Winter just got a whole lot better with this creamy, rich pomegranate curd recipe. Pomegranate curd makes a create treat to pair with scones, muffins, biscuits, and shortbread.

The last time I made pomegranate curd… it was more of an experiment on how hard I could make things for myself. (In case you are wondering, the answer is very hard.) While I loved the overall flavor of the pomegranate curd, I wasn’t happy with how laborous it is to make and wanted something that didn’t involve pomegranate arils. Something more like a traditional curd.
So for both our sakes, I made pomegranate curd 2.0. It’s creamier (obviously) and still have a rich flavor, plus it has a beautiful rich reddish color that I adore. You could always add some food coloring for a more intense color, but I love it just the way it is.

Pomegranate curd is unlike most other curds in that the richness of the curd is so much more promenant. I love pairing it with scones and muffins for a nice morning treat, but it is also great with just about everything you pair it with.
For a nice twist, you can add other flavors in your curd such as cardamom, ginger, cinnamon, honey, and different types of citrus.

Yield: about 2 cups

Pomegranate Curd Recipe 2.0

Name: Pomegranate Curd Recipe 2.0
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 2 cups
Cuisine: American
Ingredients: 2 cups pomegranate juice; 2 tablespoons pomegranate molasses or syrup (optional); 1 cup granulated sugar; 6 egg yolks; zest of one lemon; pinch of salt; 3 tablespoons unsalted butter

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

2 cups pomegranate juice
2 tablespoons pomegranate molasses or syrup (optional)
1 cup granulated sugar
6 egg yolks
zest of one lemon
pinch of salt
3 tablespoons unsalted butter

Instructions

Heat the pomegranate juice in a saucepan until it is reduced to about 1 cup (this intensifies the flavor and color!)
Whisk the molasses, sugar and egg yolks together until light in color. Whisk in the pomegranate juice, lemon zest, and salt and put on a double boiler.
Cook while stirring constantly while the mixture thickens. You will know it is finished once the mixture coats a spoon and you run your finger down the back of the spoon and leave a trail. Stir in the butter.
Remove the curd and push through a fine mesh strainer. Place in a jar and allow to cool completely before placing in a refrigerator.

I was inspired by the blackberry curd Sarah from The Sugar Hut made for her Victoria sponge cake and used that as my basis for the first version of this curd. It came out insanely rich and creamy and tastes incredible on a slice of cake or toast.

Pomegranate Curd Recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

seeds from two large pomegranates
3/4 cup sugar
zest of one lemon
juice of half a lemon
1 stick unsalted butter, cut in cubes
2 large eggs, beaten

Instructions

In a medium sauce pan, heat the pomegranate seeds and sugar together on medium heat. The heat and sugar will draw out the juices from the seeds. Use the bottom of a cup or masher to help speed things along.
Add the lemon zest and juice.
Remove from heat and add the butter. The curd will look as though it is taking on a greyish color, but it will brighten up to a nice pink color after a while.
Very slowly add some of the curd to the eggs, stirring the eggs constantly. I drizzled one quarter cup at a time until about half the curd was in the eggs. It is very important to slowly bring up the temperature of the eggs so as not to cook them, especially if you plan on keeping the seeds in.
(Optional) Strain the curd through a fine mesh strainer to remove the seeds.
Transfer the curd to a container and place in the fridge to chill. The mixture will thicken as it chills.

Comments

Ala says
November 04, 2014 at 1:39 pm
CURD. The word sounds terrible, but I could eat this stuff all day with a spoon. Looove the freshness of this recipe, Amanda! I’m drooling already–time to buy pomegranates…
- Amanda says
  November 04, 2014 at 2:41 pm
  Haha it does sound terrible and not at all appetizing. “Yeah, gimme some of that curd”. Doesn’t work. Yes, make this recipe! Mashing. The pomegranate seeds is great stress therapy if you need it.
Oana says
November 04, 2014 at 2:53 pm
Only tried citrus curd before so your recipe really intrigues me. Pinned for later as I have to try this!
Amanda says
November 05, 2014 at 1:20 am
Great recipe!!!
Sabrina says
December 30, 2015 at 11:35 am
Very cool curd flavor!
Tracy | Baking Mischief says
December 30, 2015 at 11:46 am
This looks sooo good. I love working (and eating) pomegranates, but I’ve never seen pomegranate curd before!
- Amanda says
  December 30, 2015 at 12:50 pm
  It’s delicious! I love my first version, but this updated curd has a more intense pomegranate flavor that I love!
Maija says
December 27, 2017 at 10:53 am
If I make extra batches, will I be able to freeze or keep in the refrigerator?
- Amanda says
  December 29, 2017 at 12:04 pm
  You may be able to keep it if you can the curd properly. As for freezing, I’ve found you can do it, but it will sometimes affect the consistency and make it grainy and/or thin.
Carmen says
October 27, 2019 at 2:21 pm
I tried the original recipe and found that once cold all the butter separated from the rest. Works fine if reheated, but wondering if the curd should be cooked once tempered, instead of just put in the frige? Also a bit sweet for me, so next time only 1/2 cup sugar. Great flavor and nice color! Put it on French Toast.

Ingredients

Instructions

Ingredients

Instructions

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