Cherry Curd Recipe

Introduction

Cherry curd is a luscious, tangy spread that captures the fresh, vibrant flavor of cherries with a rich, creamy texture. Perfect for toast, desserts, or as a filling, this homemade cherry curd elevates any dish with its bright and buttery profile.

Ingredients

• 1 pound cherries (~450g, fresh, frozen or canned, pitted)
• 1/2 medium lemon
• 3/8 cup white sugar (~80g)
• 2 large eggs
• 4 large egg yolks (about 60-70g)
• 4 oz butter (~113g)

Instructions

1. Step 1: Place pitted cherries in a pot with a few tablespoons of water. Cook on low heat until the cherries release their juices, then increase to medium heat and bring the mixture to a boil.
2. Step 2: Use a hand blender to puree the cooked cherries, then strain the puree through a fine sieve to remove the skins. You should have about three-fourths of the original cherry weight in smooth puree.
3. Step 3: Juice half a lemon and set aside the juice.
4. Step 4: In a heatproof bowl, whisk together the whole eggs, egg yolks, and sugar until well combined.
5. Step 5: Combine the cherry puree and lemon juice in a pot. Heat the mixture until it just begins to bubble, then remove from heat.
6. Step 6: Gradually whisk the hot cherry mixture into the egg mixture, a few tablespoons at a time, stirring constantly to prevent the eggs from curdling.
7. Step 7: Return all the mixture to the pot and cook over low heat, stirring continuously, until the curd thickens and coats the back of a spoon.
8. Step 8: Remove the pot from heat and stir in the chopped butter until it melts and fully incorporates into the curd.
9. Step 9: Taste the curd and adjust the flavor by adding more lemon juice or sugar if desired. For an extra smooth texture, strain the curd again (optional).
10. Step 10: To prevent a skin from forming, place plastic wrap directly on the surface of the curd. Let it cool to room temperature, then refrigerate while still covered.

Tips & Variations

• For a more intense cherry flavor, use fresh or frozen cherries rather than canned.
• Adjust the sweetness by adding more or less sugar depending on the tartness of your cherries.
• To make the curd vegan, substitute butter with coconut oil and use an egg replacer, though texture will differ.
• Straining the puree twice can yield an ultra-smooth curd, perfect for delicate desserts.

Storage

Store cherry curd in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature or warm gently if you prefer a softer consistency. Do not freeze, as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for cherry curd?

Yes, frozen cherries work well and are often more affordable out of season. Just thaw them before cooking and drain any excess liquid if using canned.

How thick should cherry curd be when it’s done?

The curd should be thick enough to coat the back of a spoon and leave a clear line when you run your finger through it. It will also slightly thicken more as it cools in the refrigerator.

Cherry Curd Recipe

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This homemade Cherry Curd is a luscious and velvety spread made from fresh or frozen cherries, eggs, butter, and lemon juice. Perfect for spreading on toast, filling cakes, or adding a fruity tang to desserts, it boasts a rich, tangy-sweet flavor with a smooth, creamy texture. The process involves cooking cherries to extract their juice, combining with eggs and sugar for a custard-like base, and finishing with butter for richness.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes plus chilling time
• Yield: About 1.5 cups (350ml) of cherry curd 1x
• Category: Sauce/Spread
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Fruit Base

• 1 pound cherries (~450g, fresh, frozen, or canned, pitted)
• 2–3 tablespoons water (for cooking cherries)
• 1/2 medium lemon (for juice)

Curd Mixture

• 3/8 cup white sugar (~80g)
• 2 large eggs
• 4 large egg yolks (about 60-70g)
• 4 oz butter (~113g), chopped

Instructions

1. Puree Cherries: Place the pitted cherries into a pot with a few tablespoons of water. Cook over low heat until the cherries release their juices, then increase the heat to medium and bring to a boil. Use a hand blender to puree the cherries, then strain through a sieve to remove skins and seeds, resulting in a smooth cherry puree. You should have about three-fourths the original weight in puree.
2. Juice Lemon: Squeeze the juice from half a medium lemon and set aside.
3. Whisk Eggs: In a heatproof bowl, whisk together the 2 whole eggs, 4 egg yolks, and 3/8 cup white sugar until well combined and slightly pale.
4. Cook Puree Mixture: Combine the strained cherry puree and lemon juice in a pot, then heat the mixture over medium heat until it begins to bubble. Immediately remove from heat.
5. Temper Eggs: Gradually add the hot cherry and lemon mixture to the egg and sugar mixture, a few tablespoons at a time, whisking constantly to prevent the eggs from curdling or scrambling.
6. Cook Curds: Pour the tempered egg mixture back into the pot and cook over low heat, stirring continuously with a spatula or wooden spoon. Continue until the mixture thickens enough to coat the back of a spoon, approximately 8-10 minutes.
7. Add Butter: Remove the pot from heat and immediately stir in the chopped butter until fully melted and incorporated, giving the curd its rich, silky texture.
8. Adjust Flavor: Taste the curd and adjust the flavor with additional lemon juice if more tang is desired or a little extra sugar for sweetness.
9. Strain (Optional): For an ultra-smooth finish, strain the curd through a fine mesh sieve to remove any lumps or cooked egg bits.
10. Cover Surface: Place plastic wrap directly on the surface of the curd to prevent formation of a skin while cooling.
11. Chill: Allow the curd to cool to room temperature, then refrigerate while still covered until fully chilled and set, at least 3-4 hours.

Notes

• Use fresh or frozen cherries that have been thoroughly pitted for best flavor and texture.
• The curd will thicken more as it cools; avoid overheating to prevent curdling.
• Storing with plastic wrap directly on the surface prevents an undesirable skin from forming.
• Cherry curd can be kept refrigerated for up to 1 week or frozen for longer storage.
• Perfect for spreading on scones, toast, as a cake filling, or stirred into yogurt.

Keywords: Cherry Curd, Cherry Sauce, Fruit Spread, Homemade Curd, Summer Fruit Recipe, Cherry Dessert, Fruit Preserve