I made a Curd Recipe from fresh peaches that’s so silky and unapologetically fruity you’ll have to keep scrolling to believe how much better it is than the jars on the shelf.

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I’m obsessed with this peach curd. I love how the fruit gets bright and loud, yet silky and rich.

I smear it on toast, layer it in cake fillings, spoon it over yogurt and feel smug about fruit taking over dessert. It’s tangy, buttery, and peachy in a way that makes me stop talking.

And I can’t stop thinking about the zing from fresh lemon juice tucked in and the silk from a few pats of unsalted butter. Curd Recipe?

Yes, this one is why I hoard peaches. I’m not sorry.

It makes everything taste like summer. No regrets either.

Ingredients

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Peach puree gives fresh, juicy punch and natural sweetness you’ll love.
Sugar balances tartness, helps set texture, and makes it dessert-worthy.
Basically, yolks and egg add creaminess and body, they thicken and enrich.
Butter adds silkiness and melt-in-your-mouth richness, a smooth, creamy finish.
Plus lemon juice brightens flavors and keeps it tasting fresh, not cloying.
Vanilla rounds flavors, gives warm background notes and makes it feel cozy.
A pinch of salt sharpens sweetness and helps the other flavors pop.

Ingredient Quantities

3 ripe peaches, about 1 1/2 to 2 cups peeled and pureed (roughly 3 medium peaches)

3/4 cup granulated sugar (150 g)

3 large egg yolks plus 1 large whole egg, lightly beaten

6 tablespoons unsalted butter, cut into pieces (about 85 g)

1 tablespoon fresh lemon juice (adds brightness)

1/2 teaspoon pure vanilla extract

Pinch of fine sea salt

How to Make this

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1. Peel and pit the peaches, then chop and puree them in a blender or food processor until smooth; measure about 1 1/2 to 2 cups of peach puree.

2. In a small saucepan over medium heat, warm the peach puree with the sugar, stirring until the sugar dissolves and the mixture is just steaming, about 3 to 5 minutes; do not boil.

3. In a bowl, whisk together the 3 egg yolks and 1 whole egg until smooth and slightly pale.

4. Temper the eggs by slowly whisking about 1/3 cup of the hot peach mixture into the beaten eggs, a little at a time, to raise their temperature and prevent curdling.

5. Pour the tempered egg mixture back into the saucepan with the remaining peaches and cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the curd thickens and coats the back of the spoon, about 6 to 8 minutes. Do not let it boil.

6. Remove from heat and immediately stir in the 6 tablespoons butter, 1 tablespoon lemon juice, 1/2 teaspoon vanilla extract and a pinch of salt, stirring until the butter is fully melted and the curd is glossy and smooth.

7. For an extra silky texture, press the curd through a fine mesh sieve into a clean bowl to remove any bits of cooked egg or peach fibers. Use a spatula to push it through.

8. Cover the surface with plastic wrap so it touches the curd, preventing a skin from forming, then chill in the refrigerator until fully set, at least 2 hours.

9. Store in an airtight jar in the fridge for up to 1 week or freeze for up to 3 months; to thaw, move to the refrigerator overnight and stir before using.

10. Use as a filling for cakes, pies or cupcakes, or spread on toast and scones; if it seems too thick after chilling, whisk in a teaspoon or two of warm peach juice or lemon juice to loosen it slightly.

Equipment Needed

1. Blender or food processor for pureeing the peaches
2. Paring knife for peeling and pitting
3. Cutting board
4. Small saucepan (heavy-bottomed works best)
5. Whisk for beating and tempering the eggs
6. Heatproof spatula or wooden spoon for stirring
7. Fine mesh sieve and a bowl for straining the curd
8. Mixing bowl for the eggs and combined ingredients
9. Measuring cups and spoons (including a 1/3 cup measure)
10. Plastic wrap and an airtight jar or container for chilling and storage

FAQ

Q: Can I use frozen or canned peaches instead of fresh?

A: Yes, you can, but thaw and drain frozen peaches well and if using canned, pick ones packed in water not syrup. The flavor may be a bit less fresh, so taste and add a splash more lemon if it seems dull.

Q: How do I stop the curd from curdling or scrambling the eggs?

A: Cook it low and slow, stirring constantly. Once the mixture starts to thicken, keep the heat low and remove from heat as soon as it coats the back of a spoon. If it looks grainy, strain it through a fine mesh to smooth it out.

Q: How long does peach curd keep and how should I store it?

A: Store in a clean jar in the fridge for up to 10 days. You can freeze it up to 3 months in an airtight container, but the texture may loosen a bit when thawed, so stir it before using.

Q: Can I make this curd without eggs or with fewer eggs?

A: You can use a thickener like cornstarch or arrowroot to make an eggless version, but it won’t have the same silky richness. Using fewer eggs will give a softer set, more like a sauce than a curd.

Q: What can I use peach curd for besides toast?

A: So many ways: swirl into yogurt, fill tarts or cupcakes, use between cake layers, spoon over pancakes or ice cream, or fold into whipped cream for a quick mousse.

Q: My curd is too thin, how do I thicken it?

A: Return it to low heat and stir until it thickens more, or make a slurry of 1 teaspoon cornstarch and 1 tablespoon cold water, whisk into the warm curd and cook a minute more. Let it chill; it will firm up as it cools.

Peach Curd Recipe Substitutions and Variations

Peaches: swap with nectarines or apricots (use same volume, about 1 1/2 to 2 cups pureed). Frozen peaches work too, thaw and drain a bit first, they sometimes are more watery so cook a little longer.
Sugar: replace with 3/4 cup honey or 2/3 cup maple syrup (reduce other liquid by 1 to 2 tablespoons and cook a touch longer to reach thickness; flavor will be different and a bit darker).
Eggs: for an eggless version, whisk 3 tablespoons cornstarch with 1/4 cup cold water or milk then stir into the warm peach puree and sugar, cook until thick and glossy; texture won’t be quite as silky as egg curd but still very good.
Butter: use the same weight of neutral-tasting coconut oil or vegan butter (use slightly less if your vegan butter is very soft, but 6 tablespoons by weight is a safe swap).

Pro Tips

1. Use the ripest peaches you can find, but not mushy ones. If they are too firm, warm them a bit in a bowl with a towel over them for a few hours to ripen faster. Riper fruit gives way more peach flavor so you need less sugar.

2. When you temper the eggs, go really slow. Add the hot puree a tablespoon at a time at first, whisking non stop, until the eggs feel warm. If you rush it you will get tiny scrambled bits and no sieve will fully fix that.

3. Keep the heat low while the curd thickens and stir constantly with a flat spatula. It takes longer but gives a silkier texture. If you see the tiniest curl of scrambled egg start to form, take it off the heat right away and whisk vigorously, then push through a fine mesh.

4. For storage and serving, press plastic right onto the surface while it cools so a skin does not form. If the curd firms too much in the fridge, whisk in 1 to 2 teaspoons of warm peach juice or lemon juice to loosen it before using. It will keep about a week chilled, longer frozen.

Peach Curd Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made a Curd Recipe from fresh peaches that's so silky and unapologetically fruity you'll have to keep scrolling to believe how much better it is than the jars on the shelf.

Servings

servings

Calories

284

kcal

Equipment: 1. Blender or food processor for pureeing the peaches
2. Paring knife for peeling and pitting
3. Cutting board
4. Small saucepan (heavy-bottomed works best)
5. Whisk for beating and tempering the eggs
6. Heatproof spatula or wooden spoon for stirring
7. Fine mesh sieve and a bowl for straining the curd
8. Mixing bowl for the eggs and combined ingredients
9. Measuring cups and spoons (including a 1/3 cup measure)
10. Plastic wrap and an airtight jar or container for chilling and storage

Ingredients

3 ripe peaches, about 1 1/2 to 2 cups peeled and pureed (roughly 3 medium peaches)
3/4 cup granulated sugar (150 g)
3 large egg yolks plus 1 large whole egg, lightly beaten
6 tablespoons unsalted butter, cut into pieces (about 85 g)
1 tablespoon fresh lemon juice (adds brightness)
1/2 teaspoon pure vanilla extract
Pinch of fine sea salt

Directions

Peel and pit the peaches, then chop and puree them in a blender or food processor until smooth; measure about 1 1/2 to 2 cups of peach puree.
In a small saucepan over medium heat, warm the peach puree with the sugar, stirring until the sugar dissolves and the mixture is just steaming, about 3 to 5 minutes; do not boil.
In a bowl, whisk together the 3 egg yolks and 1 whole egg until smooth and slightly pale.
Temper the eggs by slowly whisking about 1/3 cup of the hot peach mixture into the beaten eggs, a little at a time, to raise their temperature and prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining peaches and cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the curd thickens and coats the back of the spoon, about 6 to 8 minutes. Do not let it boil.
Remove from heat and immediately stir in the 6 tablespoons butter, 1 tablespoon lemon juice, 1/2 teaspoon vanilla extract and a pinch of salt, stirring until the butter is fully melted and the curd is glossy and smooth.
For an extra silky texture, press the curd through a fine mesh sieve into a clean bowl to remove any bits of cooked egg or peach fibers. Use a spatula to push it through.
Cover the surface with plastic wrap so it touches the curd, preventing a skin from forming, then chill in the refrigerator until fully set, at least 2 hours.
Store in an airtight jar in the fridge for up to 1 week or freeze for up to 3 months; to thaw, move to the refrigerator overnight and stir before using.
Use as a filling for cakes, pies or cupcakes, or spread on toast and scones; if it seems too thick after chilling, whisk in a teaspoon or two of warm peach juice or lemon juice to loosen it slightly.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.