Recipe: Passionfruit & Lime Butter

Noosa Foodie loves seasonal cooking. On the Sunshine Coast we are currently enjoying an abundance of late summer fruit. My lime tree is full of fruit, and whilst my passionfruit vine is yet to yield, passionfruit are-a-plenty at the Noosa Farmers Market. So when life gives you passionfruit and limes, I say “make Passionfruit & Lime Butter”!

Passionfruit & Limes

This simple recipe is extremely versatile – use it as a filling for tarts and flans, spread it on sourdough toast, serve it with fresh scones, use it to ice a cake, serve it with pancakes or use it to fill melting moments. This recipe makes 2-3 jars, and will keep for at least a month in the refrigerator.

Passionfruit & Lime Butter

4 eggs
3/4 cup sugar
1/2 cup passionfruit pulp
1/4 cup lime juice
2 teaspoons finely grated lime zest
125 butter, chilled and diced

1. Place all ingredients in a heat-proof bowl over simmering water, making sure that the bowl does not touch the water.
2. Whisk constantly until the mixutre is thick enough to coat the back of a spoon – about 10-15 minutes.

Butter coating spoon

3. Pour into warm sterilised jars (see below for instructions) and seal. Store in the refrigerator.

Passionfruit & Lime Butter in Jars

To sterilise jam jars:
1. Wash the jars and lids in hot soapy water and rinse well.
2. Place the jars and lids in a pot of cold water, bring to the boil and simmer for 10 minutes.
3. Drain upside down on a clean tea towel.
4. Place the jars rightway up and the lids in a 120°C oven for 15 minutes.


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