Homemade Apple Curd Spread
This easy apple curd made with apple juice is a smooth, creamy, and luscious spread perfect for breakfast toppings or as a flavorful cake filling. The gently cooked combination of apple juice, egg yolks, sugar, lemon juice, butter, and optional cinnamon creates a rich and tangy curd that sets beautifully after chilling.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 20 minutes (including chilling time)
- Yield: Approximately 3 cups 1x
- Category: Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Apple Curd Ingredients
- 180 ml (3/4 cup) Apple Juice
- 3 large Egg Yolks
- 30 gr (2 1/2 tablespoons) Brown Sugar
- 15 ml (1 tablespoon) Lemon Juice
- 1 teaspoon Ground Cinnamon (optional)
- 90 gr (6 tablespoons) Unsalted Butter
Instructions
- Prepare Apple Juice: If making your own apple juice, start by juicing fresh apples and reserving only the liquid for use in the recipe.
- Combine Ingredients: In a non-reactive, heavy-based medium saucepan, whisk together the apple juice, egg yolks, brown sugar, lemon juice, and cinnamon until smooth and thoroughly combined.
- Cook Mixture Gently: Place the saucepan over low heat and cook for 3 to 4 minutes, stirring continuously with a heat-proof spatula or wooden spoon. At this stage, the sugar should be completely dissolved, and the mixture should begin to thicken slightly without boiling.
- Add Butter Gradually: Incorporate the cubed butter a little at a time, stirring constantly until each addition fully melts into the mixture before adding more.
- Thicken Curd: Continue cooking the mixture on low heat for an additional 5 to 8 minutes, adjusting time depending on your stove and pan size. The curd is done when it thickens enough to coat the back of a spoon or spatula and reaches approximately 82°C (180°F).
- Strain Curd (Optional): For an extra-smooth texture, pour the curd through a fine mesh sieve to remove any lumps or cooked egg bits.
- Cool and Store: Let the curd cool slightly. Transfer it into glass jars or an airtight container, pressing plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, preferably overnight, to let the curd fully set.
Notes
- Maintain low heat during cooking to avoid scrambling the eggs and creating a lumpy curd. The curd should simmer gently and never boil.
- Use a kitchen thermometer if available; the curd is perfectly cooked when it reaches about 82°C (180°F).
Find it online: https://yumfoodusa.com/homemade-apple-curd-spread/