Your Choice Berry Curd

On May 8, 2025May 8, 2025 By Julie Laing | Twice As TastyIn Column, refrigeratedLeave a comment

The first time you tasted fruit curd, it was most likely made with lemons or perhaps limes. But as I explain this week in my Twice as Tasty column for the Flathead Beacon, it can be made with a range of berries and other fruits—a big advantage if you don’t have access to backyard citrus but do grow or live in an area where berry crops are popular. Plus, you can make berry curd with frozen fruit.

Raspberries are my personal favorite for berry curd, but I’ve made it with everything from strawberries to gooseberries and huckleberries. Rhubarb Curd is another delicious variation this time of year. I get the best texture by using just egg yolks in the curd, so when I developed a recipe for Gingerbread Pancakes, one of my preferred pairings for fruit curd, I used the remaining egg whites in the pancake batter.
Learn to make Your Choice Berry Curd

More Cakes and Curd

On June 10, 2021June 10, 2021 By Julie Laing | Twice As TastyIn Baking, Refrigerating, Topic3 Comments

Fruit curds dress up any celebration, for breakfast or dessert. Get the recipes at TwiceasTasty.com.
I’ve always been a breakfast girl, regardless of the time of day. So when it’s time to celebrate an occasion like Twice as Tasty’s 5th birthday, there’s no reason to save the special treats for an evening dessert.

This post is prefaced “more” because I’ve already shared one of my favorite cakes and curd pairings: Gingerbread Pancakes with Berry Curd. I make this breakfast throughout the year, using fresh berries in summer and frozen ones in winter. But in spring and early summer, I switch up the flavors to use my most prolific early crop: rhubarb. The tangy flavor of rhubarb balances the richness of the egg yolks and butter in the curd. Its tang also pairs well with my favorite childhood pancakes, made light and bright by a scoop of yogurt.
Learn to make Rhubarb Curd and Yogurt Pancakes

Cakes and Curd

On March 12, 2019December 1, 2019 By Julie Laing | Twice As TastyIn Baking, Refrigerating, TopicLeave a comment

If you’ve only ever poured maple syrup on buttermilk pancakes, this week’s recipe pairing will blow your mind. Fruit curds are the tarter yet richer siblings of fruit syrups, jams, butters, and even sauces. Unlike these high-heat, bubbly creations, fruit curds cook low and slow, until their blend of juice, sugar, eggs, and butter becomes silky smooth. One bite of a fruit curd and you’ll want to use it as a spread on baked goods, a filling for shortcakes or layered cakes, a dipper for fresh fruit, a swirl of flavor in Fresh Yogurt, or even a sneaky spoonful eaten straight from the jar.

Just to up the ante, I like to pair luscious, jewel-toned berry curd with pancakes darkened by molasses and spices. Most gingerbreads are made as desserts and rich in butter, refined sugar, and egg, but the fruit curd topping covers all of those bases. For breakfast, all of those elements can be cut or scaled back to focus on warming spices and bittersweet molasses.
Learn to make Berry Curd and Gingerbread Pancakes