Peach Curd, Deliciously Sweet and Tangy

Peach season is always a delicious and fun time of year, and I always look for different ways to use this juicy summer fruit. Also, I will add that slicing the perfect peach slices is never easy, and when I end up with a bowl full of asymmetrical pieces, creamy curd is the perfect solution.

Check out my other fruit curds: Orange Curd, Raspberry Curd, Blackberry Curd, and Strawberry Curd.

Why Peach Curd and What to Do with It

Peach curd is a fantastic alternative to the more common homemade lemon curd, bringing a unique, fruity twist to your kitchen creations. It’s made using simple ingredients, and it’s versatile and can be used in many ways:

• Drizzle some over these Peach Muffins or these Coconut Scones.
• Make this Peach Tiramisu.
• Fill Pastries and Cakes: Use it as a filling for tart shells (pate Sucree, or pate sable), pie crust, layer cakes, cupcakes, and cream puffs. You can also fold it into homemade heavy cream for a higher volume and a creamier flavor.
• Mix into Yogurt: Stir it into plain yogurt for a fruity treat, or use it to drizzle your ice cream.
• Top Pancakes or Waffles: Drizzle over pancakes, waffles, or French toast for a decadent breakfast.
• Serve with Cheese: Pair with a soft cheese-like brie for a sophisticated appetizer.

Ingredients

To make this recipe, you’ll need the following ingredients:

• Ripe fresh peaches. About three medium or two large peaches.
• Sugar.
• Egg yolks.
• Lemon zest. In this recipe, the zest does to the curd what vanilla extract does for the cake: it brings out the flavors. Peaches are tart enough, so we don’t need any lemon juice, but if the peaches you are using are very sweet or you are using canned peaches, use some. See the recipe notes for exact measurements.  
• Unsalted butter.

How to Make Peach Curd

1. Pit the peaches, then puree them in a blender or food processor until smooth. Measure one cup of peach purée.
2. Mix the sugar and egg yolk until smooth in a medium bowl.
3. Place the egg yolk mixture and peach puree in a medium saucepan and place it over the stovetop.
4. Cook the peach mixture over medium-low heat, constantly stirring using a wooden spoon or a rubber spatula until thickening. Add the butter and stir until melted.
5. Strain the curd through a fine-mesh sieve into a bowl to remove any lumps and ensure a smooth texture. Cover the surface of the curd with plastic wrap to prevent skin from forming, and let it cool to room temperature. Refrigerate.

Tips

• Before making this peach curd recipe, taste the fruit to ensure it’s flavorful and not too tangy.
• Stay close when you cook the curd, it is ready when it’s thick, and it sticks to the back of a spoon when you run your finger in the middle.
• I do not like to peel the skin because it contains a lot of flavors, but if you mind the color or texture, you can peel it. The small pieces will not be visible after we stain the curd.
• Do not use a metal spoon to stir; it might change the color of the yolk to greenish-grayish.
• If this is your first time making this type of custard, consider using a double boiler. Experienced bakers can cook over medium high heat.

Store and Yield

Yield: This recipe yields approximately 1.5 cups of curd.

Storage: Store the curd in an airtight container or a mason jar (jelly jar) in the refrigerator for up to five days. For longer storage, you can freeze it for up to three months. Thaw in the refrigerator before using.

More Fruit Recipes You Might Enjoy

Summer Fruit Galette, Peach Pie Popsicles, Mango Pound Cake.

Print

Peach Curd Recipe

An easy and creamy custard made with fresh peaches.

Course Dessert

Cuisine American

Keyword peach curd

Prep Time 10 minutes

Cook Time 5 minutes

Servings 1 1/2 cups

Author Dikla

Ingredients

• 3 Medium Fresh peaches
• 5 Large Egg yolks
• 1/2 Cup Sugar (100g)
• 1/4 teaspoon Lemon zest
• 6 Tablespoons Unsalted butter cut into 1/2-inch pieces (85g)

Instructions

1. Cut the peaches and puree them in the food processor and measure one cup of puree.

2. Mix the egg yolk and sugar in a medium bowl.

3. Mix the puree, yolk mixture, and lemon zest in a medium saucepan and smooth.

4. Cook over medium-low heat while stirring until the mixture is thickened and coats the back of a spoon.

5. Remove from the heat, add the butter, and stir until melted.

6. Run the mixture through a mesh sieve, allow it to cool to room temperature, and refrigerate.

Recipe Notes

• Store in an airtight container or a mason jar for up to five days.
• To freeze, mount the curd in the center of a large piece of plastic wrap, wrap, place in a plastic bag,, and freeze for up to four weeks.
• In this recipe, I didn’t peel the fruit because the skin contains a lot of flavor. If you mind the color and flavor, peeling is ok.
• Taste the peaches before making the recipe. If they are very sweet and lack any tartness, replace 1/4 of the puree with fresh lemon juice.