Persimmon Curd

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Persimmon Curd is a luscious, buttery spread with bursting with notes of ripe persimmon, honey, and cinnamon. Make a batch in under 20 minutes and enjoy on scones, cakes, and more. It's guaranteed to elevate any sweet treat!

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cups

Calories: 1153kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

3 ripe hachiya persimmons or 4 ripe fuyu persimmons
2 tablespoon lemon juice
1 teaspoon lemon zest
1 cup granulated sugar
2 large eggs room temperature
2 egg yolks room temperature
¼ teaspoon cinnamon optional
¾ cup unsalted butter cubed

Instructions

Puree persimmons - In a blender, food processor, or with an immersion blender, puree the persimmon pulp until smooth.
3 ripe hachiya persimmons
Prepare curd - Place the persimmon puree in a thick-bottomed pot or dutch oven. Whisk in the lemon juice and zest, granulated sugar, 2 eggs, 2 egg yolks, and cinnamon until smooth. Turn the heat on low and stir in the butter. Cook on medium-low heat and stir until the mixture thickens, about 10-12 minutes, depending on how juicy the persimmons are. If you prefer a thicker curd, cook for an additional 3-5 minutes on low. Be sure to not overcook the curd or allow the curd to boil. Run your finger on the back of a curd-coated spoon to make sure there is a clean line. This indicates that the curd is done cooking.
2 tablespoon lemon juice, 1 cup granulated sugar, 2 large eggs, 2 egg yolks, ¼ teaspoon cinnamon, ¾ cup unsalted butter, 1 teaspoon lemon zest
Set the curd - When ready, the curd will be silky and smooth. Turn off the stove and allow the curd to cool then give it a stir. Transfer the curd to jars and refrigerate once cooled. Enjoy within 2 weeks.

Video

Notes

Storage

Refrigerate leftover persimmon curd in an air-tight container or lidded jar for up to 2 weeks. You can also freeze the curd in a freezer safe container for up to 6 months. In order to thaw it, place it in the fridge overnight. After thawing, enjoy it within 2 weeks.

Top Tips

Use very ripe persimmons because they have the most flavor and blend easily into a smooth puree.
Don't let the curd boil or the eggs will curdle and texture will be ruined.
Whisk constantly while you warm the curd to ensure it doesn't get lumpy.
To check that the curd is thickened enough, dip a spoon or silicone spatula in the curd and trace your finger across the back. If there is a clean line, the curd is done.
If your curd isn't thick, it may not be heated enough so keep stirring. Also, curd thickens more once cooled.
If you prefer a very smooth curd, run the curd through a fine mesh strainer before transferring to jars.

Nutrition