Easy Apple Curd Recipe
Apple curd is a warm and cozy feeling of fall in a jar. This delicious curd is sweet and caramelly, with hints of cinnamon. It is perfect in cakes, on top of crapes, and on toast -- to name a few. This recipe is easy to make and comes together in just ten minutes.
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Servings: 40 servings at 2 tablespoons each
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Equipment
- Wooden spatula
- Small or medium saucepan
- Masher or stick blender
- Double boiler or equivalent
- Sieve (optional)
Ingredients
- 1 ½ cup apples peeled, cored, and cut into small pieces (187g) *Use crisp apples
- 1 lemon (juiced)
- 2 tablespoons water (30ml)
- 2 large eggs (beaten)
- 1 ½ cup brown sugar (330g)
- 1 teaspoon cinnamon (2g)
- 8 tablespoons butter (112g)
Instructions
- Apple Prep: Place the apples and lemon juice in a small or medium saucepan with two tablespoons of water. On low to medium heat, cook with the lid on until the apples are very soft. About 15-20 minutes. Using a stick blender or a masher, puree the apples to a consistent texture.1 ½ cup apples peeled, cored, and cut into small pieces (187g), 1 lemon (juiced), 2 tablespoons water (30ml)
- Curd: Using a double boiler, fill the bottom pan with 1 - 2 inches of water. Place on high heat until the water begins to boil, then turn the heat to low and keep the water simmering. Place the top pot or heat-safe bowl on top of the bottom bowl. In the top pot or bowl, over the simmering water, mix brown sugar and cinnamon together until fully combined. Then add the eggs to the brown sugar and cinnamon combination. Whisk continuously for two minutes to avoid curdling.1 ½ cup brown sugar (330g), 1 teaspoon cinnamon (2g), 2 large eggs (beaten)
- Butter: Then add the butter 1 tablespoon at a time, continuously stirring each tablespoon until fully blended before adding another tablespoon. Continue whisking for 8 - 10 minutes. If you prefer a thicker curd, continue cooking and whisking for up to another 5 minutes.8 tablespoons butter (112g)
- Finger Test: You will know the curd is done when you can dip a spatula in the curd, then draw your finger across the back leaving a path. The curd will thicken in the refrigerator.
- Setting the Curd: Lay a piece of plastic/cling wrap over the top and press it gently onto the surface. This will prevent a skin from forming on the top. Refrigerate until well chilled, at least 4 hours. After the curd is set, place it in an air-tight container and store it in the refrigerator for up to two weeks.
- Optional: For a smooth texture, pass the curd through a fine-mesh sieve.
Notes
• If you do not have a double boiler you can use a heat-safe glass bowl on top of a pot of steaming water. I use a glass pyrex mixing bowl as a double boiler.
• If using a saucepan, ensure the pan is non-reactive to avoid a metal taste. Stainless steel and tin are non-reactive pans. If you are unsure google your cookware to make sure it is non-reactive.
• Always cook curds over low even heat while constantly stirring. If the heat is too high and the curd is left sitting, you will end up with scrambled eggs.
As the curd nears being done, it will thicken and lighten in color. The curd is done when you can finger drawn across the back of the spatula and it leaves a path. If using a whisk, the curd will leave thin trails. Once done, immediately remove the pan from the heat to prevent the curd from cooking further.
• For a smooth texture, pass the curd through a fine-mesh sieve.
• If you are going to use the curd later, lay a piece of plastic/cling wrap over the top and press it gently onto the surface. This will prevent skin from forming on the top. Refrigerate until well chilled, at least 4 hours.
Nutrition
Nutrition Facts
Easy Apple Curd Recipe
Amount Per Serving
Calories 58
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 15mg5%
Sodium 26mg1%
Potassium 24mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 87IU2%
Vitamin C 2mg2%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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