Fill a saucepan with about 2 inches of water and bring to a simmer over medium to medium low.
Using a blender or an immersion blender, puree the lime juice with the chopped kiwis until smooth. In a heat-proof metal mixing bowl (one that can sit on top of the saucepan without touching the water) whisk together the kiwi-lime puree, egg yolks, sugar and lime zest until smooth (1-2 minutes).
Place the bowl over the saucepan. Stirring constantly with a silicone whisk or spatula, cook the mixture until thick enough to coat a spoon. (Note that this process can take anywhere from 7-15 minutes, depending on how fast the water is simmering, how close the bowl is to the water, etc. The mixture will not appear as thick and jellied as store-bought citrus curd, but will have the consistency of warm pudding. It will also thicken more when it cools.)
Remove the bowl from the heat, and add the slices of butter, one at a time, whisking well after each slice until the butter disappears, before whisking in the next slice. Usually, at this point, I would strain the curd through a mesh strainer to remove the zest, but for this recipe, I skipped this step, since I didn’t want to strain out the kiwi seeds as I thought they looked pretty.
Pour into a glass jar and store in the fridge until ready to use. It will be at a spreadable consistency straight from the fridge, or you can gently rewarm it for a "pourable" consistency.
Yields about 2 cups.
Weight Watchers Points Plus Value: 2 points, per tablespoon
Recipe from Curly Girl Kitchen