• Use these general directions as a guide when making fruit curds. Recipes vary, so for best results, follow each one carefully. shopping list
  • 1. In the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs and sugar until well blended. shopping list
  • 2. Whisk in the fruit juice until smooth and blended. (At first the mixture may look curdled, but it will become smooth as it is whisked.) shopping list
  • 3. Set the top pan over but not touching simmering water in the bottom pan, or set the saucepan over medium-low heat. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes. shopping list
  • 4. Begin adding softened butter 1 to 2 Tbs. at a time, stirring each addition until blended before adding more. shopping list
  • 5. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. Immediately remove the pan from the heat. shopping list
  • 6. Pass the curd through a chinois or other fine-mesh sieve set over a nonreactive bowl and let cool to room temperature. shopping list

How to make it

  • Tips for Successful Fruit Curds
  • • If you do not have a double boiler, whisk the ingredients in a large, heavy-duty stainless-steel or other nonreactive bowl, and set the bowl over a saucepan of simmering water.
  • • Fruit juice is generally high in acidity, so cooking the curd in a nonreactive saucepan or bowl prevents the curd from developing a metallic flavor.
  • • Because curds contains eggs, cook over gentle heat while stirring constantly. This will prevent the eggs from cooking too fast and scrambling.
  • • A flat-edged wooden spatula is the best utensil for stirring a curd. It is ideal for continuously scraping the bottom of the pan to ensure the curd cooks at an even rate.
  • • A sauce whisk is also an excellent tool. As you constantly scrape the pan bottom, the whisk will help blend the sauce, producing a delicately smooth curd.
  • • Eggs begin to thicken at 160°F and will curdle or scramble at a temperature over 180°F. As the curd nears doneness, it will thicken and lighten in color. The curd is done when a candy thermometer registers 170°F or a finger drawn across the back of the spatula leaves a path. If using a whisk, the curd will leave thin trails as the whisk passes through the mixture with each stroke. Immediately remove the pan from the heat to prevent the curd from cooking further. Do not allow the curd to boil.
  • • Passing the cooked curd through a fine-mesh sieve set over a bowl ensures a silky-smooth texture.
  • • If preparing the curd for later use, lay a piece of plastic wrap over the top and press it gently onto the surface to prevent a skin from forming on the top. Refrigerate until well chilled, at least 4 hours. The curd will stay fresh for up to 2 weeks.

Reviews & Comments 2

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    " It was excellent "
    peetabear ate it and said...
    another great help..five forks
    Was this review helpful? Yes Flag
  • hopscotch 11 years ago
    Well, good luck to this url in making this the top dog in INGREDIENTS, TOOLS, and SECRETS of either kitchen hell or kitchen heaven.

    I found the solutions to my quest, that is, in search of the darn Archway Almond Cookie. I found that it was all about the flour (round), to this, the ratio of fat had to be high, but how high (laughs) - levener, and the secret was in the baking powder. I kept searching for logs and cylinders, discovered in the end it was all about the "drop" cookie turmoil.

    My second quest is the belly ache, yearning for that heavenly lemon sponge or chiffon cake filled with a delectable and the most creamiest lemony curd one could not imagine, then to conclude the lemon maddness is the lemon frosting - it's like NO OTHER, and now that I have these beloved recipes tuck safely in many places - I make my departure in collecting recipes.

    Happy baking, cooking, grilling, and your venture in the kitchen.
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