I just whipped up Kumquat Curd that’s impossibly silky, wildly tart, and already ruining every other dessert for me.
I’m obsessed with Kumquat Curd because it hits that rare sweet-and-sour spot I crave. I love how bright kumquats punch through thick, silky curd and how a little unsalted butter makes it lick-the-spoon lush.
It’s not fussy, just insanely satisfying. Sharp citrus, soft richness, and a texture that flirts with pudding.
I keep thinking about Kumquat Tart ideas and other Curd Recipes I could wreck with this stuff. But mostly I want it on toast, spooned straight from the jar, or shoved into a tart and served like I meant to make it that way.
No regrets. Eat it now.
Ingredients
- Basically tiny citrus punch, tart peel and bright juice, seeds removed so it’s smooth.
- Plus sugar tames tartness, adds glossy shine and that spoonful of simple comfort.
- Eggs give creaminess and structure, making curd silky; whole eggs keep it richer.
- Basically butter makes it luxuriously smooth and spreadable, plus a mellow richness.
- Plus a pinch of salt wakes flavors, cuts cloying sweetness, keeps it interesting.
Ingredient Quantities
- 1 cup kumquats, thinly sliced and seeds removed (about 8 to 10 small kumquats)
- 3/4 cup granulated sugar (adjust a bit if your kumquats are extra sweet or tart)
- 3 large eggs, room temp (whole eggs give a silkier curd, but some recipes use yolks only)
- 6 tablespoons unsalted butter, cut into cubes and softened
- pinch of fine salt (about 1/8 teaspoon) to brighten the flavor
How to Make this
1. Rinse kumquats, thinly slice them crosswise and pick out any seeds, you should end up with about 1 cup of slices.
2. Put the kumquat slices and 3/4 cup sugar in a blender or food processor and pulse until mostly smooth but not totally pureed, you want a bit of texture.
3. Pour that puree into a medium saucepan, add a pinch of fine salt and warm it gently over low heat for a minute just to help the sugar dissolve and loosen the oils from the peel.
4. In a bowl whisk the 3 large room temp eggs until uniform, then slowly temper them by stirring a couple spoonfuls of the warm kumquat puree into the eggs, then pour the egg mixture back into the saucepan while whisking constantly.
5. Cook the curd over low to medium low heat, stirring or whisking constantly, scraping the bottom, until it thickens and reaches about 170 to 175 F or coats the back of a spoon, this usually takes 8 to 12 minutes.
6. Remove the pan from heat and immediately whisk in the 6 tablespoons softened unsalted butter a few cubes at a time until fully incorporated and silky.
7. For the smoothest result, pour the curd through a fine mesh sieve into a clean bowl to remove any bits of cooked egg or peel, press the solids to get all the flavor.
8. Press a piece of plastic wrap directly on the surface to prevent a skin from forming and let it cool to room temp, then chill in the fridge until set, at least 2 hours.
9. Store the kumquat curd in a jar in the refrigerator for up to 1 week, or freeze in small portions for longer. Use on toast, tarts, yogurt or as a tart filling.
Equipment Needed
1. Blender or food processor
2. Medium saucepan
3. Whisk
4. Mixing bowl (for tempering the eggs)
5. Fine mesh sieve
6. Flexible spatula or wooden spoon
7. Measuring cups and spoons
8. Instant-read or candy thermometer
9. Plastic wrap (to press on the curd surface)
10. Jar or airtight container for storing the curd
FAQ
Kumquat Curd Recipe Substitutions and Variations
- Kumquats: swap for 1 cup thinly sliced Meyer lemons or small tangerines, seeds removed. They’ll be less tart so taste the curd and maybe cut sugar a bit.
- Sugar: replace with 1/2 cup honey or pure maple syrup. Because those are liquid, gently reduce any extra liquid and cook a little slower to avoid over-browning.
- Eggs: use 6 egg yolks instead of 3 whole eggs for a richer, thicker curd. It’ll be more custardy, but a bit less airy.
- Butter: substitute equal parts vegan butter or refined coconut oil for a dairy-free version. Texture may be slightly softer once chilled, but it still works great.
Pro Tips
1. Use room temp eggs and warm puree when you temper them, but do it sloooowly. If you rush you’ll end up with scrambled bits; add just a little liquid to the eggs at a time and keep whisking, then pour back into the pan.
2. Don’t skip sieving at the end even if it looks fine. It makes the curd silky and removes tiny cooked egg bits and peel fibers that ruin the texture. Press the solids in the sieve to get every bit of flavor.
3. If your kumquats are extra tart, reduce sugar a bit and add a teaspoon of honey or a splash of orange juice to round out the flavor. Taste after it cools a bit, not while it’s piping hot.
4. Cool it quickly and evenly so it doesn’t overcook from residual heat. Transfer to a shallow container, press plastic right on the surface to stop a skin forming, then chill. If you want longer storage, freeze in small portions rather than one big jar.
Kumquat Curd Recipe
I just whipped up Kumquat Curd that's impossibly silky, wildly tart, and already ruining every other dessert for me.
8
servings
191
kcal
Equipment: 1. Blender or food processor
2. Medium saucepan
3. Whisk
4. Mixing bowl (for tempering the eggs)
5. Fine mesh sieve
6. Flexible spatula or wooden spoon
7. Measuring cups and spoons
8. Instant-read or candy thermometer
9. Plastic wrap (to press on the curd surface)
10. Jar or airtight container for storing the curd
Ingredients
-
1 cup kumquats, thinly sliced and seeds removed (about 8 to 10 small kumquats)
-
3/4 cup granulated sugar (adjust a bit if your kumquats are extra sweet or tart)
-
3 large eggs, room temp (whole eggs give a silkier curd, but some recipes use yolks only)
-
6 tablespoons unsalted butter, cut into cubes and softened
-
pinch of fine salt (about 1/8 teaspoon) to brighten the flavor
Directions
- Rinse kumquats, thinly slice them crosswise and pick out any seeds, you should end up with about 1 cup of slices.
- Put the kumquat slices and 3/4 cup sugar in a blender or food processor and pulse until mostly smooth but not totally pureed, you want a bit of texture.
- Pour that puree into a medium saucepan, add a pinch of fine salt and warm it gently over low heat for a minute just to help the sugar dissolve and loosen the oils from the peel.
- In a bowl whisk the 3 large room temp eggs until uniform, then slowly temper them by stirring a couple spoonfuls of the warm kumquat puree into the eggs, then pour the egg mixture back into the saucepan while whisking constantly.
- Cook the curd over low to medium low heat, stirring or whisking constantly, scraping the bottom, until it thickens and reaches about 170 to 175 F or coats the back of a spoon, this usually takes 8 to 12 minutes.
- Remove the pan from heat and immediately whisk in the 6 tablespoons softened unsalted butter a few cubes at a time until fully incorporated and silky.
- For the smoothest result, pour the curd through a fine mesh sieve into a clean bowl to remove any bits of cooked egg or peel, press the solids to get all the flavor.
- Press a piece of plastic wrap directly on the surface to prevent a skin from forming and let it cool to room temp, then chill in the fridge until set, at least 2 hours.
- Store the kumquat curd in a jar in the refrigerator for up to 1 week, or freeze in small portions for longer. Use on toast, tarts, yogurt or as a tart filling.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 67g
- Total number of serves: 8
- Calories: 191kcal
- Fat: 12.5g
- Saturated Fat: 7g
- Trans Fat: 0.16g
- Polyunsaturated: 0.56g
- Monounsaturated: 3g
- Cholesterol: 92mg
- Sodium: 39mg
- Potassium: 62mg
- Carbohydrates: 20.5g
- Fiber: 1.2g
- Sugar: 20.5g
- Protein: 2.5g
- Vitamin A: 174IU
- Vitamin C: 8.3mg
- Calcium: 25mg
- Iron: 0.5mg
