How To Make Fruit Curds

Fruit curds have a different meaning from the original culinary sense of the curd. More like a cross between a jam and a custard, fruit curds come in all shapes, sizes and flavors. Lemon-meringue pie, for instance, is made with a lemon curd filling that’s rich and creamy and tart in all the right ways. Where curds differ from pie fillings and custards is that they use a higher portion of juice and zest which give them a much more intense flavor. They are also known for being creamier than a custard or pie filling because of the use of butter as a thickener rather than cornstarch or flour. Typically made with citrus fruits like lemon, lime, orange or tangerine other variations have also included raspberries, blackberries, passion fruit and mango.

Our online culinary school pastry chef will walk you through making homemade fruit curds.This specialty pastry production takes a bit of knowledge and a little time but with the help of Chef Susie, you’ll be enjoying your own homemade fruit curds.

Lemon Curd

1 cup sugar
4 eggs
2/3 cup lemon juice
1 ½ teaspoon of lemon zest
2 oz butter

1. Combine the eggs and sugar in a bowl until they lighten in color. Add the lemon juice and zest.
2. Cook over a double boiler until the mixture thickens. Remove from the heat and add the butter.
3. Cool on an ice bath and use as desired.
4. The lemon curd can be used to make tarts and pies and can also be served with scones, toast, waffles and pancakes. Parfaits can also be made with the lemon curd.

**Lime juice and lime zest can be substituted for the lemon.**

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