Apple Curd Easy Recipe
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.
- 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
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
- 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.
- 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.
- Prepare the eggs: In a bowl, whisk together the 2 whole eggs and 2 egg yolks until smooth.
- Optional: make slurry: If opting for thicker curd, mix cornstarch with 2 Tbsp water until smooth to create a slurry.
- 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.
- 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.
- 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.
- 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
Find it online: https://islawhite.com/apple-curd-easy-recipe/
