I love the refreshing taste of lemon curd but during the summer I like to try all the different summer fruits. I’ve baked with redcurrants, cherries, blackcurrants (in this lovely blackcurrant focaccia), mango and blueberries, as well as the usual strawberries and raspberries already this summer, so this time decided to try kiwi, and attempt kiwi curd.
I adapted my recipe from a recipe for kiwi curd by Rumtumtiggs (no longer online in 2022), which sounded delicious.
I did amend the quantity of kiwi and replace the lemon with satsuma, which may well account for the fact that my curd didn’t thicken as much as I would have liked, although it did taste delicious.
Recipe for kiwi satsuma curd
- 3 kiwi fruit, peeled and chopped
- zest and juice of 1 small satsuma
- 3 eggs yolks
- 100 g caster sugar
- 50 g butter, in cubes
Method
Put all the ingredients except the butter in a Bain-Marie over a pan of water you have heated up to simmering point.
Leave the pan on the heat. Stir together for about 15 minutes until the mixture thickens up and coats the back of a spoon.
Sieve the mixture into a bowl, pressing it through the sieve with the back of a spoon.
Beat in the butter until it goes thick and glossy.
Allow to cool and if you wish, put it in sterilized, clean jars, otherwise put it in a covered bowl in the fridge. It will thicken as it chills.
Use the kiwi satsuma curd in a Victoria sponge for a delicious alternative to lemon, orange or passionfruit curd, or eat with soft fresh bread or on toast.
For a quick and easy dessert, break up a meringue nest, add freshly whipped cream, and top with kiwi satsuma curd.
Recipe
Ingredients
- 3 kiwi fruit peeled and chopped
- zest and juice of 1 small satsuma
- 3 eggs yolks
- 100 g (½ cups) caster sugar (superfine sugar)
- 50 g (3 tbsp + 2 tsp) butter in cubes
Instructions
- Put all the ingredients except the butter in a Bain-Marie over a pan of water you have heated up to simmering point.3 kiwi fruit, zest and juice of 1 small satsuma, 3 eggs yolks, 100 g caster sugar (superfine sugar)
- Leave the pan on the heat. Stir together for about 15 minutes until the mixture thickens up and coats the back of a spoon.
- Sieve the mixture into a bowl, pressing it through the sieve with the back of a spoon.
- Beat in the butter until it goes thick and glossy.50 g butter
- Allow to cool and if you wish, put it in sterilized, clean jars, otherwise put it in a covered bowl in the fridge. It will thicken as it chills.
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