If you love lemon curd but want something deeper in color and richer in flavor, pomegranate curd is the perfect twist. It has a beautiful ruby-purple color, a bright tartness, and a natural fruit sweetness thanks to pomegranate molasses. You can use it on toast, in pastries, with yogurt, or as a stunning filling for cakes and tarts.

This recipe is simple, uses just a handful of ingredients, and brings out the unique flavor of pomegranate in a silky, smooth, custard-like texture.

Ingredients

For the Pomegranate Curd

• 1 cup pomegranate juice (freshly pressed or store-bought, unsweetened)
• ¼ cup pomegranate molasses
• 2 egg yolks
• 1 whole egg
• 2 tablespoons port wine (optional but enhances the flavor)

If Using Fresh Pomegranates (Optional)

• 2 large pomegranates (to extract about 1 cup of juice)

How to Extract Fresh Pomegranate Juice (Optional)

1. Remove the seeds from the pomegranates and place them into a bowl or blender.
2. Pulse gently a few times—just enough to break the juicy sacs without crushing the hard seeds.
3. Strain the mixture through a fine sieve to remove the seed fragments.
4. Collect the fresh juice and use it immediately in the recipe.

Step-by-Step Instructions

1. Combine Ingredients

In a medium saucepan, add:

• pomegranate juice
• pomegranate molasses
• egg yolks
• whole egg
• port wine (if using)

Whisk everything together until the mixture becomes smooth and uniform.

2. Cook the Curd

Place the saucepan over medium heat and bring the mixture toward a gentle simmer while whisking continuously.

Cook for about 20–25 minutes, whisking the entire time to avoid lumps or burning.

3. Look for the “Spoon Test”

The curd is ready when:

• it thickens noticeably
• it coats the back of a spoon
• if you draw a line with your finger, the line stays clean

If the curd still runs quickly, keep cooking for a few more minutes.

4. Cool and Store

Remove the saucepan from the heat.
Transfer the curd immediately into a bowl or glass jar.

Let it cool at room temperature first, then cover and refrigerate.

The curd will continue to thicken as it cools.

How to Use Pomegranate Curd

Pomegranate curd is extremely versatile. You can use it:

• Spread on toast, brioche, or croissants
• Swirled into yogurt or oatmeal
• As a filling for profiteroles, éclairs, or choux buns
• Mixed with pastry cream to create a pomegranate custard for tarts
• Between cake layers for a fruity, colorful surprise
• As a topping for pancakes or waffles

Its bright color makes it especially beautiful for holiday desserts.

Storage Instructions

• Refrigerator: Keeps for up to 2 weeks in an airtight container.
• Freezer: Can be frozen for up to 3 months. Let it thaw overnight in the fridge before using.

Texture Notes & Tips

• The curd thickens the most during cooling, not while cooking.
• Whisk continuously to prevent the eggs from scrambling.
• For an ultra-smooth texture, strain the curd through a fine sieve before cooling.
• If you prefer it sweeter, you can add 1–2 tablespoons of sugar while cooking.
• If you want it thicker, add 1 extra egg yolk.