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Apple Curd Recipe

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4.1 from 2 reviews

This easy homemade apple curd recipe transforms fresh apples into a smooth, creamy, and tangy spread that's perfect for toast, desserts, or as a topping. Cooked slowly on the stovetop with butter, sugar, lemon juice, and eggs, this apple curd captures the vibrant flavor of apples with a luscious texture similar to classic fruit curds.

Ingredients

Fruit Base

  • 6 apples, peeled, cored, and chopped
  • ½ cup water
  • 4 tablespoons lemon juice (or juice from 1 lemon)

Curd Mixture

  • 1 ½ cups sugar
  • 2 eggs
  • 2 egg yolks (for extra richness)
  • ½ cup butter

Optional Thickening

  • 1 tablespoon cornstarch (optional)
  • 2 tablespoons water (for slurry, optional)

Instructions

  1. Cook the apples: In a large saucepan, combine the water and lemon juice. Add the chopped apples, cover with a lid, and cook over medium heat for about 20 minutes until the apples become very soft.
  2. Purée the apples: Remove the saucepan from heat. Use a potato masher to mash the softened apples. Allow to cool for 5 minutes, then press the mixture through a fine sieve to achieve a smooth purée. Return the purée to the saucepan.
  3. Prepare the eggs: In a separate bowl, whisk together the 2 whole eggs and 2 additional egg yolks until smooth and combined.
  4. Make the slurry (optional): If a thicker curd is preferred, mix the cornstarch with 2 tablespoons of water until smooth to create a slurry. This will be added later.
  5. Combine ingredients: Add the butter, sugar, and whisked eggs into the apple purée. Stir the mixture continuously over low heat. If using the cornstarch slurry, add it now and mix well.
  6. Cook to thicken: Continue cooking gently for 15–20 minutes, stirring constantly to prevent burning or curdling. The curd is ready when it thickens enough to coat the back of a spoon.
  7. Strain and cool: For an ultra-smooth texture, strain the curd once more through a fine mesh sieve. Let the curd cool down to room temperature, then transfer it to a clean jar or airtight container.
  8. Chill: Refrigerate the apple curd for at least 2 hours to allow it to thicken further and develop its full flavor before serving.

Notes

  • The optional cornstarch slurry helps to thicken the curd, but it can be omitted if you prefer a lighter texture.
  • Use tart apple varieties like Granny Smith for a balanced tang or sweeter apples for a milder flavor.
  • The curd keeps well refrigerated for up to one week.
  • Be sure to stir constantly during the cooking process to prevent the eggs from curdling.
  • The curd can be used as a spread, filling for pastries, or topping for desserts like ice cream or pancakes.

Find it online: https://recipeplenty.com/apple-curd-recipe/