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This kumquat curd is good with everything. On toast, on a biscuit or just by itself. I fell in love with kumquats last year and now look forward to when they are in season. This recipe is really easy and you’ll really like this curd. I hope you give it a try.


A few words about kumquats. Kumquats are distinctive in that it is the only citrus fruit that can be eaten, skin and all. There are four different types of kumquats.

The Meiwa and Nagami are the ones available at my local grocery store. I love the Meiwa because they are so sweet and it’s almost like eating candy. Because of that sweetness, I prefer the Meiwa for making the kumquat curd. But regardless of which kumquat is available, taste them first to see how sweet or tart they are. If the kumquats are really tart you may want to add a little more sugar to have a more balanced flavor.


I love fruit curd. It’s a funny word that doesn’t sound at all that appetizing, but it is one of the best things you’ll ever eat. I discovered it and learned how to make it when I bought The Cake Bible by Rose Levy Beranbaum. That cookbook was a real game-changer for me as a baker in that it introduced all kinds of desserts and sweet treats that I had never heard of before. If you new to baking or even if you’ve been baking for a while that is a book that should be in your collection.

This recipe is really easy to make. I initially pureed the kumquats in a blender but it was hard to get all the puree out of the blender and I left a lot behind, so I switched to a food processor. I had to process the kumquats longer to get the same consistency, but it was easier to get all the puree out of the food processor. If you don’t have a food processor, you can definitely use a blender.

I used the recipe from a well-known food recipe site for my first try at making kumquat curd. That recipe used cornstarch, which I think is too much. The curd ended up very thick and kind of gummy. It tasted okay, but I didn’t like the texture. This particular curd doesn’t need cornstarch for thickening because you are cooking the whole fruit and kumquats skins have a lot of natural pectin. Pectin is a natural thickener. I modified the recipes three different times to finally come with a recipe that works.

This curd is so good I eat it by itself (just a little), but because it is so good it really does taste good on toast and banana bread. Give it a try and let me know what you think.



12 ounces whole Kumquats Meiwa preferred
2 tablespoons fresh lemon juice
3/4 cup granulated sugar
2 whole eggs
3 egg yolks
8 tablespoons unsalted butter cut into 8 pieces
US Customary – Metric


Cut the butter into 8 pieces. Next to the stove place a medium course strainer over a bowl. This bowl is for the finished curd.

Place kumquats and the lemon juice in the bowl of a food processor. Process until the kumquats are puréed, about 1 minute. You may need to stop the processor after 30 seconds and scrape down the sides. Add the sugar and process for about 10 seconds.

Place the pureed kumquats in a 3-quart saucepan. Add the eggs and whisk to combine. Place pan over medium heat and whisk continuously until the mixture reaches 180 degrees, about 6-8 minutes. Remove the curd from the heat and whisk in all 8 tablespoons of butter. Pour the curd into the strainer and use a large spatula to press the curd through the strainer and into the bowl below.

Cover the curd with plastic wrap by placing a piece of plastic wrap over the bowl, lightly press it onto the surface of the curd. Place the bowl in the refrigerator and allow to finish cooling.

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