Peach Curd

5 from 3 votes

Sweet and creamy peach curd made from fresh peaches and a few simple ingredients. Perfect for filling cakes, pies, and cupcakes, or using as a spread or topping.

Prep Time10

Bake Time15

Chilling Time2

Total Time2 25

Recipe Author Lynn April

Servings: 2 cups

Ingredients

▢ 3 large peaches¹
▢ 4 large egg yolks
▢ ½ cup (100g) granulated sugar
▢ juice of 1 lemon²
▢ ⅛ teaspoon salt
▢ ½ cup (113g) unsalted butter³ softened to room temperature and cut into 8 pieces

Need to keep track of your ingredients?Check out my Printable Ingredient List!

Instructions

Peel and slice the peaches and place them in a blender or food processor, then purée until smooth. You should wind up with about 1 cup of purée. Set aside.
Fill the bottom pot of a double boiler with 3-4" of water and turn heat to high. Bring the water to a boil, then reduce to a simmer. You may also use a pot with a heatproof bowl³ on top instead of a double boiler. Prepare the water the same.
Combine the egg yolks, sugar, lemon juice, salt, and peach purée in the top pot of the double boiler. Use a silicone whisk⁴ to continuously whisk the mixture as it cooks. It is important to keep the mixture moving so the eggs don't cook or curdle. Continue whisking the mixture until it becomes thick and foamy, approximately 15 minutes. If you want to check the temperature of the curd with an instant read thermometer to be safe, it should reach 170ºF (77ºC).
Remove double boiler or top bowl from heat and whisk in butter pieces 2 at a time, adding the next pieces after previous pieces have mostly melted.
When all of the butter has melted, place a piece of plastic wrap directly on top of peach curd, making sure the plastic wrap is touching the surface of the curd. Allow peach curd to cool in the refrigerator (it will thicken as it cools), about 2 hours. Remove plastic wrap when you are ready to use it. Leftover peach curd stays fresh in the refrigerator, covered tightly, up to 1 month, or in the freezer, up to 1 year. Thaw in the refrigerator overnight.

Notes

Peaches: be sure you're using fresh, very ripe peaches to insure a deep peach flavor.
Fresh lemon juice: do not use bottled lemon juice.
Unsalted butter: you may use salted butter. Do not add additional salt.
Bowl and whisk: do not use a metal bowl or a metal whisk, or you run the risk of your peach curd tasting metallic.

Recipe adapted from homemade lemon curd

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.