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    Home - Basics

    Published: Dec 28, 2015 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Pomegranate Curd Recipe

    Jump to Recipe Print Recipe

    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. 

    An easy and rich pomegranate curd perfect for all your treats

    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.

    An easy and rich pomegranate curd perfect for all your treats
    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.

    An easy and rich pomegranate curd perfect for all your treats

     

    An easy and rich pomegranate curd perfect for all your treats

    Pomegranate Curd Recipe 2.0

    Amanda Powell
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Basics
    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

    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.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

    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.

    An easy and rich pomegranate curd perfect for all your treats

    Pomegranate Curd Recipe

    Amanda Powell
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Basics
    Cuisine American

    Ingredients
      

    • seeds from two large pomegranates
    • ¾ 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.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Galit says

      August 20, 2022 at 4:09 pm

      Can I use the curd as a pie filling?

      Reply
      • Amanda Powell says

        September 01, 2022 at 8:17 pm

        It is too thin to make a good pie filling. You can add unflavored gelatin to it to help thicken it enough for a pie.

        Reply
    2. 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.

      Reply
    3. 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?

      Reply
      • 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.

        Reply
    4. 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!

      Reply
      • 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!

        Reply
    5. Sabrina says

      December 30, 2015 at 11:35 am

      Very cool curd flavor!

      Reply
    6. Amanda says

      November 05, 2014 at 1:20 am

      Great recipe!!!

      Reply
    7. 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!

      Reply
    8. 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...

      Reply
      • 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.

        Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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