Kiwi Curd with Tangy Lemony Meringues

This weekend I looked into my refrigerator to see 7 little kiwis looking up at me mournfully.

I love kiwifruit, but Sweet Baboo does not. That makes this an opportunity to win him over!

One of my friends told me that a kiwi is just a big green strawberry. I thought a kiwi was a gooseberry, but I thought it was worth investigating. Here is what I found:




The garden strawberry is a widely grown hybrid species of the genus Fragaria. It is cultivated worldwide for its fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. Wikipedia
strawberry nutrition
Kiwifruit A selection of kiwifruit

The kiwifruit or Chinese gooseberry, is the edible berry of a woody vine in the genus Actinidia. The most common cultivar group of kiwifruit is oval, about the size of a large hen’s egg. Wikipedia
kiwi nutrition
They are pretty similar in values. Both have tiny seeds that you can eat and a white core. Both are berries. Strange as it might seem, those observations are not what first came to mind for me.
In psychology class, we were introduced to the concept of residual image. For instance, if you stare at one colour for a specified amount of time, the cones on your eye’s retina for the dominant colour in the picture will become desensitized and you will see the colour’s complement (white – the colour = what was left over to make white). If you look at a strawberry picture for about a minute, when you look away at a white surface, you will see a green berry with black dots. If you look at a kiwi picture for about a minute, when you look away you will see a red berry with white dots. Pretty cool! Apparently my friends still have a lot to teach me! 🙂
Ok, back to my mission: Make-Kiwis-Delightful:
Rumtumtiggs posted a beautiful kiwi curd:
Let’s give it a try!
7 little kiwis looking for adventure

7 little kiwis looking for adventure

Each kiwi was peeled and diced.
cut up
I needed a lemon for bite and zing.
Before anything else, lean on the lemon and roll it on the counter firmly to help release the juices. Then use a fine grater or zester to zest the lemon and squeeze out as much juice as you can – it will be about 3 Tbsp.
lemon juice and zest
Measure out 1 cup of white sugar.
1 cup sugar
Get out 1 stick of butter and remove 1 tsp of butter from it so that you have 113 grams. Cut it into small chunks so that it will melt easily.
113 g buttercut up butter
Separate 6 eggs so that you have yolks in one bowl and whites in another bowl. Set the bowl with whites in it aside.
7 yolks
Now comes the workout. Ready? Set…………GO!
Put a medium size saucepan on the stove and fill it about halfway full of water. Bring it to a boil. (Putting a lid on makes it boil faster.)
water to boil
When the water is boiling, turn down the temperature to medium. Place a metal bowl on the saucepan.
jury rig double boiler
You have just created your very own super-duper double boiler! Hurrah! Put the kiwis, lemon juice, lemon zest, egg yolks and sugar in the bowl and stir with a fork to combine.
all in the bowl except butter
Set your timer for 15 minutes and now you must stir vigorously with your fork as though your life depended on it for 15 minutes. The idea is to keep the egg yolks evenly distributed throughout so that they thicken the dish consistently.
At the end of the 15 minutes, it won’t look much different except that the mixture will coat the fork like this:
coat a fork
Take the bowl over to the counter and add the butter. Stir with your trusty fork until it has all melted.
after butter
At this point, you can strain it so that there are no seeds or pulp. That would make this a spread like jam or jelly. I wanted pudding, so I ignored that and put 3/8 cup in each individual serving dish. Besides, fibre is FUN!
Cover each dish with plastic wrap and place them in the refrigerator for a few hours so that the puddings have time to thicken further.

Cover each dish with plastic wrap and place them in the refrigerator for a few hours so that the puddings have time to thicken further.

Each adorable pale-gold pudding with random little black polka-dots has this nutritional content:
  • Calories:193
  • Fat: 15 g
  • Carbs: 13.8 g
  • Protein: 2.8 g

But wait! There are 6 egg whites sitting on the counter! What to do – WHAT TO DO?

Meringues, that’s what. Instead of vanilla and cardamom (here’s the original recipe:, this time I used a squeeze of lemon juice and two packages of zero calorie true lemon:

true lemon

The final pairing is a match made in citrus bliss. ♥



5 thoughts on “Kiwi Curd with Tangy Lemony Meringues

  1. Town, the more I have read, the more I realize that fat is not the enemy. You just have to be careful with proportions. After all, the body needs both fat and sugar for fuel, so if your fat intake is roughly equal to your carb/sugar intake, you’re doing ok. Of course, portion control is important and that is why I make so many individual desserts rather than one big one so that I know when to stop. It’s a lot easier to take one serving out of the fridge than to have to figure out what one serving is when you are hungry.


    • Hi Tami! If it wasn’t for you, I would never have thought of doing that so thank you! Your kiwi curd was inspired – best curd I ever had. They tasted like the best key lime pie ever and the whole batch was gone in three days flat – it was tough to wait to have one each day! Thanks again! -Kountry


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