A Fruit Curd for Every Season

Thanks to the Great British Bake Off (Baking Show), I’ve tried lots of new things in the kitchen. One of these is fruit curd. After going through many varieties of fruit, my family has settled on these recipes as our favorites. Any kind of fruit curd is excellent on waffles, cake, or even toast. I’d describe curd as a cross between a jelly and a pudding.

The Method

Though many recipes use a double boiler, I’ve figured out how to make it work without one. The method is the same for each recipe. Note: I always use salted butter and don’t add any additional salt to the recipe.

  1. Start with a cold pan and add the ingredients in the order listed.
  2. Then, turn the burner to medium and whisk constantly until the curd thickens.
  3. Strain the curd to make sure it’s extra smooth. (This step is always listed, even in recipes using a double boiler. It removes most of the zest and/or pureed fruit chunks and seeds, which I think have a weird texture if you leave them in.)
  4. Whisk in the butter 1 T. at a time.
  5. Cover the curd with plastic wrap, pressing it to the surface so it doesn’t form a skin.
  6. When the curd reaches room temperature, store it in the fridge. Use within 1 week.

The Recipes

Spring: Strawberry Curd

1/2 c. sugar

1 T. cornstarch

1 T. lemon juice

8 oz. strawberries, pureed

2 egg yolks

4 T. butter

Summer: Lime Curd

3/4 c. sugar

1 T. lime zest (from about 2 limes)

1/2 c. fresh lime juice (from about 4 limes)

4 egg yolks

4 T. butter

Summer: Peach Curd

1 c. sugar

1 T. lemon juice

medium peach, pureed

2 egg yolks

4 T. butter

Fall: Cranberry Curd

6 oz. fresh cranberries

1/2 c. water

Cook the cranberries in the water until they pop open. Once cooled, add with all the other ingredients (except butter) to a blender and puree. Proceed with the basic directions above, starting with Step 2.

3/4 c. sugar

4 egg yolks

4 T. butter

Winter: Lemon Curd

2/3 c. sugar

1 T. lemon zest (from about 1 lemon)

1/3 c. fresh lemon juice (from about 3 lemons)

4 egg yolks

4 T. butter

What to Do With Fruit Curd

Our favorite use for any fruit curd is on cake! Make a white cake, top with curd, and then add a layer of whipped cream. I usually make 1 1/2 batches of stabilized whipped cream so it will hold its shape for a few days. Though I usually make sheet cakes, curd is thick enough to put between layers as well. It won’t be as thick as a layer of frosting because the flavor is much stronger and not as sweet.

white cake with lemon curd and whipped cream

A Fruit Curd for Every Season

Any kind of fruit curd is excellent on waffles, cake, or even toast. I’d describe curd as a cross between a jelly and a pudding.
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Prep Time 5 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 24

Ingredients
  

Strawberry Curd

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 8 ounces strawberries pureed
  • 2 egg yolks
  • 4 tablespoons butter

Lime Curd

  • 3/4 cup sugar
  • 1 tablespoon lime zest from 2 limes
  • 1/2 cup lime juice fresh, from 4 limes
  • 4 egg yolks
  • 4 tablespoons butter

Peach Curd

  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 peach pureed
  • 2 egg yolks
  • 4 tablespoons butter

Cranberry Curd

  • 6 ounces fresh cranberries
  • 1/2 cup water
  • 3/4 cup sugar
  • 4 egg yolks
  • 4 tablespoons butter

Lemon Curd

  • 2/3 cup sugar
  • 1 tablespoon lemon zest from 1 lemon
  • 1/3 cup lemon juice fresh, from 3 lemons
  • 4 egg yolks
  • 4 tablespoons butter

Instructions
 

Strawberry Curd

  • Start with a cold pan and add the ingredients in the order listed.
    1/2 cup sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, 8 ounces strawberries, 2 egg yolks
  • Turn the burner to medium and whisk constantly until the curd thickens.
  • Strain the curd to make sure it's extra smooth. Whisk in the butter 1 tablespoon at a time.
    4 tablespoons butter
  • Cover the curd with plastic wrap, pressing it to the surface so it doesn't form a skin. Chill before using.

Lime Curd

  • Start with a cold pan and add the ingredients in the order listed.
    3/4 cup sugar, 1 tablespoon lime zest, 1/2 cup lime juice, 4 egg yolks
  • Turn the burner to medium and whisk constantly until the curd thickens.
  • Strain the curd to make sure it's extra smooth. Whisk in the butter 1 tablespoon at a time.
    4 tablespoons butter
  • Cover the curd with plastic wrap, pressing it to the surface so it doesn't form a skin. Chill before using.

Peach Curd

  • Start with a cold pan and add the ingredients in the order listed.
    1 cup sugar, 1 tablespoon lemon juice, 1 peach, 2 egg yolks
  • Turn the burner to medium and whisk constantly until the curd thickens.
  • Strain the curd to make sure it's extra smooth. Whisk in the butter 1 tablespoon at a time.
    4 tablespoons butter
  • Cover the curd with plastic wrap, pressing it to the surface so it doesn't form a skin. Chill before using.

Cranberry Curd

  • Cook the cranberries in the water until they pop open. Once cooled, add with all the other ingredients (except butter) to a blender and puree.
    6 ounces fresh cranberries, 1/2 cup water, 3/4 cup sugar, 4 egg yolks
  • Turn the burner to medium and whisk constantly until the curd thickens.
  • Strain the curd to make sure it's extra smooth. Whisk in the butter 1 tablespoon at a time.
    4 tablespoons butter
  • Cover the curd with plastic wrap, pressing it to the surface so it doesn't form a skin. Chill before using.

Lemon Curd

  • Start with a cold pan and add the ingredients in the order listed.
    2/3 cup sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, 4 egg yolks
  • Turn the burner to medium and whisk constantly until the curd thickens.
  • Strain the curd to make sure it's extra smooth. Whisk in the butter 1 tablespoon at a time.
    4 tablespoons butter
  • Cover the curd with plastic wrap, pressing it to the surface so it doesn't form a skin. Chill before using.
Keyword cakes and pies
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