Golden Kiwi Curd (Paleo) (Edit recipe)

Similar in color to its cousin, "lemon curd" this golden kiwi curd is just as luxurious but has less pucker. Use it in the same way you would use the lemon variety, it's really so versatile. One tip, don't make this with green kiwi! While the result is tasty, the color (think pale army green) is not too appealing!

15 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	518
Fat:	37 g
Carbohydrates:	71 g
Protein:	9 g
Cholesterol:	612 g
Sodium:	691 mg
Fiber:	0 g
Sugars:	68 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 2-4

Ingredients

6 whole Egg Yolk
.5 cup Kiwi, golden variety (approx 2 golden kiwis), peeled & roughly chopped
.5 cup Raw Honey
.5 tsp Redmond Real Salt
.25 cup Salted Butter, can sub ghee
1 whole Lime

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Press egg yolks through a fine mesh sieve* into a 3 qt saucepan.
To make kiwi puree, add kiwi pieces to a narrow bottle or mason jar. Whirl away with an immersion blender until very smooth. The smoother the better! Pour into saucepan with egg yolks, then add honey and salt, whisk well to combine.
Over medium heat, cook and stir continually until just starting to boil and thicken. Remove from heat and pour into a 4 cup measuring cup or bowl. Add butter and whisk until melted and fully combined. Add lime juice and whisk again.
Cover with plastic and place in refrigerator for 15 minutes. Remove plastic, stir well and place in an airtight container. Store in refrigerator and enjoy in all sorts of creative ways. Use within a week to 10 days for optimal texture and taste.

Notes

TIP: you normally pour the hot curd through a fine mesh sieve after it's cooked to eliminate any errant stringy egg parts and lumps. If you do that with this curd you will also eliminate all the cute kiwi seeds that add so much character to this curd. So, press those egg yolks through that sieve before you cook it!