Fruit Curd Recipes – Hints, Tips & FAQs

This post contains information on the quick and easy curd method that I employ and ways to troubleshoot any issues. I’ve also included serving suggestions, tips for how to develop your own flavours and other useful information like how long curd will store for and if it can be frozen.

As I am totally obsessed with developing fruit curd recipes and keep adding more and more recipes to this site, I’ve discovered that much of the information for one curd is relevant to all of the different flavour curds that I’ve developed.

More information like ways to vary the flavour, advice on the best fruit to use and preparation method for a particular recipe can be found in each relevant recipe post.

If you have any other questions, or even want to request that I develop a certain flavour of fruit curd, make sure to let me know in the comments section below.

What makes a Fruit Curd Recipe Quick and Easy?

Many fruit curd recipes call for the mixture of fruit puree or juice to be stirred over a double boiler on a very low temperature at glacial pace. The double boiler method can take up to 30 or 40 minutes of constant stirring. I also find that double boilers are very easy to tip over.

Most recipes also call for the ingredients to be added at various times and simply stirred into the other ingredients whilst being heated. I find that this can often mean that ingredients aren’t properly incorporated and it is easy to end up with little pieces of stringy uncooked egg.

My Quick & Easy Method

My method cooks the curd in a pan over direct heat. The final stage of the cooking and thickening process usually takes between 3 and 8 minutes.

The reason that I have been able to reduce the time for this stage of the curd making process is by using a blender to incorporate all the ingredients together before this stage.

And fruits that need to be cooked down are added to the pan first. This includes fruits like plums and peaches. Then the butter and sugar are added and heated until the butter is melted and sugar is dissolved.

For the recipes where the fruit does not need to be cooked like when using berries or when using only the juice of the fruit like with clementines, the butter and sugar is heated then added to the raw fruit or juice.

At this stage all the ingredients are blended in a jug off the heat. The eggs are added and the mixture is blended again. There is no need to wait for the mixture to cool before the eggs are added which also saves time. The eggs start to be cooked by the warmth and have the chance to be fully incorporated. The mixture starts to emulsify and gets ever so slightly aerated.

Once the curd mix is sieved back into the saucepan, it is simply a case of heating it until thickened. And whilst you don’t want to heat it on a very high heat, I find that because of all that pre blitzing, you can get away with cooking it much more quickly. It usually takes between 3 and 8 minutes depending on how confident you are.

Because everything has been well blended and strained, the curd will remain perfectly smooth and should not split, even over a medium heat.

And thats it. The curd can be cooled and used. Its really ridiculously simple.

Why is this method foolproof?

By melting in the sugar and butter before blending, this reduces any chance of the mixture splitting.

Blending in the eggs also removes any chance of the eggs from curdling. Little pieces of uncooked egg white is the most common issue when making fruit curds.

So you don’t have to worry about that with my recipe. And you aren’t going to need to strain it again once cooked.

Common Mistakes

You do need to be careful with this method as you cannot walk away from the pan and you need to keep a keen eye on the level of heat.

You also need to keep scraping away at the bottom and sides of the pan with your spatula to ensure that nothing gets caught.

My method involves no difficult skills, you just can’t walk away and leave the pan. But you only need to be there for a few minutes.

How Much Fruit Curd Do The Recipes Make?

I don’t want to write a recipe that makes 12 jars of something. I find that many recipes make far more curd/jam/chutney than normal humans can possibly consume.

All of my fruit curd recipes use 2 whole eggs. It depends on the fruit type being used and the amount of the other ingredients that are in the recipes for how much curd that produces. It is usually between 250 and 400 ml. (1 to 1.7 cups).

Curds where the whole fruit is used (like with berries or stone fruit) will produce more curd than where only the juice is used like with a citrus curd. Each of my recipes specifies roughly how much curd the recipe makes.

The exception to this is my Peach Curd recipe which is written using 4 whole eggs.

It is easy to increase or decrease the quantity of curd by adjusting the portion size on each recipe card.

Serving & Using Fruit Curd

What Temperature Should Fruit Curd Be Served At?

It is important to try and bring curd to room temperature before eating. It does need to be stored in the fridge. But the cold really dulls the flavours. Your warm toast will also thank you for not cooling it down.

Unless using a recipe that specifically requires curd to be heated, you shouldn’t warm it. And do be careful not to leave it out for a long time on a very warm day as it will go very runny and fall right off your cake!

Ways to Use Fruit Curd

All fruit curd have a tonne of uses. Here are just a few ideas:

• Serve with traditional Scones with cream and fresh strawberries.
• Make fruit curd tarts. (Follow the method for Plum Curd Tarts)
• Make a fruit curd cake by using it as a filling for Victoria Sandwich Cake.
• Serve with a simple cake like Pound Cake.
• Serve with whipped cream in meringue nests.
• Top an ice cream sundae.
• Serve as a pancake or waffle topping.
• Stir into yoghurt for breakfast.
• Use puff pastry rounds in muffin tins and fill with curd to make cooked curd tarts.

Fruit Curd Ingredients

Why Do Fruit Curds Only use Egg Yolks?

Many curd recipe either use only the egg yolks or some whole eggs and some egg yolks.

Even with the best of intentions, leftover egg whites rarely actually get turned into the meringue we hope they might. So I try as much as possible to develop my recipes using the whole egg. The minimises waste and the curds are just as delicious, thick, rich and creamy as they need to be.

As I develop each of my curd recipes individually, there will always be some exceptions. My Fresh Fig Curd is an example of this. The best version of the recipe uses one egg yolk for every whole egg. But I try to avoid this where possible.

Making Low Sugar Fruit Curd

Fruit curds are sweet and always involve sugar. Butter is also a key element which provides emulsification, flavour and texture. The sugar also provides body and texture in the curd.

Fruits vary wildly in their sweetness. So getting the correct balance of these elements along with the eggs is key to great curd.

The amount of sugar in each recipes varies greatly. I like my curds to have the perfect balance of sweetness to fruit flavour and tang.

So although you can easily play around with the overall quantities of ingredients to make a smaller or larger batch, please don’t mess with the ratio of ingredients.

If you are worried about the amount of sugar in the recipe, you should eat less of the final product rather than changing the ratios of the recipes.

The Ingredients

The Fruit

Each recipe gives detailed information regarding the specific fruit used.

It is usual that a good ripe fruit will make the tastiest curd. Details of whether dried, frozen or canned versions of the fruit can be used.

Fruits can vary wildly in size. Specifying 1 fig or 10 strawberries or 4 peaches in a recipe is daft.

It is highly unlikely that the fruit I’m using and the fruit you are using is exactly the same size. So all of my recipes specify the weight of the fruit used. And I also specify whether that weight should be measured before or after peeling/destoning/trimming etc.

I also always give information where another similar fruit can be swapped into the recipe. For example nectarines and peaches can be used interchangeable. As can tangerine and clementine.

This makes the recipes as accurate as possible and gives you the best opportunity for success.

Butter

All of my recipes are written using salted butter. I really like to make my own Homemade Butter but I do just buy it too!

The important things are that you use proper butter and not margarine. If you use a substitute the curd might not set properly.

If you insist on using unsalted butter, please add in some salt along with the butter.

And if you are not in the UK. please look to use a “European style” butter and not a strong flavoured cultured butter. These styles of butter can overwhelm the other flavours in the curd.

Sugar

All recipes use white sugar. Brown sugars can affect the taste and texture of the curd so they should be avoided.

You can either use regular/granulated or caster/superfine white sugar. It gets dissolved over the heat so the grind doesn’t matter. Confectioners/icing/powdered sugar should not be directly substituted due to the differing weights.

Please also don’t try to use a sugar substitute. Real sugar provides more than sweetness to a recipe. It also adds texture and body.

Eggs

I used UK large sized eggs in this recipe. This would be the preference. If you use smaller eggs, the curd will set less firm. Larger eggs may result in a firmer set. XL eggs should be avoided – you don’t want the curd to actually taste of egg.

If you are using eggs from the US, Australia or Canada, you can find out the equivalent size egg in your country using this handy guide from Charlotte’s Lively Kitchen. You should be able to Google the equivalent egg size in your country if you are from elsewhere.

Lemon Juice

I use lemon juice sparingly in my fruit curds. It depends on the fruit whether the brightness, zing and acidity is needed. Sometimes it overwhelms a more subtle fruit. And sometimes it becomes the answer.

In some cases the acid actively changes the composition of the curd and the colour. For example it is essential in my Fresh Fig Curd.

In general it is preferable to juice an actual lemon. Then make sure that any pips and pulp are sieved out. But if you don’t have a fresh lemon, bottled lemon juice will be fine.

Water

It depends on the fruit being used whether a little water is included in the recipe. It is usually included where the fruit needs a little assistance in cooking down or the curd can become overly thick.

Just basic tap water is fine to use.

Is Fruit Curd Vegetarian?

All of my curd recipes are suitable for vegetarians. Eggs are used to thicken the curd and therefore there is no gelatine used.

Is Fruit Curd Vegan?

All of my fruit curd recipes are based around eggs and butter so they are not suitable for vegans.

Whilst the butter can be replaced with a plant-based block butter, there is no easy substitution for the eggs without each recipe being separately tested.

Instead of trying to adapt my fruit curd recipes to be vegan, I would recommend seeking out a dedicated vegan curd recipe. These usually use different ratios of ingredients and cornflour to thicken the “curd”.

Making Free-From Fruit Curd

Information is given in each individual recipe whether the recipe is free-from egg, dairy, gluten or nuts.

As a general rule my fruit curds are usually gluten free and nut free.

To Make Dairy Free Fruit Curd: Switch the salted butter for a dairy free substitute. You will need to use a sub which is a hard block and not a margarine or the curd may not set.

To Make Egg Free Fruit Curd: Eggs are crucial to the recipes and there is no easy way to adapt them to be egg free. I would recommend seeking out a dedicated and tested egg-free recipe if needed.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How to Add Other Flavours To A Fruit Curd?

Firstly you need to consider what flavours will be complementary to the main fruit you are using. I’ve added suggestions to each individual recipe post.

To add an extra ingredient that isn’t going to affect the texture of the recipe like a few drops of vanilla extract/paste or some citrus zest – you can simply add these in. Fresh or stem ginger is another common easy addition.

Alcohol or another liquid is common to add. It is best to replace any added water in the recipe with the additional liquid. You can usually get away with roughly 1 tbsp of extra liquid per 2 egg portion of a recipe without it adversely affecting the final set.

How To Make Other Fruit Curd Flavours?

To make other flavours you first need to consider the type of fruit you are wanting to use. And then start with a recipe using a similar type of fruit.

Some berries like strawberries don’t get cooked. Others like blueberries benefit from being cooked down. Stone and whole fruits like figs needs to be cooked down before using. Citrus fruits use only the juice. This would also be the case using other fruits where only the juice or pulp is eaten like pomegranate or passion fruit.

Other fruits generally need a little experimentation. So feel free to play around using the basic method for the most similar fruit but I can’t promise instant results. It is trial and error.

Tip For Cooking Fruit Curd

Will The Eggs Curdle When Added to the Hot Fruit/Butter/Sugar?

Once you add the eggs to the mixture, make sure to not delay the next stage of blending. I’ve not had any issue with adding the eggs to a relatively hot mixture. But letting them sit will allow them to start cooking.

What to Do if the Fruit Curd Splits During Cooking?

If you do find that the mixture breaks or splits during the final heating and thickening stage, simply give it another blitz with the blender. It should come back together perfectly.

How Do You Know When the Curd is Thick Enough?

You will get a feel for the curd and the thickening process as you are stirring it over the heat.

You will feel (and see) it starting to thicken and then at a point it will stop getting any thicker. That is when it is ready.

Don’t be tempted to boil the curd or continue cooking it as it is then more likely to split but won’t get any thicker.

Remember that the curd will continue to get thicker as it cools.

How to Make Fruit Curd Thinner?

If you find that the mixture is very thick at the sieving stage, you can stir in a little extra water to help it go through the sieve.

Otherwise if you prefer a thinner curd, simply add some extra liquid to the recipe or take it off the heat when it is not fully thickened. Do remember that the curd will continue to thicken as it cools.

Storing Fruit Curd

What Container Should Fruit Curd Be Stored In?

You can store the finished curd in any airtight container you like.

You do not need to use jars. But if you do have jar envy, these are like the quilted jam jars I use!

Where To Store Fruit Curd?

My fruit curds are not preserves and do need to be stored in the fridge in their air-tight container.

How Long Does Fruit Curd Keep For?

Most fruit curds keep well for a couple of weeks.

They are a fresh product and some do keep better than others. I much prefer to make my Strawberry Curd as fresh as possible. Whereas Plum Curd can be made further in advance.

Can You Freeze Fruit Curd?

You can although curds tend to split when they defrost. This isn’t the end of the world as you can use your blender to bring it back together.

I use flat sandwich bags for most of my freezing needs. Squeeze all the air out and create one flat layer of curd in the bag. If frozen flat this takes up minimal space in the freezer.

Can You Preserve or Can Fruit Curd?

I don’t recommend this. My fruit curds are best prepared and eaten fairly fresh. I don’t believe that there is sufficient sugar in the recipes to properly preserve them so I have not tested any method pf long-term preservation.

If this is something that you want to try, please feel free to experiment with your preferred canning method. But please note that I take no responsibility for the result including its safety.

How to Sterilise Jars For Fruit Curd?

In theory you do not need to store fruit curd in sterilised jars as we are not storing them in the long term.

I do however generally make sure that whatever I am storing it in is as clean as possible. I mostly do use jam jars which have been through the dishwasher and am careful to not touch the insides.

You can do the same with any (dishwasher safe) plastic container etc. You can alternatively rinse out any container with freshly boiled water.

I think that being careful in this way ensures that the curd remains at its best for as long as possible. But I again stress that this is not a method for preserving.

What Equipment Is Needed to Make Fruit Curd?

Blender

My preferred kind of blender to use is a stick blender (also known as an immersion blender). It creates minimal waste, minimal washing up and you can really see what you are blending.

If you don’t have one, you can of course use any electric blender.

If you don’t have any kind of electric blender at all, you can try beating everything very hard with a hand whisk and pushing it through the sieve. This won’t give you the most optimal results however.

Sieve/Fine Mesh Strainer

The other required piece of basic kit is a good fine sieve. It doesn’t matter if the sieve is metal or nylon as long as it is nice and fine.

This is essential to both remove any fruit skin/seeds/pulp and make sure the mixture is super smooth before it is thickened.

Saucepan

There are methods where you can make curd in the microwave but I much prefer having the control of being able to see and feel the curd as it is thickening. I also don’t find the microwave method any quicker as you need to keep taking the bowl out of the microwave and stirring it ever 30 seconds or so.

Almost any saucepan will work. I often use my thin based enamel pans which don’t have non-stick coating. So any other pan is going to work just fine.

Silicone Spatula

I almost only use silicone spatulas in the kitchen.

They are heatproof and are the best for making sure to scrape every last morsel of curd out of the just or sieve or saucepan.

They also great for making sure that no curd is left unmoved when it is being thickened on the stove as the contact with the pan is much greater.