Peach curd is a lovely twist on the classic lemon version – smooth, creamy, and packed with the taste of ripe summer peaches.
This is a great way to enjoy peaches in the summer which can be used in all your favourite baking recipes or just enjoyed spread on toast or bread. Ideal for something a bit different.
This peach curd recipe was inspired and adapted from my microwave apricot curd recipe on this site, as in summer I love to make all kinds of jam and different fruit curds to make the most of summer fruits.
Keeping the skin on the peaches makes this curd burst with flavour as well as giving it a really rich colour.
Making curd in the microwave is quick, easy and convenient, what’s not to love!
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Ingredients
Here are the ingredients you will need for the recipe. You’ll find the exact quantities in the recipe card near the end of the post.
- peaches – the star ingredient here! I use flat peaches (also known as doughnut peaches!) in the height of summer. Flat peaches are often sweeter and more fragrant and tend to be juicier. You can certainly use normal round peaches instead. Regular peaches are firmer, can be more of a balance between sweet and tart and are the ones usually used in preserving. Whichever kind you choose to use, be sure to choose peaches that are fresh and ripe for best results. In this recipe we use the whole peach including the skin which adds great colour and flavour.
- lemon – in this recipe we use only the lemon juice. This is used to add acidity and bring out the flavour of the peaches. It adds a delicious vibrancy and tang.
- butter – adds richness and makes the curd silky and smooth.
- eggs – in fruit curd the purpose of eggs is to thicken, provide a uniform texture and give a luxurious rich consistency.
- caster sugar (superfine sugar) – to sweeten the curd, a vital ingredient for good flavour.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this easy peach curd recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Take 4 fresh flat peaches (or 2-3 regular peaches) wash them, cut them into pieces and remove the stones.
Step 2. Place them in a microwave-proof bowl with 1 tbsp lemon juice and a splash of water. Microwave on high for 4 minutes.
Step 3. 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 – see my apricot curd for this method. A reader recently told me blending works well so I tried it for this recipe. It is quicker and more convenient too!
Step 4. Add sugar, butter and eggs to the peach puree in the microwave proof bowl. Stir well.
Step 5. Microwave on high for 1 minute, then stir or whisk well. Repeat four times (so total 5 minutes on high), stirring/whisking after each minute. Look out for the curd turning thick and glossy, which tends to happen near the end.
Step 6. Strain the resulting peach curd through a sieve to remove any lumps.
Step 7. Transfer to a sterilised jar and store in the fridge until set. Store the curd in the fridge.
Top Tip
When stirring the curd during cooking, look out for it thickening to coat the back of a spoon. At first when heating the curd will puff up and thicken, and nearer the end of cooking it will bubble with oily-looking bubbles and have a shinier glossier look to it. This is how you can tell it is ready to jar.
Yield
This recipe yields one jar of curd, jar size 324 ml or 10 oz.
A small batch recipe for curd like this is so useful to have on hand, you don’t need to have tonnes of peaches available!
Storage
Keep in the fridge for up to 2 weeks.
Peach curd can be frozen in a lidded container for up to a year.
Uses
Peach curd can be used to fill cakes, fill tart shells, spread on toast, scones, pancakes, to top yoghurt, drizzle over meringue shells filled with whipped cream and roasted peaches, or however you would like to enjoy it.
Dipping in a spoon is great too, it must be said!
Use it for any purpose where you use lemon curd or other jams.
Sterilising
My preferred methods to sterilise jars are the microwave and oven methods.
First wash the jars and lids in hot soapy water, rinse and drain.
Then turn the jars upside down, place them wet in the microwave on some kitchen paper then microwave on high for one minute until dry.
To use the oven, after rinsing snd draining, place the jars on a baking sheet in a low oven at 120°C and heat until dry, which usually takes around 10 minutes.
Lids should be sterilised in boiling water.
More curds
Looking for other quirky fruit curd recipes like this? Try these:
Recipe
Easy Peach Curd
This small-batch peach curd is bursting with fresh peach flavour and comes together quickly in the microwave – no bain marie needed!
Calories: 70kcal
Instructions
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Take 4 fresh flat peaches (or 2-3 regular peaches) wash them, cut them into pieces and remove the stones.
4 flat peaches
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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
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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
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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.
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Transfer to a sterilised jar and store in the fridge until set. Store the curd in the fridge.
Notes
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.
Have you made this recipe?Please leave a star rating and comment below to let me know how you got on!
