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 them to soften 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 on 6 or 7 if you are confident.
You do need to be careful with this method. 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.
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 we don’t have to worry about that with my recipe. And we aren’t going to need to strain it again once cooked.
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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Quick & Easy Peach Curd
- 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.