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If you’ve never tried Apple Curd before, prepare to meet your new favorite spread that’s bursting with fresh, vibrant apple flavor and a luxuriously smooth texture. This Apple Curd is incredibly easy to make, using just a handful of simple ingredients that come together to create a rich, tangy, and sweet delight perfect for breakfast, dessert, or anytime you want a touch of apple magic. Whether you’re spreading it on toast, swirling it into yogurt, or adding a dollop to warm pancakes, this recipe is bound to become a treasured staple in your kitchen.

Ingredients You’ll Need

The beauty of making Apple Curd lies in the simplicity of the ingredients, each playing a vital role to build the curd’s luscious taste, velvety texture, and inviting color. With just apples, butter, eggs, sugar, and a hint of citrus, you have everything you need to create pure apple bliss.

6 apples, peeled, cored, and chopped: Choose crisp, tart apples for the best natural flavor and texture.
¼ cup water: Helps soften the apples evenly during cooking, preventing burning.
4 Tbsp lemon juice (or juice from 1 lemon): Adds brightness and balances sweetness with a gentle tang.
1 ½ cups sugar: Sweetens and enhances the apple’s natural flavors perfectly.
2 whole eggs + 2 egg yolks: These create the silky, custard-like body of the Apple Curd.
½ cup butter, cubed: Adds richness and a smooth finish to the curd’s texture.
1 Tbsp cornstarch (optional): For those who prefer a thicker curd, this helps achieve a firmer set.
2 Tbsp water (for cornstarch slurry, optional): Used to dissolve the cornstarch for even thickening.

How to Make Apple Curd

Step 1: Cook the apples

Begin by combining the water and lemon juice in a large saucepan, which will not only soften the apples but also help preserve their beautiful color. Add the peeled, cored, and chopped apples, cover, and let them cook gently over medium heat for about 20 minutes until the apples become incredibly soft and tender.

Step 2: Purée the apples

Once the apples are perfectly softened, remove the pan from the heat and use a potato masher to break them down. After a brief rest to cool slightly, press the mashed apples through a fine sieve to create a smooth, velvety purée. Return this purée to the saucepan as the base of your Apple Curd.

Step 3: Prepare the eggs

In a separate bowl, whisk together the whole eggs and additional egg yolks until the mixture is smooth and uniform. This step ensures your Apple Curd will have that irresistibly creamy texture without any lumps.

Step 4: Optional: make slurry

If you like your Apple Curd a bit thicker, blend the cornstarch with water to form a smooth slurry. This will help thicken the curd gently when added later, without compromising its luscious consistency.

Step 5: Combine ingredients

To the warm apple purée, add the cubed butter, sugar, and the whisked eggs. Stir continuously over low heat to blend everything harmoniously. Now is also the time to pour in the cornstarch slurry if you’re using it. Constant stirring is key here to prevent any curdling and to help the curd develop its perfect silky body.

Step 6: Cook to thicken

Keep the mixture cooking gently for 15 to 20 minutes while stirring non-stop. You’ll notice the Apple Curd gradually thickening to the point where it can coat the back of a spoon beautifully. Patience at this stage is crucial for that ideal texture.

Step 7: Strain and cool

For the smoothest possible Apple Curd, strain the finished curd through a fine mesh sieve once more. This extra step removes any small bits or lumps, giving you that ultra-silky finish. Allow it to cool to room temperature before storing it in a clean jar or airtight container.

Step 8: Chill

Pop your Apple Curd into the refrigerator for at least two hours. As it cools, it will thicken further and all the flavors will meld together beautifully, making it ready to enjoy whenever you like.

How to Serve Apple Curd

Garnishes

A simple sprinkle of freshly chopped nuts or a light dusting of cinnamon can beautifully complement the tart sweetness of Apple Curd. Fresh mint leaves or a drizzle of honey also add a delightful flourish when serving it on its own or atop desserts.

Side Dishes

Apple Curd pairs wonderfully with a wide array of breakfast favorites such as warm toast, pancakes, croffles, or even stirred into creamy porridge. It’s also excellent alongside cheeses or spread on crusty bread for a cozy snack or light lunch.

Creative Ways to Present

Take your Apple Curd beyond the usual by using it as a filling for tarts, swirled into yogurt bowls, or layered inside cakes like an Italian lemon ricotta cake to add a fresh apple twist. It also makes an irresistible topping for ice cream or dolloped on warm scones during afternoon tea.

Make Ahead and Storage

Storing Leftovers

You can store leftover Apple Curd in an airtight jar or container in the refrigerator for up to two weeks, where it will keep its fresh, vibrant flavor and creamy texture ready for whenever you need a delicious spread or dessert component.

Freezing

If you want to keep your Apple Curd for longer, freezing is an option. Place it in a freezer-safe container leaving some headspace for expansion. It’s best consumed within 3 months. Thaw overnight in the fridge before use, as freezing may slightly change the texture.

Reheating

Gently warm Apple Curd over low heat while stirring constantly to restore its smoothness without curdling. Avoid high heat to keep the texture silky and the flavors fresh and vibrant.

FAQs

Can I use any variety of apples for Apple Curd?

Yes! While tart apples like Granny Smith work wonderfully for balance, you can experiment with sweet or mixed varieties to adjust the flavor to your liking.

Is it necessary to strain Apple Curd twice?

Straining once removes larger chunks, but a second straining ensures an ultra-smooth, velvety texture that makes the Apple Curd truly irresistible.

Can I substitute lemon juice with something else?

Lemon juice adds brightness and acidity, but you can substitute with lime juice or even a splash of apple cider vinegar for an interesting twist.

What if I don’t have cornstarch? Will Apple Curd still thicken?

Absolutely! The eggs and cooking process thicken the curd naturally, but cornstarch provides extra firmness if you prefer a thicker spread.

How long does homemade Apple Curd last?

Refrigerated Apple Curd can last up to two weeks if stored properly; always use a clean spoon to avoid contamination.

Final Thoughts

Making your own Apple Curd is such a rewarding and delightful experience that fills your kitchen with the sweet scent of apples and fresh citrus. This delicious spread not only brightens meals but also adds a homemade touch that elevates everyday treats to something truly special. Trust me, once you try this Apple Curd recipe, you’ll wonder how you ever lived without it. Go ahead and give it a whirl—you won’t regret having this luscious apple goodness right in your fridge whenever you want a little taste of autumn magic.

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Apple Curd

Print Recipe

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4 from 72 reviews

This easy Apple Curd recipe is a rich, delicious spread bursting with fresh apple flavor. Made with only six basic ingredients and no special equipment, it’s designed for convenience without sacrificing taste. The luscious curd is perfect for spreading on toast, pancakes, croffles, or stirring into porridge, making it a versatile addition to your kitchen all year round.

Author: Mari
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: About 2 cups of apple curd 1x
Category: Desserts
Method: Stovetop
Cuisine: American

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
2 Tbsp water (for cornstarch slurry)

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Instructions

Cook the apples: In a large saucepan, combine water and lemon juice. Add the chopped apples, cover the saucepan with a lid, and cook over medium heat for about 20 minutes until the apples are very soft and breakdown easily.
Purée the apples: Remove the saucepan from heat and mash the cooked apples with a potato masher. Let the mixture cool for 5 minutes, then press it through a fine sieve to achieve a smooth apple purée. Return this purée to the saucepan for further cooking.
Prepare the eggs: In a separate bowl, whisk together the 2 whole eggs and 2 egg yolks until the mixture is smooth and homogeneous, ready to be incorporated into the curd.
Optional – Make cornstarch slurry: If a thicker curd is preferred, mix 1 tablespoon of cornstarch with 2 tablespoons of water until fully dissolved and smooth. Set aside to add later.
Combine ingredients: Add the cubed butter, sugar, and the whisked eggs into the apple purée in the saucepan. Stir the mixture continuously over low heat. If using the cornstarch slurry, add it now, ensuring it is well incorporated.
Cook to thicken: Continue gently cooking the mixture over low heat for 15 to 20 minutes, stirring constantly to prevent curdling. Cook until the curd thickens sufficiently to coat the back of a spoon.
Strain and cool: For an ultra-smooth texture, strain the curd through a fine mesh sieve once more. Allow it to cool to room temperature before transferring it to a jar or airtight container.
Chill: Refrigerate the apple curd for at least 2 hours to let it thicken further and develop its full flavor before serving.

Notes

If you prefer a thicker texture, do not skip the cornstarch slurry step.
Keep the heat low throughout the cooking process to avoid scrambling the eggs.
Use tart apples like Granny Smith for a balanced sweet and tangy flavor.
The curd keeps well refrigerated for up to 1 week.
Use fresh lemon juice instead of bottled for brighter taste.