This Quick & Easy Peach Curd is smooth, delicious and packed with peach flavour. It’s also fool proof and impossible to curdle with my super simple and fast method. With no double boilers or 30 minutes of stirring needed, you’ll love this peachy twist on classic lemon curd.
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I’ve been making homemade lemon curd for years and have occasionally mixed it up with lime or another citrus. But I was always a little scared of making curds from fruits where I needed to use the whole fruit rather than just some potent juice and/or zest. But I have cracked it.
Anyone who has been around here long enough will know that my obsession with peaches is long and enduring. I use them for everything from boozy compotes to fresh savoury salsas and fruit crumbles. So peach curd was the obvious place for me to start! And wow, honestly, I nailed it first time.
I started out by looking at a few recipes but none of them really spoke to me. I’m no sugar dodger but using 4 cups of sugar for 3 peaches in one recipe seemed a bit crazy! So I started from scratch.
How exactly is this Peach Curd Quick and Easy?
I was also interested in the methods and timings in my research phase. Most recipes call for pureeing the peaches from raw and then starting to make the curd.
But here in the UK, my imported peaches aren’t terribly soft and yielding so I was really worried about them being diced into tiny pieces rather than blending into a smooth puree. So I decided to cook and soften them first.
And then many recipes called for the curd mixture to be cooked at glacial pace over a double boiler (in a bowl balanced over a pan of boiling water). I hate cooking over a double boiler – they are so easy to tip over. And I have always made lemon curd directly in the saucepan.
The double boiler method can take up to 30 or 40 minutes of constant stirring. I think all of our lives are too short for that. My direct heat method takes less than 10 minutes. Maybe just 6 or 7 if you are confident.
And Its Foolproof too?
I have also said that this recipe is foolproof. And that’s because I have taken advantage of giving the peaches a little heat at the beginning of the recipe. 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.
How to Serve Fruit Curd
As with most things that should be kept in the fridge, curds are really best once brought back up to room temp. Or at least left out long enough for the chill to go. When cold the flavour can be dulled.
However you also do not want to heat it or leave it out for a long time on a very warm day as it will go very runny and fall right off your scone! Unless using in a recipe that asks you to heat it of course .
Make Peach Curd into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
My favourite way to use Peach Curd, or any curd for that matter is to make tarts. Check out my Peach Curd Tarts post for the full how to guide.
Don’t forget to head over to my Feast Collection pages to find all of my tips and tricks to help you host a fun and stress-free feast. Plus remember to check out my recipe index to create your own awesome Feast!
Ingredients for Peach Curd
You can use any peaches you like. Soft, yielding and ripe are the best. Yellow and white peaches are as good as each other but obviously the finished colour of the curd will be a little lighter/darker accordingly. Flat peaches and even nectarines are also great to use.
The recipe is flexible and not all peaches are created equal in size which is why I’ve specified a weight of peaches rather than a number. Please note the the weight is measured after the flesh is cut from the stone. The stone sizes also vary wildly.
I have not yet tested the recipe using tinned (canned) peaches but I cannot fathom any reason why the recipe wouldn’t work. I would heat them but they won’t need cooking down at all like fresh peaches do. You can sub the water in the recipe for juice from the tin.
I only use salted butter. I ideally 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.
Equally if you have to use unsalted butter, please add in some salt along with the butter.
White sugar in best in this recipe. Caster/superfine or granulated is great. Confectioners /icing sugar cannot be directly substituted due to the differing weights. Brown sugar will add an overwhelming and unwelcome flavour so please avoid this too.
If you buy eggs with super yellow yolks, this will give your curd a lovely bright colour. But it really doesn’t matter!
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.
Use fresh or bottled, whatever you have on hand. Although fresh squeezed lemon juice will give a slightly brighter flavour.
In theory this method of making curd will work with any fruit where the whole fruit can be used. So other stone fruits like apricots are ideal candidates. As are berries like strawberry or blackberry.
Making a traditional citrus curd or using another fruit like passion fruit where the whole fruit isn’t used will require a whole other ratio of ingredients. So please don’t try to adapt this recipe for lemon, lime or orange, etc.
Instead, head over to my Quick & Easy Clementine Curd recipe for all the details on making a citrus juice based curd.
But you do need to be careful experimenting. You need to consider the sweetness of the fruit you are using and the water content. And then adjust the sugar and the added water carefully.
For a more subtle variation, you can consider adding in other flavours. You can switch all or some of the water for a spirit like rum (yum) or add in another flavour like ginger. Peach and ginger is actually one of my favourite flavour combos like in this compote or crumble.
Is Peach Curd Vegetarian or Vegan?
This peach curd recipe is suitable for vegetarians. But it is not a vegan peach curd. And adapting it is really quite tricky. I would actually recommend seeking out a dedicated vegan curd recipe. Sorry to not be more helpful!
Make Peach Curd Allergy Friendly
This recipe is free from gluten and nuts.
Dairy Free: To make dairy-free peach curd you will need to 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.
Egg Free: I’ve mentioned above that this isn’t a good recipe to veganise. And that is because the eggs are crucial to this recipe. I would recommend seeking out a dedicated egg-free recipe if needed.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Easy Peach Curd
There are a couple of items of equipment that you need to make this smooth peach curd.
You absolutely need some kind of blender. My preferred type for this kind of job is a stick blender. It creates minimal washing up, minimal waste and you can really see what you are blending.
The other true essential is a good fine sieve. This is essential to both remove any of the peach skin and make sure the mixture is super smooth before it is thickened.
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 the quilted jam jars I use!
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
This peach curd will store in the fridge in an airtight container for a couple of weeks.
I haven’t tried freezing it but I have a feeling it may split. I also have a feeling that a quick blast with a blender would bring it back to life. But I haven’t tested this out – let me know if you try!
Peach Curd Tips
If your peaches are especially juicy, you might want to reduce the added water a little.
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.
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.
Fruit Curds – Hints, Tips & FAQs
For more help and information about making any flavour fruit curd, head over to my fruit curds FAQs post.
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Simple Sweet Bakes
Quick & Easy Peach Curd Recipe
- 300 g Fresh Peaches - 75g = roughly 1 Peach
- 100 ml Water
- 100 g Salted Butter
- 175 g Sugar
- 2 tbsp Lemon Juice
- 4 Eggs
- Remove the stone and chop 300g Fresh Peaches. You do want this weight to be after they have been destoned. You do not need to peel the peaches.
- Add the chopped peaches to a medium saucepan along with 100ml Water. Cook the peaches over a medium heat until the pieces are soft enough to easily squash with a spatula – around 5 minutes.
- Add 100g Salted Butter, 175g Sugar and 2 tbsp Lemon Juice to the peaches.
- Continue to stir over the heat until the sugar and butter have melted – around 1 to 2 minutes.
- Pour the mixture into a large jug or blender jug ready to puree.
- Use a stick blender or regular blender to puree the peach mixture until it is as smooth as possible.
- Add 4 Eggs and blend again until everything is incorporated.
- Strain the mixture back into the saucepan. This will remove the remaining pieces of peach skin.
- Stir the mix over the heat until it has thickened. You can raise the heat a little at the beginning to get the heat up. And you can continue to adjust the heat so that the mixture is no hotter than a very light simmer. If you are underconfident, keep the heat low – it will just take longer to thicken. Keep stirring and make sure to keep scraping along the bottom of the pan. Do not walk away or take your eyes of the pan.
- The curd is ready once it coats the back of a spoon or spatula. This should take no more than 8 to 10 minutes. You will know it is ready when it stops getting any thicker.
- Take the curd off the heat and pour into jars or storage containers.