Introduction

Apple curd is a luscious, tangy spread that’s perfect for toast, pastries, or as a dessert topping. This easy recipe transforms fresh apples into a smooth and creamy curd with just a few simple ingredients. It’s a delightful way to enjoy the flavors of apple in a rich, buttery treat.

A small clear glass jar filled with smooth, creamy yellow lemon curd, with a golden spoon resting on top, holding a dollop of the curd. The jar sits on a gray cloth napkin with fringe edges on a white marbled surface. Next to the jar is a golden spoon lying flat on the napkin. In the background, several small, round, golden-brown cream puffs are partially visible with one cream puff placed near the jar in the foreground. Soft purple flowers blurred in the background add a gentle touch of color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 apples
½ cup of water
1 ½ cup of sugar
4 tablespoons of lemon juice (or juice from 1 lemon)
2 eggs
½ cup of butter

Instructions

Step 1: In a large bowl or saucepan, mix the water and lemon juice. Peel, core, and chop the apples into pieces about ½ inch in size, then place them into the lemon water to prevent browning.
Step 2: Transfer the apples and liquid to a saucepan, cover, and cook over low to medium heat for approximately 20 minutes, until the apples are tender.
Step 3: Use a potato masher to break up the cooked apples, then let the mixture cool for five minutes before straining it through a sieve to remove skins and pulp.
Step 4: Return the strained apple mixture to the pot. Cut the butter into small cubes and whisk the eggs in a separate bowl.
Step 5: Over low heat, gradually whisk in the eggs, butter, and sugar to the apple mixture. Simmer gently for about 10 minutes, stirring constantly, until the curd thickens and the sugar is fully dissolved.
Step 6: Remove from heat and let cool before transferring to jars or containers. Chill until ready to use.

Tips & Variations

For a smoother curd, strain the apple mixture twice before cooking with the eggs and butter.
Add a pinch of cinnamon or nutmeg to introduce warm spices that complement the apple flavor.
If you prefer a tarter curd, increase the lemon juice slightly to taste.
Use a mix of sweet and tart apples for a more complex flavor.

Storage

Store the apple curd in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months; thaw in the fridge before using. Reheat gently in a bowl over warm water or microwave briefly, stirring frequently to maintain smoothness.

How to Serve

A small clear glass jar filled with smooth, creamy bright yellow lemon curd, with a golden spoon resting inside the jar and holding a dollop of the curd above it. Next to the jar is a single golden brown puff pastry with a light, flaky texture and curved layered ridges on top. In the background, several more puff pastries are placed loosely in a brown paper bag. The jar and pastries sit on a soft grey cloth with fringed edges, all placed on a white marbled surface with blurred purple flowers in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for this recipe?

Yes, frozen apples can be used, but fresh apples will give the best texture and flavor. If using frozen, thaw them first and drain any excess liquid before cooking.

Is it safe to use raw eggs in apple curd?

This recipe cooks the eggs gently over low heat, which helps to safely thicken the curd. Make sure to stir constantly and cook until the mixture thickens to avoid any risk of undercooked eggs.