This made from scratch easy apple curd recipe is creamy and sweet. All you need is a few ingredients, and it comes together quickly. If you have any leftover apples, then give this apple curd recipe a try. They are easy to make and taste delicious with bursting flavors of apple and cinnamon.
At a glance, this curd looks complex to make, but this is one of the easiest recipes to put together in no time. The recipe uses 6 ingredients that you may have in your kitchen already.
What is Apple Curd?
Apple curd is a rich dessert topping or spread made from apples, eggs, sugar, butter, and cinnamon. It is buttery and sweet with the intense flavor of apples and cinnamon flavor. It is made from a few ingredients and comes together quickly. If you are an apple lover then this is your jam.
Ingredients for Making the Apple Curd
• I prefer to use different types of apples for the recipe. it form the base of the and apple butter can be used as well.
• The Eggs act as thicken agents for the the curd and it is the secret ingredient.
• Brown sugar provides sweetness and structure to the curd. It provides a richer and darker color curd. You can also use white granulated sugar for a lighter color curd.
• I used Unsalted butter to make the curd creamy. You can salted butter as well.
• If you like the flavor of apple pie then definitely use the ground cinnamon. it adds flavor to the curd as well but you can omit it .
• Lemon juice improves the apple flavor.
• Apple juice can be used to cook the apples. You can use water for cooking the apples too.
How to Make Apple Curd
Peel, core, and cut apples into pieces. Cook until soft and fluffy.
Blend apples until smooth. And set aside to cool.
Prepare the double boiler with about 2 inches of water and bring to simmer.
In a medium glass bowl, add all the ingredients, set onto the boiler, and cook until it thickens. Remove from heat and stir in the butter until melted.
Cover with plastic wrap and allow to cool in the refrigerator.
Apple Curd Uses/ What to do with Apple Curd
This apple curd recipe can be used in so many ways.
- Use the curd for tarts, thumbprints cookies, and scones.
- The curd can be used as a dipping sauce for other fruit slices.
- You can use it as a filling in between cake layers or mix it into buttercream frostings.
- Spread on homemade biscuits or scones.
- Stir into yogurt or add to your favorite fruit popsicles and use as an ice cream topping.
- They can be used for apple curd tart and apple curd smoothie as well.
- This makes beautiful hand pies and a recipe for apple curd pie will be coming soon.
What to do when your Curd is not thick?
If your curd is not thick then add an extra egg yolk to the curd and cook it again. You can also allow cooking longer on the stovetop on low heat. Stir continuously until it coats the back of the wooden spoon before taking it off the heat. You can add a teaspoon of cornflour mixed with a tablespoon of water to the curd and cook until it thickens.
How do you know when fruit curd is cooked enough?
To check if your curd is ready, dip a spoon into the curd then run your finger over the back of the spoon. If you have a clean line, the curd is ready to take off the heat. Cover and refrigerate.
Why Should I Use a Double Boiler?
I recommend you cook the curd in a double boiler because mixing these ingredients over direct heat leads to the cooking of the eggs quickly. No problem If you don’t have a double boiler, make your double boiler by placing a heatproof glass bowl on top of a larger pot. Make sure the bottom of the top pot or bowl does not touch the simmering water.
How to Make Apple Curd without a Double Boiler
You can cook the curd on direct heat without a double boiler. All you need is a heavy bottom pan and very low heat with continuous whisking. This prevents the curd from burning and the egg yolk from cooking quickly.
Watch How to Make the Apple and Cinnamon Curd.
How to store The curd
The curd can be kept in the refrigerator for up to 10 days. For longer storage, you can freeze the curd for up to 3-6 months. Thaw in the refrigerator overnight before enjoying.
Why Does my fruit Curd Taste Metallic?
fruit curd may have a metallic aftertaste if you cook it in a metal double boiler. It’s a result of the eggs and lemon reacting with your cooking pan. Use a non-metal double boiler insert or glass bowl option to avoid this. You can use a silicone whisk too!
Variations to the Recipe for Apple Curd
- Blackberries can be added to the recipe to make a blackberry and apple curd recipe.
- Use only green apples and cook the skin in addition to achieve green apple curd.
- Another twist to the recipe will be the addition of cider or lemons to make either apple cider curd or apple lemon curd.
If you have any questions about this apple curd recipe, I will love to hear about them in the comment section below. Did you make this recipe? Let me know by leaving a review and rating below. Find me @theduchezkitchen on all social media platforms.
Thanks for reading. As always, know that God loves you, and stay blessed!
- double boiler
- Glass bowl
- heavy bottom pan
- 2 cups 3 apples apples peeled, cored, and cut into pieces.
- 3 tablespoons 1 lemon lemon juice
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon of vanilla extract optional
- 8 tablespoons (1/2 cup) butter cut into pieces
- Peel, core, and cut the apples and lemon juice in a pot with a little water or apple juice. Cook with the lid on until apples are soft and pulpy. Allow to cool, then blend the apples until smooth
- Fill the bottom pot of your double boiler or a heavy bottom pan with 1-2 inches of water. Place on high heat and bring it to a boil. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
- Place eggs, brown sugar, cinnamon, vanilla extract, and apple sauce, into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks for about 5 minutes.
- Add the butter one at a time and whisk until melted for about 10 minutes. Remove the pan from the heat. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. This will prevent skin from forming on top of the curd. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
- Refrigerate the curd for up to about 10 days.