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!
A while back, I had a bit of an epiphany on making fruit curds.
Many non-lemon curds end up runny - they don’t set up properly, as they lack the acid level that lemons have.
You need enough acid to react with the proteins in the egg yolks, to ensure a nice, thick product. Without that, you end up with a runny curd.
Generally speaking, non-lemon curd means either accepting a runnier curd, or supplementing the focus fruit with some lemon juice.
Two problems:
1. The intended fruit flavour is diluted with the flavour from the lemon.
2. The acid that the lemon juice brings is diluted with the base fruit ... so it still doesn't set up quite as thick as lemon curd.
What if - instead of supplementing with lemon juice - I brought in additional acid in the form of citric acid?
It worked beautifully!
Anyway, I ended up making kiwi curd, and it quickly became a *thing* here. Just a beautiful curd, with a bright, clear kiwi flavour.
Kiwi curd doesn’t work *quite* the same way as lemon curd does, though. Still a super easy recipe to make - much like traditional lemon curd.
Like lemon curd, it also requires some specifics with regards to ingredients, equipment, and technique... so let's get to it!
Uses for Kiwi Curd
Beyond a “just eat it with a spoon, straight from the jar”, there are many, many different uses for kiwi curd!
Here are a few ideas for you:
- 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 kiwi curd.
- Kiwi 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.
Tips for Making Kiwi Curd
Kiwi Curd Ingredients
Most of the ingredients are super simple: Kiwi, sugar, eggs, and butter.
Use fresh kiwis - the riper, the better!
Use basic white granulated sugar for the best taste.
Also, for the best shelf life, use nice fresh eggs.
One last ingredient, the one that’s key to making a great kiwi curd?
Citric acid.
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.
Finally - as an optional ingredient - I like to use a little food colouring.
This curd turns out kind of a sickly pale yellow colour, and definitely benefits from the addition of a little bit of green added!
Kiwi Curd Equipment
You don’t need a ton of equipment to make curd, but each piece you do need is important. Here’s the rundown:
Mini Food Processor
I run the kiwi through my Mini Food Processor before getting started.
Heavy Bottomed Pot OR Double Boiler
Personally, I prefer using a heavy bottomed pot, but a double boiler is the traditional way to do this... more on that in a bit!
A Silicone Whisk
Yes, wire whisks are great in general... but they can react with the acid in your kiwi curd, and make it taste metallic.
I like to avoid that whole thing, and just use a silicone whisk.
When making curd, I use the smallest whisk in my Set of 3 Silicone Whisks.
I just find that the smaller one is best to keep everything moving, and prevent clumps.
That said, any brand of silicone whisk should do just fine.
A Thermometer
For both proper thickening AND food safety reasons, I like to use a thermometer when making fruit curds.
You can use any thermometer that will accurate read a temperature of 165 F.
Personally, I like to use a Infrared Cooking Thermometer. It's quick, easy, and no-mess!
Cooking Technique
While you’re “supposed” to cook this over a double boiler - and I did in the photos - I’ll be honest... I never do.
I like to cook kiwi curd over low, direct heat. I whisk it constantly, and it’s ready in just minutes - so much less fussy.
If you’re not cooking it over higher heat and you keep an eye on it / keep whisking, you’re not going to end up with clumps.
I like to use a heavy bottomed pot, for the best heat distribution.
You’ll find that when you start out, there will be a lot of foaming. As you approach the right temperature, that foaming will subside - that’s when you should really start keeping an eye on the temperature, to avoid overcooking it.
Finally, just know that the curd will thicken more as it cools, so don’t be so worried if it’s not as thick as you’d like.
If you followed the recipe, did the spoon trick (more on that later), and your curd reached 165F, it’ll thicken!
How Long Does Kiwi Curd Last?
Depending on who you ask, homemade kiwi curd will last up to a month or two in the fridge. (ALWAYS refrigerate your curd!)
Personally, I find it’s best to use it up within 2 weeks, for the best flavour.
Can I Freeze Kiwi Curd?
Yes! It’ll keep for about 6 months in the freezer, and you can freeze it right in a canning jar.
Freeze your curd as fresh as possible - ie, don’t wait til it’s about to go bad.
When you want to use it, let it defrost in the fridge for a day or two before use.
Once the kiwi curd is thawed, you’ll want to use it within a week or two.
How to Make Kiwi Curd
Full recipe follows, but let's start with the pictorial overview!
Peel and chop the kiwi fruit.
Place chopped kiwi in a small food processor, blitz until smooth.
In a small pot, whisk together egg yolks, large egg, and sugar until well combined. Add the kiwi pulp and the citric acid, whisk until well combined.
Cook over medium heat, whisking constantly, until mixture thickens.
It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon.
Ideally, you want the mixture to reach 165F - I use an infrared surface thermometer for this.
Once the mixture is thick/hot enough, transfer to a bowl. Add the pieces of butter, whisking until well incorporated.
Once all of the butter has melted in and been fully incorporated into the curd, tint green with food colouring, if desired (We added a little too much, hence the neon colour!)
Transfer kiwi curd to your storage container and chill for at least 1 hour before use.
More Fruit Curd Recipes
Looking for more fun fruit curd recipes to dress up your breakfasts, brunches, or desserts? I've got you covered!
Blackcurrant Curd
Blueberry Curd
Cranberry Curd
Grape Curd
Grapefruit Curd
Keto Lemon Curd
Lemon Curd
Lime Curd
Mango Curd
Orange Curd
Passionfruit Curd
Raspberry Curd
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Kiwi Curd
Equipment
- Mini Food Processor
- Silicone Whisk
- Infrared Surface Thermometer
Ingredients
- 4 Ripe kiwis
- ¾ cup Granulated Sugar
- 3 Large Egg Yolks
- 1 Large Egg
- ¾ teaspoon Citric Acid
- 6 tablespoon Salted Butter Chilled and cut into pieces.
- Green food colouring Optional
Instructions
- Peel and chop the kiwi fruit.
- Place chopped kiwi in a small food processor, blitz until smooth.
- In a small pot, whisk together egg yolks, large egg, and sugar until well combined. Add the kiwi pulp and the citric acid, whisk until well combined.
- Cook over medium heat, whisking constantly, until mixture thickens. It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon. Ideally, you want the mixture to reach 165F - I use an infrared surface thermometer for this.
- Once mixture is thick / hot enough, transfer to a bowl. Add the pieces of butter, whisking until well incorporated.
- Once all of the butter has melted in and been fully incorporated into the curd, tint green with food colouring, if desired (We added a little too much, hence the neon colour!)
- Transfer kiwi curd to your storage container and chill for at least 1 hour before use.
Deb
Wondering if it's safe to hotwater bath can kiwi curd? I read somewhere that kiwi contain a substance that will break down the eggs.
Marie Porter
That one, I'm not sure of. I stay away from canning anything that isn't really well known - like pickles. I know some people can curds, I just have no idea what all is involved with that.
Tatiana Suuta
Really excited to have found this recipe! I wanted to make a dragon fruit curd but much like kiwi I was worried it doesn't have much natural acidity to thicken, and didn't want to overpower the flavor with addition of lemon. I substituted the kiwi puree for red dragon fruit puree (1/2 cup) and made as instructed. It came out perfectly and was gorgeous and delicious! I will be saving this because I would also like to make with kiwi in the future 🙂