Easy Apple Curd Recipe
Homemade apple curd is a warm, cozy feeling of fall in a jar. This delicious recipe has hints of cinnamon and caramel. Apple curd is rich with autumn flavor and perfect in cakes, crepes, English muffins, toast, and more.
Apple curd is a twist on traditional lemon curd, bringing warm and cozy fall flavors to cakes, toast, and yogurt. This recipe is the same as any conventional curd recipe; the difference is how to prepare the apples. It takes just a few steps to ensure the apples are smooth and blend perfectly into a sauce.
I love this recipe during apple season when apples are abundant. It is affordable and delicious while capturing the feeling of fall. If you find yourself with leftover apples, try making a vegan apple crumble – it’s easy and tasty.
Why You Will Love This Recipe
- Affordable and easy to make.
- It needs just six ingredients.
- A perfect gift, especially during the holidays!
What is Apple Curd?
Fruit curds are traditional English spreads for scones or toast. Curd is made with fruit juice, butter, eggs, sugar, and citrus. The result is a rich, smooth, melt-in-the-mouth delicious confection.
For this homemade apple curd recipe, I used a traditional English curd recipe with apples as the fruit. I added a touch of cinnamon to create the feeling of autumn. The result is a topping or condiment that tastes great on almost everything.
Ingredients
- Apples – I recommend fresh, crisp red apples. Honey Crisp and Pink Lady are good options. Granny Smith is very tart and does not work well with this recipe.
- Brown Sugar – You can use either light brown or dark brown sugar. I recommend using dark brown sugar if you have both varieties in your pantry.
- Butter – Use unsalted butter softened to room temperature. When baking, unsalted butter is preferred. This allows you, the baker, to control how much salt is added to the recipe. In a pinch, it is okay to use salted butter as long as you taste test before adding salt.
- Egg Yolks – Use standard large eggs. I use the leftover egg whites to make an omelet or scramble them for my dogs.
- Ground Cinnamon – Ground cinnamon brings this flavor together. It balances out the sweetness of the apples and provides a flavor dimension. I find a little bit goes a long way. Maple syrup is an excellent substitute.
- Lemon – Always use fresh lemon. The bottled lemon does not have the same flavor.
- Water – When cooking the apples, I use a little bit of water to help facilitate the process. Instead of water, you can use apple juice for a little extra flavor.
Best Uses
Here is a list of 16 uses for this recipe.
Topping
-Toast
-English muffin
-Scone
-Cheesecake
-Pancakes
Filling
-Cake
-Macaroon
-Pastries
-Doughnuts
-Crepes
Other
-In a smoothie
-Mixed with oatmeal
-Stir with cream cheese
-Mixed with ice cream
-Stir with yogurt
– Thumbprint cookies
Frequently Asked Questions
If you taste metallic, it results from how the eggs and lemon react with a metal pan. To avoid this, create a double boiler (this is what I do) out of a pot and heat-proof glass. Place the glass bowl on top of the pot. Use caution to ensure the water does not touch the glass bowl.
Follow the recipe using a heavy bottom pan and VERY LOW heat. Continuously whisk to avoid burning the curd or making scrambled eggs.
Fruit curd is a condiment served as a topping for scones, muffins, toast, and baked goods.
Storing
Refrigerator – Place in an airtight container and store in the fridge for up to 2 weeks.
Freezer – Once cooled, place in a freezer bag and remove all the air. Lay freezer bags flat in the freezer for up to 3 months. To thaw, move the freezer bag/s to the refrigerator for 24 hours to thaw. After thawing, store in the fridge in an airtight container for up to 2 weeks.
Easy Apple Curd Recipe
Equipment
- whisk
- Small or medium saucepan
- Masher or stick blender
- Double boiler or equivalent
- Sieve (optional)
Ingredients
- 1 and ½ cup apples peeled, cored, and cut into small pieces (187g) *Use crisp apples
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1 cup brown sugar (213g)
- 1 teaspoon cinnamon (2g)
- 2 large eggs (beaten)
- 8 tablespoons butter (112g)
Instructions
- Apple Prep: Peel, core, and chop apples into small pieces. Place the apples and lemon juice in a small or medium saucepan with 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.
- 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, add the apple puree, brown sugar, and cinnamon and mix until fully combined. Then add the eggs to the brown sugar and cinnamon combination. Whisk continuously for two minutes to avoid curdling.
- Butter: 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.
- Finger Test: Dip a wooden spoon in the curd, then draw your finger across the back leaving a path. If the path holds you are done. If the path disappears, continue to cook.
- Setting: 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 through a fine-mesh sieve.
So simple to make and such a great use of my apples.