Apple Curd Easy Recipe

Introduction

Apple curd is a luscious, tangy spread that captures the fresh flavor of tart apples in a smooth, buttery custard. Perfect on toast, scones, or as a cake filling, this easy recipe will soon become a favorite in your kitchen.

Ingredients

• 6 apples, peeled, cored, and chopped
• ¼ cup water
• 4 Tbsp lemon juice (or juice from 1 lemon)
• 1 ½ cups sugar
• 2 whole eggs + 2 egg yolks
• ½ cup butter, cubed
• 1 Tbsp cornstarch (optional, for extra thickness)
• 2 Tbsp water (for cornstarch slurry, optional)

Instructions

1. Step 1: In a large saucepan, combine the ¼ cup water and lemon juice. Add the chopped apples, cover, and cook over medium heat for about 20 minutes until the apples are very soft.
2. Step 2: Remove from heat and mash the apples with a potato masher. Let cool for 5 minutes, then press through a fine sieve for a smooth purée. Return the purée to the saucepan.
3. Step 3: In a separate bowl, whisk together the 2 whole eggs and 2 egg yolks until smooth.
4. Step 4: If desired, mix the cornstarch with 2 Tbsp water to make a slurry for thicker curd.
5. Step 5: Add the butter, sugar, and whisked eggs to the apple purée. Stir continuously over low heat. If using, add the cornstarch slurry now.
6. Step 6: Cook gently for 15–20 minutes, stirring constantly, until the curd thickens and coats the back of a spoon. Keep the heat low to avoid curdling the eggs.
7. Step 7: For an ultra-smooth curd, strain the mixture again through a fine mesh sieve. Let cool to room temperature, then transfer to a jar or airtight container.
8. Step 8: Refrigerate for at least 2 hours. The curd will thicken further as it chills.

Tips & Variations

• Use tart apples like Granny Smith or Braeburn for the best balance of sweet and tangy flavor.
• Cook the curd slowly on low heat to prevent the eggs from scrambling and ensure a smooth texture.
• Straining the curd twice will create an ultra-silky finish, ideal for spreading or cake fillings.

Storage

Store apple curd in a sealed jar in the refrigerator for up to 1 week. For longer storage, freeze the curd in small containers for up to 3 months. Thaw overnight in the fridge before using. Always use a clean spoon to avoid contamination.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a blender instead of mashing and sieving the apples?

Yes, a blender or food processor can purée the cooked apples, but pressing through a sieve afterward ensures an extra smooth texture for the curd.

Is cornstarch necessary for this recipe?

No, cornstarch is optional and only used if you want a thicker curd. Without it, the curd will still set nicely but be a bit lighter in consistency.

Apple Curd Easy Recipe

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★★★★★

4.6 from 65 reviews

This easy Apple Curd recipe transforms tart apples into a smooth, creamy spread perfect for breakfast or dessert. Made by slow-cooking apples with lemon juice, sugar, and eggs, then enriched with butter, this curd boasts a delicate balance of tangy and sweet flavors. Ideal for spreading on toast, filling cakes, or adding to yogurt, this homemade curd is silky, luscious, and naturally fruity.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: About 2 cups 1x
• Category: Dessert Spread
• Method: Stovetop
• Cuisine: Western
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fruit Base

• 6 apples, peeled, cored, and chopped
• ¼ cup water
• 4 Tbsp lemon juice (or juice from 1 lemon)

Curd Mixture

• 1 ½ cups sugar
• 2 whole eggs + 2 egg yolks
• ½ cup butter, cubed

Optional Thickening

• 1 Tbsp cornstarch (optional, for extra thickness)
• 2 Tbsp water (for cornstarch slurry, optional)

Instructions

1. Cook the apples: In a large saucepan, combine water and lemon juice. Add the chopped apples, cover, and cook over medium heat for about 20 minutes until very soft.
2. Purée the apples: Remove from heat and mash apples with a potato masher. Let cool 5 minutes, then press through a fine sieve for a smooth purée. Return purée to saucepan.
3. Prepare the eggs: In a bowl, whisk together the 2 whole eggs and 2 egg yolks until smooth.
4. Optional: make slurry: If opting for thicker curd, mix cornstarch with 2 Tbsp water until smooth to create a slurry.
5. Combine ingredients: Add butter, sugar, and whisked eggs to the apple purée in the saucepan. Stir continuously over low heat. If using slurry, add it now.
6. Cook to thicken: Continue cooking gently for 15–20 minutes, stirring constantly, until the curd thickens and coats the back of a spoon. Maintain low heat to prevent curdling of the eggs.
7. Strain and cool: For ultra-smooth texture, strain again through a fine mesh sieve. Let cool to room temperature, then transfer to a jar or airtight container.
8. Chill: Refrigerate for at least 2 hours to allow curd to thicken further before serving.

Notes

• Use tart apples such as Granny Smith or Braeburn for best flavor balance.
• Cook slowly and at low heat to avoid scrambling the eggs.
• Straining twice ensures a silky smooth texture perfect for spreads or cake filling.
• Store refrigerated in a sealed container up to 1 week.
• Freeze in small containers for up to 3 months; thaw overnight in the fridge before use.

Keywords: apple curd, homemade apple spread, apple dessert recipe, fruit curd, apple butter substitute