In a medium saucepan, whisk together the Lilikoi pulp, granulated sugar, and egg yolks.

Place the saucepan over medium heat, stirring continuously to prevent the eggs from scrambling.

Continue stirring until the mixture thickens and coats the back of a spoon, about 10-15 minutes.

Remove the saucepan from heat and strain the mixture through a fine mesh strainer.

While the mixture is still warm, add the cubed unsalted butter and lemon juice. Stir until fully melted and incorporated.

Let the mixture cool slightly, then transfer it to a clean jar.

Place the jar in the refrigerator for at least 2 hours to solidify.

Once set, your Lilikoi Butter is ready to enjoy!