burner) and whisk in salt and the butter, one piece at a time until melted and completely incorporated. Remove from stove and pour through fine sieve into a bowl - discard any solids. Press a piece of plastic wrap against surface of curd to prevent skin as it cools and chill in refrigerator. Will keep 2 weeks in fridge or freezes well.
Number Of Servings:
Number Of Servings:
Yields about 2-1/2 cups
Personal Notes:
Personal Notes:
Dad had a Lilikoi vine that produced like crazy at their La Mirada house. The fruit are best when the skin is wrinkled and they fall to the ground. Mom and I made this together several times during her last years - she loved it! We used the leftover egg whites to make angel food cake & served them together - yum!

 

 

 

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