Lemon butter/ lemon passionfruit butter

Lemon butter/ lemon passionfruit butter



  • 4 eggs
  • half a cup lemon juice
  • 3/4 cup white sugar
  • 1/4 cup water (substitute this for passionfruit pulp if making lemon/passionfruit butter)
  • 2 tbsp lemon zest
  • 125g butter, chopped into cubes



Mix eggs and sugar together in a glass bowl and then place the bowl over a saucepan of simmering water (double boiler style).

When the sugar is dissolved, add pulp/water, zest and stir until combined.

Add a quarter of the butter and stir until melted. Once melted, add another quarter, stir until melted. Continue until all the butter has been added and combined.

Simmer for a further 15 minutes, or until the butter sticks to back of a spoon.

Take off the saucepan, and leave to cool for 20 minutes.

Pour into sterilised jars. Seal and then refrigerate.


    • This curd is delicious served on toast or used as a filling for cakes.
    • My Nan shared with me her Lemon Butter Recipe. My Nan used to make lemon butter when I was young, and it was never in the family fridge for long. We’d devour it. It’s great to have this recipe and now make it for my family!
    • Nans recipe doesn’t have the passionfruit option but a good friend makes a killer passionfruit lemon butter so I have been inspired to combine the two.

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This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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