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+ servings
A jar of kiwi curd on a plate.
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5 from 1 vote

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!
Prep Time10 mins
Cook Time10 mins
Cooling Time1 hr
Total Time1 hr 20 mins
Course: Breakfast, Condiment
Cuisine: British
Servings: 20 Servings (About 2 cups)
Calories: 83kcal
Author: Marie Porter

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.

Notes

This kiwi curd will last for 2 weeks in the fridge, or a few months in the freezer. (Thaw overnight in the fridge before use!)

Nutrition

Calories: 83kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 35mg | Potassium: 64mg | Fiber: 1g | Sugar: 9g | Vitamin A: 172IU | Vitamin C: 17mg | Calcium: 12mg | Iron: 1mg