Servings
Font
Back
0 from 3 votes

Lemon Apple Curd

This apple curd recipe makes a sweet and tart, silky smooth, lemon apple curd. It is delicious whether you enjoy it with a spoon straight out of the refrigerator or freezer, or use it to fill your tart shell.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 20
Calories: 56 kcal
Course: Dessert
Cuisine: International

Ingredients

  • 2 apples
  • 1 egg
  • 1 egg yolk
  • ½ cup (100 grams or 3.5 ounces) granulated sugar
  • ¼ cup lemon juice from 1 to 2 lemons
  • 4 tablespoons (57 grams or 2 ounces) unsalted butter, cut into cubes
  • 1 pinch salt

Instructions

    Cup of Yum
  1. Core, peel, coarsely chop the apples, put them in a small to medium sized pot with a small amount of water to cover the bottom. Heat over medium low heat until the apples start to break down, about 15 minutes.
  2. Blitz the softened apples in a food processor or run them through a food mill until smooth.
  3. Add the egg and egg yolk to a small bowl and whisk until blended. Set aside.
  4. Add the sugar, lemon juice, butter cubes, salt, and ¾ cup of the puréed apple to a medium sized pan, ideally one with sloping sides. Heat on medium-low heat until the butter has melted and then remove it from the heat.
  5. Temper the eggs by spooning a little bit of the warm apple mixture into the eggs, whisking as the mixture is added. Keep spooning a little bit at a time, whisking constantly, until the eggs have warmed.
  6. Now add the egg to the pot with the apple mixture, again whisking constantly.
  7. Once all of the egg has been added, return the pot to medium-low heat, stirring constantly until the mixture has thickened. The classic test of doneness is when the custard coats the back of a spoon, and you can draw a line through the curd with your finger. This should take about 10 to 15 minutes but may take longer if you have the heat low. Do not let the apple curd come to a boil or start to steam. If it does, remove it from the heat until it cools slightly and turn down the heat on the stove top.
  8. Once the lemon apple curd has thickened, turn off the heat and continue to stir for a minute or two until it cools slightly.
  9. Pass the apple curd through a strainer if you like and pour it into a clean jar or bowl. Place plastic wrap over the surface of the apple curd so it doesn't form a skin and put it in the refrigerator to cool completely.

Notes

  • Homemade lemon apple curd can be stored in the refrigerator for a couple weeks.
  • Homemade lemon apple curd can be stored in the refrigerator for a couple weeks.
  • The only tricky part in this recipe comes when you temper the eggs. Be sure to add only a little bit of the pureed apple mixture to the eggs at a time, or you'll have scrambled eggs!
  • Once the eggs are warmed, add that whole mixture back into the pot and stir until the apple curd has thickened. It may take 10 to 15 minutes, or it may take a bit longer if you're being cautious.

Nutrition Information

Serving 1tablespoon Calories 56kcal (3%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 24mg (8%) Sodium 6mg (0%) Potassium 27mg (1%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 105IU (2%) Vitamin C 2mg (2%) Calcium 4mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 56

% Daily Value*

Serving 1tablespoon
Calories 56kcal 3%
Carbohydrates 8g 3%
Protein 1g 2%
Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 24mg 8%
Sodium 6mg 0%
Potassium 27mg 1%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 105IU 2%
Vitamin C 2mg 2%
Calcium 4mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.