Kiwi Curd

how to make fruit curd, kiwi curd, lemon curd, what to do with kiwi fruit, kiwi fruit recipes, fruit recipes, tami magnin, rumtumtiggsThe first recipe I decided to make in the Zespri kiwi bloggers challenge was kiwi curd. I absolutely adore lemon curd and have made it a number of times with great success. When it comes to working with tiny pips I found I had no trouble when I made passion fruit curd so I approached this challenge with an optimistic spirit.

After 10 minutes of stirring my spirits dipped a bit but it thickened up nicely once we reached the 15 minute mark. What you need to remember is that it does thicken as it cools and once it has been in the fridge for a while it is thicker than what you would find store bought curd to be. I hope you will give the recipe and try and let me know what you think.

Kiwi Curd
2 kiwi fruit, peeled and finely chopped
1 lemon, juice and rind, finely grated
3 egg yolks
100g sugar
50g butter, cubed

Place a pot of water on the stove and set a glass bowl on top of the pot. Check to make sure that the water won’t touch the bottom of the bowl when the water is boiling. Heat the pot over medium heat. Place all the ingredients in the bowl except for the butter. Stir for about 15 minutes until the mixture thickens enough to coat the back of a spoon. Strain the mixture into another bowl using a sieve and be in butter until thick and glossy. Allow to cool before transferring to a sterilized jar with a tight seal. Store in the fridge and enjoy on crumpetsflapjacks or crepes.

Note: To sterilize your glass jar, boil washed and well rinsed bottles with lids in a pot of water for 15 minutes. Remove from heat and leave to cool off in the pot with the lid closed. Use directly from the pot or allow to air dry then seal.

11 Comments

  1. usha singh

    September 12, 2013 at 7:14 am

    i just love the sound and look of curd, but have never tried it because of the egg. i am sure it tastes as gorgeous as it looks

    1. rumtumtiggs

      September 12, 2013 at 8:51 am

      I have hunted for an egg free recipe online and I have yet to find one. I will keep looking though and let you know if I find something. Keep well xx

  2. nina

    September 12, 2013 at 2:56 pm

    Love the idea of green kiwi curd!I love lemon curd too, so this will be good, I’m sure!

    1. rumtumtiggs

      September 13, 2013 at 8:12 am

      The curd never lasts long in our house and I think we will be having the last of it with some crumpets this evening which is perfect in this weather xx

  3. Tandy | Lavender and Lime

    September 13, 2013 at 2:43 pm

    I’m amazed at how yellow it turned out :)

    1. rumtumtiggs

      September 25, 2013 at 1:38 pm

      I know! I was actually tempted to add a bit of blue food colouring to make it greener but I thought that would be cheating 😉 xx

  4. Anna McKenzie

    March 22, 2014 at 10:53 am

    I thought it might be possible to make kiwi curd. Will try the recipe. the last curd I made was lemon with a blush of strawberry – pretty and scrumptious too. Anna McK

    1. rumtumtiggs

      March 25, 2014 at 12:31 pm

      It’s definitely possible Anna and I hope you’ll give the recipe a try and let me know what you think :).

  5. Brittany

    May 23, 2014 at 9:29 pm

    How much curd does this make? I’m going to fill cupcakes with it but I’m not sure if I’ll have to double (or triple) this recipe.

    1. rumtumtiggs

      May 26, 2014 at 10:16 am

      Hi Brittany, this curd recipe makes about 250ml of curd which should be enough for about 24 cupcakes. Have fun :) xx

  6. Kiwi Curd Pudding with Tangy Lemony Meringues | Town and Kountry Mouses

    February 2, 2015 at 5:09 am

    […] me! :) Ok, back to my mission: Make-Kiwis-Delightful: Rumtumtiggs posted a beautiful kiwi curd: http://food.rumtumtiggs.co.za/kiwi-curd/ Let’s give it a […]

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