Kumquat Curd

We are going through the best citrus season. Oranges, tangerines, blood oranges, lemons, are now ideal for spoon sweets, jams and whatever else we have in mind. So my mood was drawn to this kumquat cream, which is based on the amazing lemon curd I showed you a few years back.

My little kumquat tree was full of fruit this year and besides the jam that I make every year, this kumquat cream was this year’s experiment. For me, the smell of kumquats is unsurpassed. So I really wanted to put that smell in a jar 🙂

If you are wondering what to do with this cream I will first tell you that you should try not to eat it right from the jar. If you manage to avoid this, then you can use the kumkuat curd in your breakfast, make a kumquat tart, or make a light dessert like the one here. In short, you can do a thousand things with it.

A few words aabout the kumquat curd recipe

The challenge in this recipe, which is otherwise very easy, is to get the juice from the kumquats… If you want to exercise your patience, here you are 😀  Okay, it’s not that time-consuming, just kidding. After all, you need the same time to deseed the fruit if you want to make a jam. Besides, it’s worth it. The taste and aroma will compensate you.

As I had done with the lemon curd, I used coconut oil and coconut sugar for the kumquat curd, as well.  If you don’t have them in hand, you can replace them with butter and brown sugar respectively.

It’s important to keep the heat medium-low or you’ll end up with a kumquat-scented omelette. It only needs a few minutes of patience until it thickens.

You can see all the kumquat recipes here.

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Kumquat Curd

(1 votes, average: 5.00 out of 5)

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desserts, spreads, – greek, mediterranean

Serves: Yields 500gr. curd

Prep Time: 20 minutes – Cooking Time: 10 minutes – Total Time: 30 minutes

A flavorful and healthier kumquat curd. For breakfast, desserts, pancakes, and many other uses.

Ingredients

• 4 large eggs, lightly beaten
• 1/3 cup coconut oil (75g) *
• ½ cup fresh kumquat juice
• 2 tbsp honey
• 3-4 tbsp coconut sugar**
• the zest of 10 kumquats
• 1/8 teaspoon salt

Instructions

1

Add all ingredients to a medium saucepan over medium-low heat.

2

Stirring constantly, continue to cook the curd until it thickens.

3

Remove the cream from the heat and let it cool completely.

4

Transfer the cream to a sterilized jar and store in the refrigerator.

Notes

*Or butter. **Or brown sugar

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