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Cherry Curd Recipe

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★★★★★

4.6 from 108 reviews

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/cherry-curd-recipe/