Learn how to make any fruit curd with this easy, foolproof recipe! You can make creamy, silky curd with virtually any fruit – such as kiwi, passionfruit, peach, plum, strawberry, and more – with this base recipe! I’ll also go over tips and tricks on how to come out with the perfect curd every time.
For whatever reason, I was on a total curd kick this summer. I was making curd out of everything. In doing so, I was able to come up with the perfect base recipe for any fruit curd. Here’s why my recipe is different:
- The recipe calls for egg yolks AND a whole egg, for a luxurious yet light consistency (instead of using all egg yolks)
- Adding lemon juice no matter what fruit is used, for the classic curd tang
- Clear ways to tell when the curd is done
- Mandatory straining through a mesh sieve to ensure the smoothest curd possible
I know y’all will love this recipe because it’s been tested time and time again, and it’s never gone wrong! Be sure to leave a comment below when you try it, so you can tell me how it went for you! :) Enjoy!!
For more delicious, fruity recipes, try my Mango Dragonfruit Trifles, this Strawberry Grapefruit Ginger Smoothie, or this Melon Checkerboard Salad!
How To Make Any Fruit Curd
Ingredients
- 4 Egg Yolks
- 1 Whole Egg
- 1 Cup Sugar
- 2 Tbsp Freshly-Squeezed Lemon Juice
- 1/2 Cup Purée of Any Fresh Fruit see notes
- 1 Tsp Vanilla Bean Paste or Extract or more, if you'd like
- 1/4 Tsp Salt
- 6 Tbsp Unsalted Butter
Instructions
- To begin, get all of your ingredients ready. To make your fruit purée, take about 1 cup of fresh fruit of your choice, removing any skins as needed, and blend on high in a blender until smooth and creamy. See notes below on how to make a fruit purée using a water-dense fruit.
- Also, prepare your butter by cutting it into cubes. Set aside.
- To a saucepot, add in the 4 egg yolks and one whole egg. Whisk together gently (you don't want to introduce too much air), until the mixture is a little more homogenous. Do not put the pot on heat yet.
- Add in the sugar, lemon juice, fruit purée, vanilla extract, and salt to the saucepot. Whisk these with the eggs until combined.
- Now, put the saucepot on the stove and bring to low heat, whisking CONSTANTLY. Whisking constantly is the name of the game here. Continue to whisk for anywhere between 5-12 minutes, or until fruit curd is thickened. At the beginning, the curd will be runny and liquid-y. When it's done, it will be thicker, almost like the consistency of pudding, but still pourable.
- To test when the fruit curd is ready, dip a spoon into it. If the curd coats the back of the spoon when you pull it out, in a nice even, glossy layer, then it's done. If you have not reached this stage yet, continue whisking on low heat.
- When done, remove the curd from the heat. Add in the cubed butter to the hot curd, and stir until all of the butter is melted.
- Now, pour your curd through a mesh sieve into a bowl. You MUST strain it to remove any fruit pieces or egg pieces that it may contain, otherwise your curd will not be smooth.
- Let the curd cool slightly (you don't want to put it in the refrigerator piping hot), then cover it with cling wrap. Put the curd in the refrigerator, and let chill for at least 2 hours.
- When ready, serve and enjoy!
Notes
- This recipe will yield approximately 1 1/2 cups of curd.
- If the fruit you’re choosing has an edible skin, like peaches or plums, you may want to remove the skin before puréeing. This will help ensure a smoother curd. However, if you have a high-speed blender, you may be able to skip this step!
- If the fruit you’re using has a high water content (like watermelon), purée it as directed in the recipe, then simmer it in a saucepot, stirring frequently, on medium-low heat for 8-10 minutes. This will help remove excess water and concentrate the flavor Then, let it cool completely before adding it into the recipe as instructed above.
How To Make Any Fruit Curd FAQs
Can you make a curd from any fruit? What fruits can be used to make curd?
Pretty much you can! Certain fruits like apples, which have a bit of a grainy flesh, may not be totally ideal. However, they will still work in this recipe! You can try making curd with: pineapple, kiwi, strawberries, cherries, plums, apricots, and more!
How long does fruit curd keep?
Curd keeps in the refrigerator for about 2-3 weeks. It will keep in the freezer for about a year!!
How long does curd take to thicken?
On the stove, it should take anywhere from 5-12 minutes to thicken. I’ve written how to tell when the curd is done in the recipe. Then, once you’re ready to set the curd in the fridge, it will need at least 2 hours to thicken up to its final consistency.
Can you reheat curd to thicken it?
Yes – you can reheat it in a pot over LOW heat on the stove, whisking constantly. The more water content that evaporates from the curd, the thicker it will be.
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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