Fruit curd…’CURD’… Sounds mega gross right? Don’t get me wrong, fruit curd tastes fabulous (especially this recipe hehe) but it sure doesn’t sound fab. Anyone else agree with me?
Like who came up with that?! When I think of curd, I think of gross split gone off milk. I feel like fruit curd should be called something else like fruit butter, or spread or… I don’t know! Anything other than CURD! (yuk!)
Anyway, despite my reservations on the name, fruit curd is delicious! I came up with this recipe because I’m trying to cut down on my wastage. If you’ve had a look at my YouTube channel, you’ll know I used copious amounts of egg whites making Swiss meringue buttercream and meringue kisses or lollipops which means I’m left with loads of egg yolks that have been thrown in the bin until now.
I can’t believe I haven’t thought off making fruit curd until now! It seems so obvious! I don’t think I’ll be wasting my money buying fruit curd ever again now I know how easy it is to make.
Fruit curd is great from flavouring buttercream without changing the consistency too much, filling tarts with (pictured below), filling cupcakes and donuts or just on its own spread on toast.
YUM! Let’s get into the recipe…
- 125ml of fruit juice or puree (could be lemons, oranges, mango, raspberries, a mix of fruits… get creative!)
- 8 egg yolks
- 150g of caster sugar
- 125g of unsalted butter
- Mix half of the sugar into the egg yolks until combined
- Put the other half of the sugar in a pan with the your chosen fruit juice or puree and bring to a boil.
- Pour half of the fruit juice into your yolk mix and mix until combined.
- Pour everything back into that same pan and stir on a low heat until thickened slightly or until it reached 80-82 degrees centigrade.
- Remove from the heat, pour into a bowl and stir in the butter until melt.
- Pour into a jar (or any other container you have at hand) and store in the fruit for at least an hour.
Makes approximately 600ml and will keep in the fridge for 2 weeks.
Video version of this recipe here