Part 2 of 3 - Part 1: Cupcakes, Part 3: Lilikoi Frosting)

It is currently lilikoi (passionfruit) season in Hawai'i, although it is getting close to the end - as of yesterday, Kokua Market still has some for sale (the farmers markets may have vendors selling the fresh fruit as well). I have been hoarding lilikoi pulp for months, getting fruit from my Mom Mom in Makaha and my hanai Mom in Manoa. Most of it got used for the wedding, but I do have some still stashed away. It won't last long, though. I've got a couple more recipes using lilikoi juice that are too good to save for special occasions!

Vegans: I'm working on a vegan lilikoi cupcake filling, and I'll post it when I get results I like. [update: never figured out a good curd, but now I have a jelly recipe using Pomonas Universal pectin - vegan and gluten-free - Lilikoi Lovers Passionfruit Jelly]

You really should use the freshest possible lilikoi juice for these recipes. About 5 - 6 fruits yield what I need for this curd recipe - I just cut them open (a serrated knife, like a breadknife or steak knife, works really well) and press the pulp through a mesh strainer. For a higher yield, heat the pulp up first, or give it a quick whirl in a food processor. If you have a Vitamix, you can blast the pulp, seeds and all, until smooth. This does NOT work well with a standard household blender - the broken seed pieces can be small enough to pass through a mesh strainer and still large enough to have jagged edges and be unpleasant to eat. The whole seeds are edible and in theory you could just leave them in - I did not want anyone at the wedding to bite into a cupcake and be alarmed by black spots in the center, though. If you can't get fresh, you can try frozen pulp (like Goya brand, available at many Latin/Hispanic markets) or Dafruta brand unsweetened passionfruit juice concentrate (also available in Latin/Hispanic markets - do not dilute, use it full strength. Mercado de la Raza in Honolulu carries it).

Lilikoi Curd Filling

heavily adapted from Ina Garten's lemon curd recipe in The Barefoot Contessa Cookbook

makes about 2 cups [480 mL] - enough to ﬁll a 9" [23 x 3.5-centimeter] 3-layer cake or about 24 cupcakes

1/3 cup [70 grams] unsalted butter, at room temperature

3/4 cup [150 g] sugar

4 - 5 large egg yolks (4 for a softer, sauce-like curd, 5 for a thicker curd)

1 cup [250 mL] fresh lilikoi (passionfruit) juice

1 Tbs [15 mL] lemon juice (optional)

1/2 tsp [not sure how to convert this - a big pinch?] lemon zest (optional)

Cream butter and sugar together. Add remaining ingredients and blend. In a bain-marie (metal bowl set over pot of simmering water) or a double boiler, whisk frequently until

curd reaches 160 °F [71 ℃] (10 - 15 minutes). Curd will thicken further as it cools. Pour into bowl and press plastic wrap [cling ﬁlm] onto surface so "skin" will not form. Refrigerate until completely cooled before using. Use within 3 - 5 days. Keep refrigerated.