The peach adds a sweet twist to the traditional lemon curd
(88 votes)
Cook: 45 Mins
Serves: 70
Price: 6p per serving
Nutritional Information
Each 15g serving contains
Energy
171kj
41kcal
171kj
41kcal
2%
Fat
2.3g
2.3g
Low
3%
3%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
4.6g
4.6g
Low
5%
5%
Salt
0.01g
0.01g
Low
<1%
<1%
of your reference intake.
Typical energy values per 100g:
1142kj/273kcal
Typical energy values per 100g:
1142kj/273kcal
Ingredients
3 Grower’s Selection Ready To Eat Peaches, destoned and chopped
Juice ½ lemon
300g caster sugar
2 large eggs, plus 4 large egg yolks
150g unsalted butter, cubed
Method
1
To sterilise jars, preheat oven to 140C/120C Fan/Gas 1. Wash 3 standard jam jars in hot, soapy water and rinse. Remove any rubber seals then heat in the oven for 30 mins.
2
Blitz the peaches and lemon juice in a processor until smooth. Blend in the sugar, eggs and yolks.
3
Melt the butter in a pan then whisk in the peach mixture. Heat on low for 30 mins, stirring with a wooden spoon – work the spoon over the bottom and corners of the pan to stop the mixture sticking. The curd is ready when it has thickened enough to coat the back of a spoon.
4
Pour into the sterilised jars, seal, then store in the fridge for up to 2 weeks.