Lemon (Lilikoi) Curd
3 large egg yolks strained
Zest of one lemon (don't add this for the lilikoi)
1/4 cup of fresh lemon juice or lilikoi
6 T. sugar (for lower sugar version use 3 T. Splenda Blend)
4 T. cold butter cut up in small pieces
Whisk together yolks, juice, zest and sugar in a small saucepan. Cook over medium heat (5-7min.) stirring until mixture coats the spoon. Add the butter pieces slowly until they are all combined. Pour curd into a clean jar and refrigerate.