Lemon curd is always great, but why stop there? This posts features 12 different fruit curd recipes (and some really amazing photography!)
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 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.
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!
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.
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!
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! 🙂
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.
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...
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!
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!
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!)
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!
This raspberry curd is thick, luxurious, easy to make, and tastes like raspberry sorbet. Try some with your breakfast this weekend!
Grapefruit curd is a bright, sunny accompaniment for your brunch spread, and it's easy to make. Yellow, pink, red - use your favourite!
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!
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!
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!
Lemon Curd is a traditional breakfast condiment that feels luxurious, but is actually very easy to make. Learn how to make lemon curd, here!
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!
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!
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!
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!
This gorgeous, jewel toned blackcurrant curd is easy to make, & a delicious addition to your brunch spread. Try it on your favourite pastry!
Sabrina
These are awesome! I love all the flavours. Orange and lime for me please! And the citric acid tip is brilliant!
Carieanne
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
Bernice
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.
Laura
Wow these look AMAZING! What a great assortment of flavours. First I am going to try the grape curd ASAP 🙂
Colleen
I love fruit curds, but have only ever made lemon curd. Now I'm excited to try some of these. First up, grapefruit curd!
nancy
I love this rainbow concept of fruit curds. the pictures are awesome! lots of great ideas!
Nana_France
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!
Marie Porter
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.
Shelby
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.
Vanessa
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!
Diane
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.
Jenette
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?
Marie Porter
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.
Kitten
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
Marie Porter
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!
JazzFest
When reading the post I had the same idea to try with rhubarb or even sour cherry. Hope your experiment turned out well!
Cindy Murray
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.
Amanda
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?
Marie Porter
Off the top of my head, I'd treat it like the orange curd!
Annette
What about pomegranate curd? How would you go about that?
Marie Porter
I'd use the juice and go with the grape curd recipe as the method.
Amy Hill
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.
Marie Porter
I plan to, when I have some extra time!
Pj
Have you tried pear curd?
Marie Porter
I haven't - I think I'd make it from a pear nectar, rather than fresh pears, though - much more concentrated flavour!
Bonnie Sheen
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?
Marie Porter
I haven't, but maybe I should try next time I see some!