Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I've recently enjoyed finally being able to reliably make lemon curd. Now I'm wondering: is there a way to use different fruit as the flavour?

Is there anything special about lemon that makes it uniquely suitable for this that couldn't be achieved with other fruits? The fact it only adds a small amount of liquid, or maybe the high acidity offsets that? My first idea was trying raspberries reduced as much as possible without burning, and maybe adding some lemon juice to brighten up the flavour and add acid.

As a baseline, the recipe I use for the lemon curd is:

  • 2 eggs and 2 yolks
  • 200g (1 cup) sugar
  • 125g (1 stick) butter
  • juice of 2 lemons, zest of 1-2 (to taste)
share|improve this question
add comment

1 Answer

up vote 3 down vote accepted

I think you're on the right track. Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry, etc). As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine.

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.