Easy Apple Curd Recipe

5 from 13 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Dessert, Snack

Cuisine: American, English

Servings: servings at 2 tablespoons each

Calories: 58kcal

Author: Ruth Grindeland

Cost: $5

Equipment

Wooden spoon
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)

US Customary - Metric

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.

Notes

• If you do not have a double boiler, 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 metallic taste. Stainless steel and tin are non-reactive pans. If unsure, google your cookware to ensure it is non-reactive.

• Always cook over low, even heat while constantly stirring. You will have scrambled eggs if the heat is too high.

As the curd nears being done, it will thicken.

Nutrition