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    Home » All Recipes » Condiments

    Fruit Curd

    Published: Oct 14, 2021

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    Lemon curd is always great, but why stop there? This posts features 12 different fruit curd recipes (and some really amazing photography!)

    A circle of jam jars filled with fruit curds surround a plate of biscuits. The jars are open, each has a spoon in it, and they are arranged in rainbow order.

    I’ve mentioned before about how sometimes, we’ll get very “If You Give a Mouse a Cookie” in this house.

    Just the seed of an idea will sprout, and it just snowballs from there.

    “We should do X”

    “Well, if we do X, we should also do Y”

    “Well doing Y means we should also Z...”

    I’ve also mentioned that I have a tendency to problem solve in my dreams, then wake up with basically a to-do list for a post, or book.

    About a year ago, that kind of thing resulted in my Cardamom Fig Pavlova ... along with 4 other pavlovas, in a very short amount of time.

    That was when I woke up with 5 fully conceptualized pavlova recipes one time.

    Today’s post - well, collection of posts - is the result of both of these things.

    As a bit of a warning, it’s going to be ridiculously photo heavy before getting to those recipes.

    My husband just took too many visually satisfying photos, I narrowed them down as much as I could, but really... you guys need to see them!

    Be sure to scroll all the way to the end of the post for the “extra” photos.

    There were too many to reasonably use in this post, but they’re so PRETTY.

    A line of open jars of fruit curd. There is a spoon in each, and they are arranged in rainbow order.

    A Rainbow of Fruit Curds!

    In the dream I had earlier this year, I saw a rainbow of fruit curds.

    I can’t remember how many were actually in the dream, but I saw jars arranged, myriad tarts, and artsy streaks of curd on a plate.

    It was all so pretty!

    When I was a little kid, I was one of those “line everything up in a specific order” autistics.

    More often than not, that “specific order” was rainbow.

    Even when working with 4 colours of Lego, everything had to be in a close approximation of ROYGBIV - so red, yellow, green, blue.

    My younger sister took issue with this, and would frequently go red, yellow, blue, green just to annoy me, but clearly she was *wrong*.

    Anyway.

    This dream obviously appealed to my long-held, “all rainbows, all the time” aesthetic.

    A line of streaks of fruit curds on a white plate. They are arranged in rainbow order.

    The Problem With Fruit Curds

    I woke up with a list of potential fruit curds in my head, convinced I’d really be getting weird with things.

    Could “Kiwi curd” really be a thing?

    A quick google showed me that - unfortunately - yeah, Kiwi curd had been done before. Bah!

    Taking a peek to see if they were doing it the way I would, I wasn’t surprised to see that (at least in the couple I looked at), the main issue with non-lemon curds wasn’t really addressed the way I would.

    The thing is, lemon curd is the most popular because - barring an additional ingredient - it just works the best.

    The acid level of the lemon is perfect for the application. It reacts with the egg and sugar to perfectly thicken the curd.

    Proportions matter, and the acid in the lemon works great for balance:

    - You don’t need to add so much egg that you drown out the lemon
    - You don’t need so much lemon as to make it unpleasant to eat.

    When it comes to non-lemon fruit curds, you run into the issue of there not being enough acid to make it set up right.

    So, non-lemon fruit curds generally end up runny.

    Some people will supplement their choice of fruit with some lemon juice, which helps a bit.

    The lemon juice is diluted, so it still doesn’t set up as well as straight lemon juice. Also, the intended fruit flavour is altered with the lemon juice.

    When I want a kiwi curd, I want it to taste like kiwi... not lemon!

    A circle of jam jars filled with fruit curds surround a plate of biscuits. The jars are open, each has a spoon in it, and they are arranged in rainbow order.

    The Fruit Curd Solution

    So how do you up the acid level, without adulterating the flavour of the fruit you want to curd?

    Citric Acid!

    While citric acid will add tartness - without messing with the amount/proportion of liquid - it doesn’t add the distinct lemon taste that lemon juice does.

    Also, adding that bit of tartness - brightness - actually works really nicely with the fruit curds.

    We initially started buying citric acid for use with our Homebrewed Ciders and Wines (along with Acid Blend), but over the years, we've been using it a lot more in our kitchen.

    You can find it used in such things like my replica Beep Drink, as part of the fun rim on my Fuzzy Peach Candy Cocktail, and as part of my Wine Slush Mix - always a favourite for gifting!

    Citric acid is the “secret” ingredient to providing enough acid for the curd to set up, without diluting the flavour of the curd.

    An arc of a rainbow of tarts, each made with a different flavour of fruit curd.

    Developing Fruit Curd Recipes

    With all that in mind, I set about developing all the extra fruit curd recipes - beyond the ones I’d already been making - went shopping, and got to work!

    When choosing what recipes I’d make, it was a balance of:

    “What will taste great?”
    “What fruits are currently accessible?”

    Last - but definitely NOT least - was the matter of appearance.

    Which fruits would contribute to a balanced rainbow spread?

    I nixed Banana curd as a possibility, because even if it worked... it wouldn’t be a pretty part of my rainbow.

    I remember nixing one or two because that section of the rainbow - orange/yellow - was already getting over-represented.

    It’s my rainbow, I can be shallow and “all about the aesthetic” if I wanna! 🙂

    I divided my list out by techniques.

    The citrus ones would all be handled the same way - zested, juiced, etc.

    The blueberries and raspberries would be pureed and strained.

    The cranberries and blackcurrants would be cooked a bit, then strained.

    The kiwi and passion fruit would be pureed a bit, and not strained.

    The mango and grape would be made from canned puree and juice, respectfully, and didn’t need any additional handling.

    .... and here we are!

    A screen shot of file folders on a window PC. Each is for a different flavour of fruit curd, and they are in rainbow order.

    My computer workspace. Seriously, how satisfying are these folders?

    Fruit Curd Uses

    While I don’t expect anyone to go ahead and make all 12 of these curds in one go (though it IS totally doable!), making one or a few make for a really nice addition to any brunch.

    I think having even a small rainbow of these curds with a pile of fresh biscuits or scones would be really nice for a bridal or baby shower, or a celebratory brunch. A fruit curd breakfast bar!

    Someone make this happen, and send me pics! 🙂

    A row of open jars of fruit curds - arranged in rainbow order - each with a fruit tart in front of it.

    Some More Ideas for Serving Fruit Curds:

    - On the breakfast table. Spread it on toast, Biscuits, scones, etc. Spoon it over waffles or pancakes (especially good when topped with berries!)

    - As a filling for baked goods. Fill Macarons, Cream Puffs or Profiteroles, pre-baked tart shells, or layered cakes* with fruit curd.

    - Fruit curd is also a great option for Butterfly Cupcakes, either instead of or in addition to frosting. When “in addition to”, I’ll spoon some curd in the cavity, then pipe frosting over it.

    - Use as a topping for Pavlova. I like to do the layer of whipped cream, then the curd, and finally the fruit topping. You can even mix some into the whipped cream to flavour it. Alternately, it’s great as an offering on a Pavlova Dessert Board.

    - Spoon it over ice cream, Cheesecake, or crepes.

    - We like to drizzle it over yogurt that’s been topped with my Porter’s Yogurt and Ice Cream Topping.

    - You can also make layered parfaits with curd and yogurt, or curd and cottage cheese.

    * When filling layered cakes with curd, it’s best to pipe a ring of frosting around the outer perimeter of the layer being filled, then fill the inside of that border with the curd.

    This gives some stability to the filling layer, and will prevent the curd from oozing out.

    A line of open jars of fruit curd. There is a spoon in each, and they are arranged in rainbow order.

    More Breakfast and Brunch Recipes

    Looking for more ideas to jazz up your breakfast experience! Here are a few more recipes for you:

    Ambrosia Belgian Waffles
    Apple Cinnamon Buns
    Baking Powder Biscuits
    Biscuits and Gravy - MY Way!
    Breakfast Bagel Strata
    Breakfast Pizza
    Chai Cinnamon Rolls
    Deluxe Pizza Strata
    Easy Banana Bread
    Easy Cheese Souffle
    Fig, Honey, and Goat Cheese Strudel
    Ham, Swiss, and Kale Strata
    How to Make Peameal and Back Bacon
    Maple Walnut Spiced Pumpkin Buns
    Rosemary Peach Balsamic Scones
    Smoked Gouda & Chive Scones
    Strawberry Orange Rolls
    The BEST Hash Browns Recipe

    Looking for even quicker options? Check out my Muffin Recipes, too! There are also some fantastic Bagel Recipes on this blog...

    A circle of jam jars filled with fruit curds surround a plate of biscuits. The jars are open, each has a spoon in it, and they are arranged in rainbow order.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A line of open jars of fruit curd. There is a spoon in each, and they are arranged in rainbow order.

    How to Make Different Fruit Curds

    Lemon curd is always great, buy why stop there? This post features 12 different fruit curd recipes (and some really amazing photography!)

    How to Make Cranberry Curd

    This cranberry curd is easy to make - from fresh or frozen cranberries, Great for any time of year, but extra nice as a holiday brunch item!

    How to Make Raspberry Curd

    This raspberry curd is thick, luxurious, easy to make, and tastes like raspberry sorbet. Try some with your breakfast this weekend!

    How to Make Grapefruit Curd

    Grapefruit curd is a bright, sunny accompaniment for your brunch spread, and it's easy to make. Yellow, pink, red - use your favourite!

    How to Make Orange Curd

    You kind of want a creamy spread, but also kind of want orange marmalade. Get the best of both worlds with this easy to make orange curd!

    How to Make Mango Curd

    This mango curd is a fun, tropical take on tradition, and easy to make! Try it on biscuits, drizzled over cheesecake, or eat it with a spoon!

    How to Make Passion Fruit Curd

    This passion fruit curd is incredibly luxurious - probably the best thing to ever be spread on a biscuit! - and easy to make. Try it soon!

    How to Make Lemon Curd

    Lemon Curd is a traditional breakfast condiment that feels luxurious, but is actually very easy to make. Learn how to make lemon curd, here!

    How to Make Lime Curd

    Lime curd is quick and easy to make, and a bright addition to your brunch or dessert spread. Try it as tarts, on biscuits, or on cheesecake!

    How to Make Kiwi Curd

    This kiwi curd is easy to make, and a fun addition to your brunch spread. Bright, clear kiwi flavour - there's no lemon in this recipe!

    How to Make Grape Curd

    This Concord Grape Curd whips up in just minutes, for a smooth, creamy grape spread. Try it on your breakfast pastries, or over a dessert!

    How to Make Blueberry Curd

    Take the idea of blueberry jam, cross it with custard, you end up with Blueberry Curd! This recipe is easy to make, & delicious on biscuits!

    How to Make Blackcurrant Curd

    This gorgeous, jewel toned blackcurrant curd is easy to make, & a delicious addition to your brunch spread. Try it on your favourite pastry!

    A circle of jam jars filled with fruit curds surround a plate of biscuits. The jars are open, each has a spoon in it, and they are arranged in rainbow order.

    A semi circle of jars of fruit curds, each with a tart in front of it. They are arranged in rainbow order.

    A semi circle of jars of fruit curds, each with a tart in front of it. They are arranged in rainbow order.

    A circle of jam jars filled with fruit curds surround a plate of biscuits. The jars are open, each has a spoon in it, and they are arranged in rainbow order.

    A row of open jars of fruit curds - arranged in rainbow order - each with a fruit tart in front of it.

    Related posts:

    A jar of cranberry curd on a small white plate, next to a spoon with curd on it. Cranberry Curd A jar of kiwi curd on a plate. Kiwi Curd A jar of blueberry curd and a spoon of curd on a plate, along with a small bowl of fresh blueberries. Blueberry Curd A jar of concord grape curd on a plate, along with some grapes and a spoonful of the curd. Grape Curd

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    Reader Interactions

    Comments

    1. Sabrina

      October 19, 2021 at 1:46 pm

      These are awesome! I love all the flavours. Orange and lime for me please! And the citric acid tip is brilliant!

      Reply
      • Carieanne

        May 09, 2022 at 9:29 pm

        OMG! Thank you so much for sharing this. I thought I was the only one obsessed with curd recipes 😆. I love making macarons but always end up with so many egg yolks. Love to make all sort of curds to create unique flavors. Smacking myself in the forehead for not thinking of citric acid. Thx for sharing

        Reply
    2. Bernice

      October 19, 2021 at 3:38 pm

      That's a lot of curd!! Wow, I can see why he wanted to take so many photos. Great problem solving the acid issue with citric acid. I saw an apple curd recipe the other day and I was immediately wary. It's great to know other people investigate a little further into why things work like i do.

      Reply
    3. Laura

      October 19, 2021 at 3:51 pm

      Wow these look AMAZING! What a great assortment of flavours. First I am going to try the grape curd ASAP 🙂

      Reply
    4. Colleen

      October 19, 2021 at 4:29 pm

      I love fruit curds, but have only ever made lemon curd. Now I'm excited to try some of these. First up, grapefruit curd!

      Reply
      • Ginger Moore

        January 22, 2025 at 8:07 pm

        I've only done citrus fruit curds... Lemon, lime, grapefruit, orange and tangerine.... Today is was given 2 flats of mangos!!! I was racking my brain trying to figure out what to do with them all! MANGO CURD!!! Problem solved. Thank you!

        Reply
    5. nancy

      October 19, 2021 at 5:44 pm

      I love this rainbow concept of fruit curds. the pictures are awesome! lots of great ideas!

      Reply
      • Nana_France

        May 06, 2023 at 3:12 pm

        Have you tried strawberry curd? I get lots of strawberries from a generous neighbour and would love to use them this way, as they don't seem to last fresh. I also got a dehydrator, so inten to give that a try too!

        Reply
        • Marie Porter

          May 08, 2023 at 7:06 am

          I haven't, just waiting for strawberry season to hit here!

          I'd basically go with the raspberry curd recipe as the base for it.

          Reply
    6. Shelby

      October 19, 2021 at 7:20 pm

      This is perfect for a birthday party! You could have the kids spoon it over frozen yogurt, they would love all the colors. Such a great idea.

      Reply
    7. Vanessa

      October 19, 2021 at 10:19 pm

      I've never made fruit curd before but now I am inspired to get busy in the kitchen and make a rainbow of fruit curds because it's so pretty!

      Reply
    8. Diane

      March 13, 2022 at 6:22 pm

      Oh, Marie! A woman after my own brain! When I think back to organizing my children's and grandchildren's Legos by color before I could even begin to build with them and the kids just decided they didn't want to play Legos with Grandma anymore! And my greatest joy in feverishly collecting every gluten-free recipe in the universe, knowing I will never make most of them in my lifetime (I'm 71!), is when I discover someone who likes to come up with every variation they can to a basic foundation recipe. I've never been diagnosed, but my son has Asperger's, as does my sister's son, and several children of my first cousins. And several of my mother's brothers were "odd" back in the day.Genetics is a fascinating thing.

      Reply
    9. Jenette

      April 04, 2022 at 9:39 pm

      I love the idea of canned curds as gifts. Are these stable enough to can? If so, do I need to water bath them, or just can like I would strawberry jam?

      Reply
      • Marie Porter

        April 05, 2022 at 8:11 am

        I honestly have no idea, and would definitely recommend looking into canning sources for information on canning curds. I think it can be done, I just don't know how.

        Reply
    10. Kitten

      April 10, 2022 at 5:25 pm

      Wow! You’re obviously the expert I’ve been looking for!!! I’m interested in making a rhubarb curd. Do you have any advice on how I should go about it? Thanks in advance

      Reply
      • Marie Porter

        July 21, 2022 at 2:01 pm

        WIthout actually making some myself, it's hard to say the measurements I'd use, but in general?

        I'd cook and mash some rhubarb with some sugar, and press it through a fine sieve to get all the fibers out.

        Then I'd use that pulp in place of the kiwi pulp - in the kiwi curd recipe - and go from there.

        Let me know if you try it! We're growing some rhubarb, I may have to play around with it!

        Reply
      • JazzFest

        January 17, 2023 at 3:35 pm

        When reading the post I had the same idea to try with rhubarb or even sour cherry. Hope your experiment turned out well!

        Reply
    11. Cindy Murray

      May 10, 2022 at 12:27 am

      Marie! You and your husband did a fabulous job. The curds are beautiful and I’m sure taste delicious and the photos are wonderful. Lemon curd is the only one I’ve made but you have inspired me. Thank you for all the hard work.

      Reply
    12. Amanda

      January 20, 2023 at 1:13 am

      Thank you so much for the curd recipes! I used to be intimidated by curd but I was able to follow your mango curd recipe perfectly (so nice to not have to use fresh mango). Question - I have some leftover canned pineapple juice I’d like to use…which of your curd recipes do you think I could substitute it in?

      Reply
      • Marie Porter

        January 20, 2023 at 8:31 am

        Off the top of my head, I'd treat it like the orange curd!

        Reply
    13. Annette

      January 27, 2023 at 6:25 pm

      What about pomegranate curd? How would you go about that?

      Reply
      • Marie Porter

        January 28, 2023 at 9:04 am

        I'd use the juice and go with the grape curd recipe as the method.

        Reply
    14. Amy Hill

      July 01, 2023 at 4:57 am

      You really should try banana curd, the flavour on freshly baked bread is absolute heaven and in my opinion the best curd ever. A paler yellow than lemon curd I think would work with your rainbow extremely well.

      Reply
      • Marie Porter

        October 11, 2023 at 6:51 am

        I plan to, when I have some extra time!

        Reply
    15. Pj

      July 11, 2023 at 5:45 pm

      Have you tried pear curd?

      Reply
      • Marie Porter

        July 14, 2023 at 2:09 pm

        I haven't - I think I'd make it from a pear nectar, rather than fresh pears, though - much more concentrated flavour!

        Reply
    16. Bonnie Sheen

      July 24, 2023 at 2:32 pm

      Ive gone through the comments but didn't see any asking about Guavas for Curd. I've just received a nice supply of them and wondered if you or anyone has tried to make Guava Curd?

      Reply
      • Marie Porter

        July 26, 2023 at 6:51 am

        I haven't, but maybe I should try next time I see some!

        Reply
    17. Tonya

      December 02, 2023 at 4:13 pm

      Beautiful and so creative. I love it! Do you know if these curd recipes freeze well?

      Reply
      • Marie Porter

        June 10, 2024 at 5:29 pm

        They do!

        Reply
    18. Sam

      May 17, 2024 at 8:40 pm

      these look fascinating and easy. I have mulberries that I never know what to do with. Gonna give them a try.

      Reply
      • Marie Porter

        May 22, 2024 at 11:01 am

        Ooh, I bet that'll be good!

        Reply
    19. 66Lottery Login

      May 24, 2025 at 12:40 pm

      This fruit curd recipe sounds fantastic! I love how you’ve detailed the steps so clearly—it makes me feel like I can actually try this at home. I can’t wait to experiment with different fruits and see how they turn out. Thanks for sharing your expertise!

      Reply

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