Dairy-Free Fruit Curds

Another post originating from my Brother Blog: http://whatyougotcooking.wordpress.com/2014/07/26/dairy-free-fruit-curds/

So it was a sunny day, and I decided to make some dairy free fruit curds; here’s the recipe

This recipe can be used for both dairy and dairy free curd.
Makes 500ml (approx.) of fruit curd.

100g Margarine (I used dairy free spread)

2 eggs

2 egg yolks

150g caster sugar

Either of the following

-12 passion fruits

-250g raspberries

-6 lemons for a zingy sour taste or 4 for a milder sweet lemony curd

Firstly begin by preparing your fruits:

Raspberries: squash or blitz in a blender and sieve to separate the juice from the seeds (use a spoon to stir the pulp in the sieve)
Lemons: cut in half and squeeze the juice from the flesh, sieve to ensure there are no pips or pulp.
Passionfruit: cut the passionfruit in half and scoop out the inner. Either use a handheld blender or a food processor to blitz the pulp, this process separates the seed from the juice and flesh. Sieve the juice (you will need to use a spoon to stir the juice in the sieve) it will take a long time but you should only be left with the remains of the pips.
In a large bowl using an electric whisk or mixer whisk up your whole eggs and egg yolks with the caster sugar until thick, light and creamy this should take about 5 minutes. Meanwhile on a very low heat melt the margarine in a large heavy based sauce pan.

Once your eggs are thick and pale (you’ll know it’s ready because it will leave a ‘trail’ with your whisk) and your margarine has melted add the eggs and your chosen fruit juice to the pan.
Keep on a low to medium heat and stir continuously for about 20 minutes. Immediately you will notice the juice and egg come together, gradually as you stir the mixture will thicken and as the eggs cook the mix will turn opaque.
As soon as the whole pan is thick and opaque in colour the curd is ready. It may seem really runny but that’s because it’s hot. Leave the curd off the heat for two minutes whilst you sterilise the jars.

To sterilise your jars slowly pour boiling water into each one and carefully empty them and dry with a kitchen towel.




If you’re using jars with twist top lids put the lid on immediately, I used latch topped jars so I covered my curds with Clingfilm and a square of grease proof paper.


Here are a few little treats I used my curds on.


They’re so delicious I don’t think I’ll make them any other way ever again!