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Seriously Simple & Delicious Homemade Apple Curd Recipe

This homemade Apple Curd is a game-changer! It's silky smooth, bursting with bright apple and lemon flavor, and incredibly simple to whip up. Perfect for slathering on everything, gifting to friends, or just eating with a spoon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert, Sweet Spread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium apples Any good baking apple will work!
  • 1/2 cup water
  • 1.5 cups sugar Adjust slightly if your apples are super sweet or tart.
  • 4 tbsp lemon juice (or juice from 1 good-sized lemon)
  • 2 eggs
  • 1/2 cup butter Unsalted is best, but salted works too.

Equipment

  • Large saucepan with lid
  • Potato masher
  • Fine-mesh Sieve
  • bowl
  • Spoon or Spatula
  • Clean jars

Method
 

  1. Step 1: Prep apples. Peel, core, and chop the apples into roughly ½-inch pieces.
  2. Step 2: Cook apples. In a large saucepan with a lid, combine the chopped apples, water, and lemon juice. The lemon juice helps prevent browning.
  3. Step 3: Soften apples. Cover the saucepan and cook over low-medium heat for about 20 minutes, stirring once or twice, until the apples are super tender and easily pierced with a fork.
  4. Step 4: Mash apples. Remove the lid and use a potato masher to mash the apples directly in the pot until mostly broken down.
  5. Step 5: Cool slightly. Turn the heat off and let the mixture cool down for about 5 minutes before adding the eggs.
  6. Step 6: Strain for smoothness. Place a fine-mesh sieve over a bowl and pour the apple mixture into it. Use a spoon or spatula to push the mixture through the sieve to remove lumps and fiber.
  7. Step 7: Return to pan. Pour the strained apple mixture back into the cleaned saucepan.
  8. Step 8: Prepare eggs and butter. Cut the butter into small cubes. In a separate small bowl, whisk the eggs until combined.
  9. Step 9: Combine ingredients. Add the whisked eggs, cubed butter, and sugar to the apple mixture in the saucepan. Stir well to combine.
  10. Step 10: Thicken the curd. Place the saucepan back on the stove over low heat. Simmer for about 10 minutes, stirring constantly, until the mixture thickens enough to coat the back of a spoon and the sugar is dissolved. It will thicken more as it cools.
  11. Step 11: Jar the curd. Remove from the heat immediately and pour the hot apple curd into clean jars. Let it cool completely on the counter before sealing tightly.

Notes

Tips for Success: Don't skip straining for a silky texture. Keep the heat low when adding eggs to prevent scrambling. Stir constantly while simmering to prevent scorching and ensure smoothness. The curd is ready when it coats the back of a spoon; it will thicken more as it cools. Pour hot curd into clean, warm jars for a good seal.
Storage: Store sealed jars in the refrigerator for about 2-3 weeks. You can also freeze apple curd in freezer-safe containers for up to 6-12 months; thaw overnight in the refrigerator.