Easy Peach Curd

Jar of curd with spoon, peaches next to it.

5 from 1 vote

This small-batch peach curd is bursting with fresh peach flavour and comes together quickly in the microwave - no bain marie needed!

Course Jam and Curd

Cuisine American, British

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 70kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

4 flat peaches
1 tbsp lemon juice
2 large free-range eggs
50 g unsalted butter
100 g caster sugar (superfine sugar)

UK Measurements - US Measurements

Instructions

Take 4 fresh flat peaches (or 2-3 regular peaches) wash them, cut them into pieces and remove the stones.
4 flat peaches
Place them in a microwave-proof bowl with 1 tbsp lemon juice and a splash of water. Microwave on high for 4 minutes.
1 tbsp lemon juice
Blend the peaches and juice in a power blender to a smooth puree. Allow it to cool.
Alternatively, push the softened fruit and juice through a sieve using the back of a spoon. Blending is quicker and more convenient though!
Add sugar, butter and eggs to the peach puree in the microwave proof bowl. Mix well.
50 g unsalted butter, 100 g caster sugar (superfine sugar), 2 large free-range eggs
Microwave on high for 1 minute, then stir well. Repeat four times (so total 5 minutes on high), stirring after each minute. Look out for the curd turning thick and glossy, which tends to happen near the end.
Strain the resulting peach curd through a sieve to remove any lumps.
Transfer to a sterilised jar and store in the fridge until set. Store the curd in the fridge.

Notes

Yield

This recipe will yield one jar of peach curd (324 ml or 10 oz jar size).

Storage

You can store this curd for 1-2 weeks in the fridge, in a clean lidded container.

Lumps

If you can see white specks or lumps in your curd this may be from uneven cooking and stirring/whisking, where the egg has formed into lumps. Sieve the curd before transferring it to jars to remove any lumps, as stated in the recipe.

How to tell the curd is ready

If it coats the spoon and has a shiny appearance on the surface then this shows the curd is ready to be jarred up. Remember that curd thickens up further once it has cooled.

Nutrition