Maracuya Coconut Lime Curd
- 2 ripe passion fruits
- ⅓ cup coconut water
- ⅓ cup butter
- ⅓ cup unrefined cane sugar
- 2 large limes, zested and juiced
- ½ vanilla bean, split (optional)
- 3 egg yolks
- 1 egg
- pinch sea salt
- Split passionfruit in half with a sharp knife, and transfer pulp to a small bowl; add coconut water; whisk to combine. Make certain to whisk enough to loosen seeds from pulp. Do not strain; set aside.
- Combine butter, sugar, lime juice and zest in a small saucepan. Scrape beans from vanilla bean; add both beans and pod to saucepan.
- Melt butter mixture over medium heat; stir until sugar dissolves. Add passion fruit mixture and stir; remove pan from heat.
- Whisk egg yolks, whole egg and sea salt until combined in a small bowl. Slowly pour eggs into the butter mixture while stirring with a wooden spoon. Return saucepan to stove; stir continuously over medium heat until mixture thickens, about 8 to 10 minutes. Do not boil to prevent egg whites from curdling.
- When the curd coats the back of spoon, remove pan from heat, and pour curd into a non-reactive glass bowl.
- Combine ice with water in another bowl, and place the bowl with the curd on top of the ice bath; allow to cool by continuously stirring custard mixture.
- Serve once curd is cold by placing into small bowls or preserve by pressure sealing in glass jars, refrigerated, for up to 5 days.
You can substitute 1/4 cup honey (or similar sugar substitute) instead of using unrefined cane sugar.
What others are saying
Sam Dalton says:
This is a delicious curd that I chose to make with special key limes that were gifted to us. We served it with a side of butter biscuit cookies, and they were perfect together.
Greg Jones says:
This lime curd is very sweet and reminds me of something I would have in the Caribbean. It's a nice dessert, especially if you are wanting to impress someone special. My wife and I loved it.