I feel like everyone knows about lemon curd, but you can’t sleep on peach curd, especially in the summer when juicy fresh peaches are available! This creamy spread is perfect on toast, as a topping for ice cream, and even a delicious filling for cakes and other baked treats!
What is Peach Curd?
Peach curd is a smooth and creamy custard style of spread made from fresh peaches, sugar, eggs, and butter.
It’s similar in texture to my microwave lemon curd, but this recipe is a fruit-based preserve that balances sweet and tart flavors, highlighting the natural taste of peaches!
Peach curd is often used as a filling for pastries, cakes, and tarts, or spread on toast and scones. Its rich, silky texture makes it versatile for both sweet and savory dishes!
While you’d traditionally cook a curd on the stove, I make a much simpler version using the microwave! It’s not only faster, but it keeps you from having to stand over a hot stove stirring things, especially when it’s hot outside!
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Peach Curd Ingredients
- 3 fresh peaches (use 4 if they’re very small)
- ½ cup granulated sugar
- 2 Tbsp fresh lemon juice
- ½ cup butter, room temperature
- 3 large eggs
Ingredient Tips and Substitutions
- You don’t have to peel your peaches if you don’t want to, but I think it makes for a smoother consistency later (assuming you don’t want to strain your curd)
- I use salted butter, but you can also use unsalted and add a pinch of salt
How to Make Microwave Peach Curd
- Peel and pit your peaches, then puree them in a blender or food processor until smooth. You should have around 1 cup of puree when done. Strain if it’s at all chunky
- In a large microwave-safe bowl, mix the eggs and sugar, beating well. Then, stir in the peach puree, lemon juice, and butter, again mixing well
- Microwave on high for 1 minute at a time, stirring well between each minute. Your curd is ready when it thickens and coats the back of a spoon (usually 4-5 minutes total). The stirring is very important to prevent the eggs from cooking into chunks. If this does happen, run it through a fine mesh strainer to catch the bits
- Pour into sterile jars and store in the refrigerator for up to 1 week
What to Use Peach Curd With
- Toast
- Bagels
- English muffins
- Scones
- Waffles
- Pancakes
- Crepe filling
- Cake filling
- Cupcake filling
- Pound cake
- Shortbread
- Tart filling
- Pastry filling
- Cookie filling
- Ice cream topping
- Yogurt topping
Serve this easy microwave peach curd as a topping for my Peach Scones, Air Fryer Pound Cake, or quick Trader Joe’s Blueberry Waffles in the Air Fryer.
Recipe FAQs
What Is Microwave Peach Curd?
Microwave peach curd is a creamy, sweet spread made from peaches, sugar, butter, and eggs, cooked in the microwave.
It’s a quick and convenient way to make fruit curd, similar to traditional lemon curd but with a peachy twist.
Can You Use Frozen Peaches For Peach Curd?
Yes, you can use frozen peaches to make peach curd. Simply thaw and drain them before blending.
This is a great option when fresh peaches are not in season.
Is Peach Curd The Same As Peach Jam?
While both are fruit spreads, peach curd and peach jam differ in texture and ingredients.
Peach curd is smooth, creamy, and made with eggs and butter, giving it a rich texture, whereas jam is thicker, made with whole fruit and sugar, and does not include dairy or eggs.
Can You Make Peach Curd With Less Sugar?
The sugar in peach curd not only sweetens it but also helps with the texture and preservation. Reducing sugar might affect the consistency, so it’s best to follow a tested recipe.
However, you can experiment with low-sugar or sugar substitutes if you adjust other ingredients accordingly.
Microwave Peach Curd Recipe Pro Tips
- The curd will thicken just slightly more as it sets, so make sure it’s thick enough when you stop cooking (the fridge isn’t going to work any crazy magic with it)!
- Your peach curd color will vary based on the color of your actual peaches! It can range anywhere from nearly white to orangey-pink, with yellow being probably the most common color to expect
Storage of Peach Curd
- Keep peach curd stored in an airtight container (like a mason jar) in the refrigerator for 1-2 weeks
- For longer term storage, fill a freezer-safe container, leaving about ½” of headspace. Cover the top of the curd with plastic wrap, then seal the container. Freeze for 3-6 months
More Microwave Curds and Jams
- Microwave Plum Curd
- Onion Jam in the Microwave
- Homemade Blueberry Jam
- Spiced Pear Jam
Final Thoughts
Peach curd is a smooth, delicious, custard-like condiment perfect for your breakfast or baked goods. It’s made with fresh peaches, so it’s bursting with peach flavor and perfect for summer!
It freezes well, so if you’re looking for a way to use up some peaches you have, this is a great option. I like to make a few jars and then I get to enjoy peach curd with my toast even in the fall!
Making curd in the microwave eliminates the tedious standing over the stove and double boiler method you typically need to make curd, making it a time-saving simplified version that’s just as delicious!
Katie’s tip
For more great ideas to use up your fruit, check out my entire collection of Microwave Peach Recipes for inspiration!
Easy Microwave Peach Curd Recipe
Equipment
- Blender (or food processor)
- Spatula (or spoon; for stirring)
- Mason jars (for storing about 20 ounces)
Ingredients
- 3 fresh peaches (or 4 if they're small)
- ½ cup granulated sugar
- 2 Tbsp fresh lemon juice
- ½ cup butter (room temperature)
- 3 large eggs
Instructions
- Peel and pit your peaches, then puree them in a blender or food processor until smooth. You should have around 1 cup of puree when done. Strain if it’s at all chunky3 fresh peaches
- In a large microwave-safe bowl, mix the eggs and sugar, beating well. Then, stir in the peach puree, lemon juice, and butter, again mixing well½ cup granulated sugar, 2 Tbsp fresh lemon juice, 3 large eggs, ½ cup butter
- Microwave on high for 1 minute at a time, stirring well between each minute. Your curd is ready when it thickens and coats the back of a spoon (usually 4-5 minutes total). The stirring is very important to prevent the eggs from cooking into chunks. If this does happen, run it through a fine mesh strainer to catch the bits
- Pour into sterile jars and store in the refrigerator for up to 1 week
Notes
- You don’t have to peel your peaches if you don’t want to, but I think it makes for a smoother consistency later (assuming you don’t want to strain your curd)
- I use salted butter, but you can also use unsalted and add a pinch of salt
- The curd will thicken just slightly more as it sets, so make sure it’s thick enough when you stop cooking (the fridge isn’t going to work any crazy magic with it)!
- Your peach curd color will vary based on the color of your actual peaches! It can range anywhere from nearly white to orangey-pink, with yellow being probably the most common color to expect
- Keep peach curd stored in an airtight container (like a mason jar) in the refrigerator for 1-2 weeks
- For longer term storage, fill a freezer-safe container, leaving about ½” of headspace. Cover the top of the curd with plastic wrap, then seal the container. Freeze for 3-6 months
- Exact nutritional values will vary based on brand and variety of ingredients, and actual quantity consumed (a serving assumes about 2 Tbsp), so please consider this a guideline only
Nutrition
