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Apple Curd

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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.

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://yumfoodusa.com/apple-curd/