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Silky Homemade Peach Curd Recipe for Tarts & Toast

This peach curd is bursting with fresh peach flavor: thick, creamy, sweet with a bright tang. It’s a delightful twist on classic lemon curd and a wonderful way to use ripe or slightly overripe peaches. Simmering the peaches with their skins intensifies the peach taste, saves the step of peeling, and yields a lovely natural peach-pink color.

Serve it by the spoonful, spooned over ice cream, spread on scones or toast, stirred into yogurt, or use it as a filling for tarts and cakes. It works anywhere you would use lemon curd or peach jam.

peach curd in a glass jar

🍑 Why you’ll LOVE this recipe

  • Perfect texture: Thick and creamy, ideal as a topping or filling.
  • Great way to use up peaches: Turns ripe, overripe, or mealy peaches into a delicious curd.
  • No peeling necessary: Cooking with the skins adds flavor and natural color; the skins are strained out for a smooth finish.
  • Make-ahead friendly: Keeps in the fridge for up to six days or frozen for a couple of months.
close up of curd dripping of a spoon sitting on top of a jar

📝 Key ingredients

Read through the tips for success below.
Full steps and ingredients are in the recipe card.

peach curd ingredients in ceramic plates and bowls laid out on the table

Peaches: Use ripe yellow peaches (red-skinned) for the best flavor and color. White peaches will work but the color may differ. This recipe uses five peaches and yields just over one cup of curd. Leave the skins on — they’re strained out later for a smooth texture. Frozen peaches can be substituted.

Lemons: Freshly squeezed lemon juice adds acidity and brightens the peach flavor. Use fresh lemon juice rather than bottled for best taste.

Eggs: Four whole eggs thicken the curd well and help preserve the pale peach color that comes from using whole eggs rather than only yolks.

Butter: A little butter added at the end enriches the curd, rounds the tartness, and helps the texture finish silky and smooth.

👩‍🍳 How to make peach curd

Curd step by step

cutting a peach in half with a knife

Step 1: Cut each peach around the stone. Twist to separate halves and then quarter the fruit.

cutting and twisting peach to separate the peaces

Step 2: Remove the stones, cut the peaches into smaller pieces and place them in a saucepan.

stirring cut peaches, sugar and lemon juice in a saucepan

Step 3: Add sugar and lemon juice and cook over medium-low, stirring frequently.

hot peach mixture simmering in a saucepan

Step 4: Bring to a low boil and reduce until the mixture is about half its original volume — roughly 1 1/4 cups. Smash the peaches occasionally while stirring; the texture should be thick, like a jam.

whisking eggs with a hand held whisk in a glass bowl

Step 5: While the peaches reduce, whisk the eggs in a heatproof bowl until smooth.

adding spoonfuls of hot peach mixture into egg mixture in a bowl

Step 6: Temper the eggs by adding the hot peach sauce a spoonful at a time to the eggs, whisking constantly to avoid scrambling.

cooking peach and egg mixture in a saucepan

Step 7: Return the peach-and-egg mixture to the saucepan and cook over low heat, stirring or whisking constantly, until it begins to thicken and bubble gently.

straining peach curd through a sieve with a whisk

Step 8: When thick, strain the curd through a fine mesh sieve for a smooth texture, using a whisk or spatula to press it through.

adding butter to peach and egg mixture and whisking it with a hand held whisk

Step 9: Stir in the butter and a pinch of salt into the strained curd until the butter melts and the curd is glossy.

pouring peach curd from a bowl into a smaller glass jar

Step 10: Transfer to a non-metal jar or container and chill in the refrigerator — the curd will continue to thicken as it cools.

✔️ Expert curd tips

  1. Keep the skins on: They boost flavor and color; they’re removed by straining for a smooth curd.
  2. Reduce the peach sauce by half: Concentrates flavor and prevents a watery curd.
  3. Temper the eggs slowly: Add the hot peach sauce gradually to the eggs to avoid scrambling.
  4. Store in non-metal containers: Acidic curds can pick up a metallic taste from metal storage; glass or ceramic is best.

🥄 Make ahead and storage

Store the curd in an airtight jar in the refrigerator for up to six days. For longer storage, freeze in an airtight container or freezer bag for up to two months. Thaw in the fridge and stir before using.

peach curd in a glass jar with a spoon inside

❔ What can I use peach curd for?

Use peach curd anywhere you’d use lemon curd or jam: spoon it over pancakes, yogurt, or ice cream; spread it on toast, scones, or biscuits; or use it as a filling for tarts, cookies, and cakes. It also makes a delightful layer in sponge cakes or between shortbread cookies for a summery treat.

It’s irresistible straight from the jar — many find themselves eating it by the spoonful.

a spoon full of peach curd resting on a jar

🍓 More fruit curd ideas

Fruit curds are versatile and a great way to use seasonal or frozen fruit. Consider trying other flavors if you enjoy this recipe: raspberry, cherry, blueberry, or strawberry curds each offer a different balance of sweet and tart and can be made using the same basic method.

📖 Recipe

scooping the curd with a spoon from a glass jar

Peach Curd

Mary

A thick, creamy peach curd with bright flavor. Simmer peaches with skins, reduce, temper with eggs, then strain and finish with butter for a silky, spreadable curd.
Prep Time 15 mins
Cook Time 15 mins
Chill Time 1 hr
Total Time 30 mins
Course Breakfast, Topping
Cuisine American, English
Servings 1 cup
Calories 1244 kcal

Equipment

  • saucepan (preferably non-metal coated)

Ingredients

  • 5 whole medium peaches — ripe and soft (about 550g)
  • 1/3 cup granulated sugar
  • 1/4 cup freshly squeezed lemon juice
  • 4 large eggs
  • 1/4 cup butter
  • 1/8 teaspoon sea salt (omit if using salted butter)

Instructions

  1. Cut peaches around the stone, remove pits, and chop into roughly 1/2-inch pieces.
  2. Place peaches in a saucepan with the sugar and lemon juice. Cook over medium-low, stirring frequently.
  3. Bring to a gentle boil and reduce until the mixture is about half and measures roughly 1 1/4 cups. Smash pieces as you stir until jam-like in thickness.
  4. Meanwhile, whisk the eggs in a heatproof bowl until smooth.
  5. Temper the eggs by adding spoonfuls of the hot peach mixture to the eggs while whisking vigorously. Continue until all peach mixture is incorporated.
  6. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and begins to bubble gently.
  7. Strain the curd through a fine mesh sieve into a bowl, pressing with a whisk or spatula to extract as much as possible for a silky texture.
  8. Stir in the butter and salt until melted and incorporated.
  9. Transfer to a non-metal container or jar and chill. The curd will thicken further as it cools.

Notes

Storage: Refrigerate in an airtight jar for up to 6 days. Freeze for up to 2 months.

Peaches: Fresh or frozen peaches work; yellow peaches give the most classic color and flavor.

Tips for success:

  1. Keep the skins on for more flavor and color; they are removed by straining.
  2. Reduce the peach sauce by half to concentrate flavor and avoid a watery curd.
  3. Temper eggs slowly to prevent scrambling.
  4. Store in glass or ceramic to avoid metallic tastes from metal containers.

Nutrition

Calories: 1244 kcal
Carbohydrates: 148 g
Protein: 30 g
Fat: 65 g
Sugar: 132 g