The 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.
2 kiwi fruit, peeled and finely chopped
1 lemon, juice and rind, finely grated
3 egg yolks
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 crumpets, flapjacks 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.