Print

Cherry Curd

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 37 reviews

Cherry curd is a luscious, tart, and sweet cherry-flavored fruit spread perfect for filling cakes, tarts, eclairs, or macarons. It’s also great drizzled over ice cream, waffles, pancakes, or added to parfaits for a burst of fresh cherry flavor.

Ingredients

Scale

Fruit Base

  • 1 pound cherries (approximately 450g), fresh, frozen or canned (pitted)
  • A few tablespoons of water (for cooking cherries)
  • 1/2 medium lemon (juiced)

Egg Mixture

  • 2 large eggs
  • 4 large egg yolks (about 60-70g)
  • 3/8 cup white sugar (~80g)

Finishing

  • 4 oz butter (~113g), chopped

Instructions

  1. Puree Cherries: Place the pitted cherries in a pot with a few tablespoons of water. Cook over low heat until the cherries release their juices, then increase to medium heat and bring the mixture to a boil. Use an immersion blender to puree the mixture, then strain it through a fine mesh sieve to remove skins and solids. You should have about three-fourths the original weight in cherry puree.
  2. Squeeze Lemon: Juice half a medium lemon and set aside the juice.
  3. Prep Eggs: In a heatproof bowl, whisk together the whole eggs, egg yolks, and white sugar until well combined and slightly thickened.
  4. Cook Puree Mixture: Combine the cherry puree and lemon juice in a pot. Heat the mixture until it starts to bubble, then remove it from heat.
  5. Temper Eggs: Slowly add the hot cherry mixture into the egg and sugar mixture a few tablespoons at a time, whisking constantly to prevent the eggs from curdling.
  6. Cook: Return the combined mixture to the pot. Cook over low heat, stirring continuously until the mixture thickens into a custard-like consistency.
  7. Add Butter: Remove the pot from heat and stir in the chopped butter until fully melted and incorporated, creating a smooth and glossy curd.
  8. Taste Test: Adjust the flavor by adding more lemon juice for tartness or sugar for sweetness as needed.
  9. Strain (Optional): For an ultra-smooth texture, strain the curd again through a fine sieve.
  10. Cover: Place plastic wrap directly on the surface of the cherry curd to prevent a skin from forming.
  11. Refrigerate: Allow the curd to cool to room temperature, then refrigerate it while covered until chilled and set.

Notes

  • Using fresh or frozen cherries will yield the best flavor, but canned cherries work as a convenient alternative.
  • Be patient when tempering the eggs to avoid curdling the mixture.
  • Covering the curd with plastic wrap directly on the surface prevents a thick skin from forming.
  • Cherry curd can be stored in the refrigerator for up to two weeks in an airtight container.
  • For a slightly different flavor, try adding a splash of vanilla extract once the curd is off the heat.

Find it online: https://yumfoodusa.com/cherry-curd/