Passionfruit and lemon butter

Only a few simple ingredients to create this sweet spread.

  • 15 mins preparation
  • 15 mins cooking
  • Makes 2 Cup
  • Print
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Passionfruit and lemon butter
  • 4 eggs
  • 3/4 cup sugar
  • 125 gram butter, chopped
  • pulp 6 passionfruit
  • 3 lemons and finely grated zest 1 lemon, juice
  • 1/4 cup water


Passionfruit and lemon butter
  • 1
    In a medium heatproof bowl, whisk together eggs and sugar until combined. Place bowl over a saucepan of gently simmering water.
  • 2
    Gradually add butter, passionfruit pulp, lemon juice and zest, and water. Whisk over a low heat for 10-15 minutes until mixture thickens and coats the back of a wooden spoon. Do not allow to boil.
  • 3
    Pour liquid into warm, sterilised jars and seal straight away. This butter will keep in a cool place for up to 2 months, but chill in the fridge once opened.


This is delicious as a filling in mini tart cases, served with scones, or drizzled over pavlova. Label and date the jars of butter before wrapping.

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