Watermelon Curd

Creamy curd, flavoured with sweet watermelon and tangy lime.


I love watermelon, and I have been meaning to try out making some watermelon preserves for a while, so when I found some watermelon on offer in the supermarket, I thought I’d buy a few and do some cooking!

I really like the way this curd has turned out. It has a lovely unusual flavour, and I think it will go perfectly as the filling for a cake!

Ingredients: Makes Three 220g Jars

  • 300g watermelon, pureed
  • juice of two limes
  • 6 egg yolks
  • 150g caster sugar
  • 2 tbsp cornflour
  • 120g butter


To Make:

Combine the watermelon puree, egg yolks, sugar and lime juice  in a heatproof bowl, set over a pan of boiling water. Mix the cornflour with a few tbsp of water, then pour into the curd mixture.

Whisk to combine, and heat for 20-30 minutes, or until the mixture thickens slightly.  You can test to see if the curd is set, by spooning a small amount onto a cold plate, it should set.

Once set, pour the curd into sterilised jars and seal. leave to set, then store in the fridge. Use within a month.


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