Rich, delicious and easy to make, this Apple Curd is overflowing with apple flavor. There are only six basic ingredients in our straightforward recipe, and no additional tools are needed.

This luscious apple spread is a favorite in our home all year. We spread it on just about everything we eat. This tasty apple curd recipe eliminates the need for a double boiler or pressure cooker, making it more convenient than other apple curd recipes.

Apple Curd

Have you ever tasted curd made from apples? Apple curd is another flavorful spread that may be used in place of lemon curd, which is perhaps more well-known among the general public. This great adaptable spread is really affordable, especially if you have an abundance of apples in the fall when you can use them to make this spread.

It goes wonderfully with breakfast, whether on bread, toast, pancakes, Croffle, in a sandwich, or stirred into porridge; nevertheless, it also has a wide variety of other uses.

You can also use it to enhance this Italian lemon ricotta cake. 

Ingredients you’ll need

Apples: I chose the Gala variety for flavor, but you may use whichever apples you have. A strong-tasting apple will provide better results, but you may also utilize garden windfalls or other apple deals you can get at this time. Apples with stronger flavors include Honeycrisp, Granny Smith, Pink Lady, and Cox’s Orange Pippin.

Sugar: You can use regular granulated sugar or caster sugar for this recipe. 

Butter – I recommend using salted butter in this recipe.

Eggs: I always go for organic and free-range eggs, especially when making desserts.

Lemon – Jarred lemon juice works well for this. The amount is equal to the juice of a typical lemon.

How to make Apple Curd

Step 1: In a large bowl or saucepan, mix the lemon juice and water. The apples will cook more quickly and uniformly in a large saucepan, and the mixture will cool off more rapidly after being cooked.

Step 2: Place the apples in the water after peeling, coring, and chopping them into pieces of about 1/2 inch.

Step 3: Put the liquid and apples in a saucepan and cook for approximately 20 minutes with the lid on over low to medium heat.

Step 4: Use a potato masher to mash up the apples to accelerate the process. After allowing the mixture to cool for five minutes, strain it through a sieve. In my experience, pushing the mixture through with the back of a big spoon is simpler.

Step 5: Put the mixture back in the pan. Mix the eggs together with a whisk and cut the butter into small pieces. Mix in the apples with the eggs, butter, and sugar. Simmer for 10 minutes while stirring over low heat. This will enable the eggs to solidify the apple curd and dissolve the sugar.

Why You’ll Love This Apple Curd

Flavor – Apple curd can be prepared in one pot and has the flavor of apple pie and caramel. The variety of tastes complements so many different dishes!

Texture – Apple curd has a somewhat thicker consistency than custard or jam, but it is still spreadable.

Ease – This recipe is simple and easy to follow, making it ideal for cooks of all skill levels.

Speed – Making apple curd takes only 30 minutes.

Apple Curd Variations

• To enhance the flavor with a little touch of warmth, you may add cinnamon. Nutmeg can be substituted for cinnamon if you like a more delicate wood taste.
• To give this apple curd an even more lemony flavor, add more lemon juice or zest. It tastes great to combine apple and lemon flavors.
• The curd gains richness and sweetness with the addition of vanilla extract or vanilla bean paste. Use vanilla bean paste for a more potent vanilla taste.

Sterilize Jars Before Making Apple Curd

Sterilizing any jar you use for preserves is crucial since germs may grow there quickly and ruin the contents.

I frequently reuse jam jars and lids for preserves. It is best to avoid using a jar lid that has come into touch with vinegar since the seal is destroyed. By soaking in hot water, outdated labels and adhesives can be removed.

Set the oven temperature to 270 F. Soak the jars and lids with hot soapy water and a good rinse, but don’t let them dry. Put the jars on an oven tray with the lids flat on the tray—15 minutes of heating.

The jars (but not the lids) can also be sterilized in the microwave. Jars should be washed and left damp. Put in the microwave for 40 seconds at maximum power.

Also, any jar, lid, or seal can be sterilized in a dishwasher.

Apple Curd Recipe

Apple curd is created in 30 minutes and is buttery, flavorful, and smooth. It makes a wonderful Holiday gift and is the ideal way to use up extra apples from apple picking in the fall.

Prep Time: 10 minutes

Cook Time: 30 minutes

Calories: 690 per jar

Ingredients

• 6 apples
• ¼ cup of water
• 1 ½ cups of sugar
• 4 tbsp of lemon juice (or juice from 1 lemon)
• 2 whole eggs + 2 egg yolks
• ½ cup of butter
• 1 tbsp of cornstarch (optional, for additional thickness)
• 2 tbsp of water (for cornstarch slurry, optional)

Instructions:

1. Prepare Apples: Peel, core, and chop the apples into 1/2 inch pieces.
2. Mix Liquids: In a large saucepan, mix the ¼ cup of water and lemon juice.
3. Cook Apples: Add the chopped apples to the saucepan. Cook over low to medium heat with the lid on for about 20 minutes, or until the apples are tender.
4. Mash Apples: Remove from heat and use a potato masher to break up the apples. Let the mixture cool for five minutes, then strain it through a sieve to remove any large chunks. Return the smooth apple mixture to the pot.
5. Prepare Egg Mixture: In a separate bowl, whisk together the 2 whole eggs and 2 egg yolks.
6. Make Cornstarch Slurry (Optional): If using, mix 1 tbsp of cornstarch with 2 tbsp of water in a small bowl until smooth.
7. Combine Ingredients: Cut the butter into small cubes. Add the butter, sugar, and the egg mixture to the apple mixture in the pot. If using the cornstarch slurry, add it now.
8. Cook to Thicken: Cook the mixture over low heat, stirring continuously, for 15 to 20 minutes. The mixture should thicken considerably during this time. Be careful to keep the heat low to avoid scrambling the eggs.
9. Strain and Cool: Once thickened, remove from heat and strain the mixture through a fine-mesh sieve to ensure smoothness.
10. Chill the Curd: Allow the curd to cool to room temperature, then transfer it to the refrigerator to chill. The curd will thicken further as it cools.

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The Finest Italian Lemon Ricotta Cake recipe is here! It is the ideal Italian dessert since it is flavorful, fluffy, and lightweight. Ricotta cheese and lemon are used in this simple recipe.

You’ll like this recipe because it’s a rich, moist, and easy-to-make cake that is an authentic Italian delicacy made in your kitchen. It is filled with lemon flavor and creamy ricotta. Although this simple lemon ricotta cake appears modest, the flavor is incredible! Think of it as an Italian cheesecake!

What is Italian Lemon Ricotta Cake?

Lemon ricotta cake has a texture that is somewhat denser and less sweet than classic lemon cake. It is a typical Italian dessert that is frequently eaten as a dessert or with fruits for breakfast.

Even though the recipe’s origins are in Sicily, regional variations are common. It’s the ideal dessert for spring and summer since it’s so very moist and has a dense but fluffy texture, regardless of what part of Italy serves it.

This cake is typically kept on counters in Italian restaurants on glass pedestals. It’s a sociable cake that goes well with a warm cup of coffee or as a snack. In addition, the cake stays well both at room temperature and in the refrigerator. And the ricotta ensures that it stays moist and flavorful.

Ingredients you’ll need

The recipe card is located at the end of the post and contains the complete list of ingredients with measurements and instructions. Keep the ingredients at room temperature for the best results.

Ricotta cheese – Ricotta cheese from the grocery store is ideal since it has a creamy cheesecake feel and is made with whole milk and full fat. Furthermore, it is usually less watery; if yours is, check the notes about straining.

Lemon: Use the juice and the zest to get the most flavor out of those fresh lemons. And nothing beats the taste of fresh lemon juice!

Butter – Butter at room temperature will blend more efficiently and provide a smooth and creamy texture. I like salted butter, but unsalted butter may still be used; add an extra pinch of salt.

Sugar –  Although I prefer pure cane sugar, regular white sugar works just as well.

Eggs – Keep the eggs at room temperature before using them. If you forget, put the eggs in a bowl of warm (not hot) water for 6 to 7 minutes.

Sour Cream: Instead of sour cream, you can also use Greek yogurt for an even tangier taste.

Vanilla Extract – pure vanilla extract brings Ricotta cake’s lemon and other tastes to life.

Baking soda and salt – Baking soda and salt are essential aspects of every cake recipe.

All-Purpose Flour – I use all-purpose flour that is organic and unbleached.

How to make Italian Lemon Ricotta Cake

The simplicity and speed with which this Italian dessert comes together are two things I really like. There is less mess because everything is done in one dish.

Step 1: Use butter and powdered sugar to grease a 9-inch springform pan. To do this, spread about two tablespoons of butter around your hands. Add a tablespoon or so of powdered sugar after that, tossing it in to help it stick to the butter. Tap the pan to remove any extra sugar.

Step 2: Mix the sugar and butter in a bowl until smooth. Add in the ricotta cheese next. Now, and this is important, mix the butter, sugar, and ricotta together for 4-5 minutes to make the mixture light and fluffy. This will make the cake light and airy instead of dense.

After that, add the eggs one by one. Then, add the lemon juice and zest. For this recipe, I don’t actually measure the zest or juice. Simply take the most attractive lemon you can find and zest it with a microplane lemon zester over the bowl. After it has been zested, split the lemon in half and pour the juice into the batter using a handheld juicer. Add the dry ingredients and mix well.

Step 3: Bake the batter for a little under an hour in a springform pan that has been oiled.

Step 4: After baking the cake, take it out of the oven and let it cool for 15 minutes before adjusting the collar. To allow for complete cooling, move to a wire rack to cool.

Finally, just before serving, dust the cake with powdered sugar. Serving the Italian Lemon Ricotta Cake with a dab of whipped cream and some fresh berries would also be delectable.

Traditional desserts from Italy

One of the delectable traditional Italian sweets is this lemon ricotta cake. You’ll discover that a lot of Italian sweets have a cheese basis (like ricotta or mascarpone) and include citrus or fruit tastes. These pastries will also have an anise or almond (amaretto) flavor.

Here are some other traditional Italian desserts that are suitable for any celebration:

Traditional Sicilian Cassata Cake

Italian Sponge Cake Easy Recipe (Pan di Spagna)

Authentic Maritozzi (Italian Sweet Bun)

Famous Sicilian Cannoli Authentic Recipe

Italian Lemon Ricotta Cake Recipe

Italian Lemon Ricotta Cake is flavorful, fluffy, and lightweight. You’re going to like this classic Italian dessert made with fresh lemon and lovely ricotta cheese, which is particularly delicious when served as a morning or brunch treat.

Prep Time: 10 minutes

Cook Time: 50 minutes

Calories: 220 per serving

Ingredients

• ½ stick of softened butter
• 1 ½ cups of sugar
• 1 lemon, juiced and zested
• 16 oz of ricotta cheese, whole milk
• 3 eggs, large
• 1 tsp of vanilla
• ½ tsp of baking soda
• ½ tsp of salt
• 1 ½ cups of flour
• (Optional) powdered sugar for dusting the cake

Instructions

• Set the oven to 350F. Prepare a 9-inch springform pan by greasing it with butter and powdered sugar, then leave it aside.
• In a large bowl, mix the butter and sugar until they are well blended. Add the ricotta cheese and mix for about 4 to 5 minutes until the mixture is light and fluffy.
• One at a time, add the eggs and mix. Incorporate the vanilla, lemon juice, and zest after adding them. Add the baking soda and salt to the bowl. To fully combine all of the ingredients, add the flour last and stir just until incorporated (Don’t overmix). Scrape down the bowl’s sides as needed. 
• Pour the mixture into the springform pan that has been prepared. Bake the lemon ricotta cake for 40–50 minutes or until a toothpick inserted into the middle comes out clean.
• Before removing the pan’s collar and base, allow the food to cool in the pan for 15 minutes. Before serving, allow it to cool on a wire rack and dust with powdered sugar.

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A copycat of Olive Garden’s famous Zuppa Toscana soup that matches the restaurant’s classic in every way. A creamy and flavorful broth was infused with kale, bacon, Italian sausage, and tender pieces of russet potatoes.

What is Zuppa Toscana?

Toscana means Tuscan, and Zuppa means soup. So, Tuscan Soup! The traditional ingredients include kale, potatoes, onion, and garlic, and it is then topped with cheese.

You’re in for a tremendous treat if you’ve never tried Zuppa Toscana soup. Zuppa Toscana soup is a fantastic delight if you’ve never tried it. It is a creamy soup, flavorful potato soup with kale, bacon, and ground Italian sausage.

When you taste it, you’ll realize why it seems so incredible. It’s fantastic! Just like this Olive Garden copycat Alfredo sauce. 

Fun Fact: When the first Olive Garden debuted in Orlando, Florida, it quickly became a popular dining destination. Rapid expansion led to revenues that eventually equaled those of Red Lobster.

Ingredients you’ll need

This soup relies on a short list of basic ingredients. However, the final product is so spectacular that you’ll want to lick your dish clean. The recipe card for this copycat recipe contains the whole list of ingredients and preparation steps.

Sausage: Spicy Italian sausage adds a ton of flavor to the broth.

Bacon: You can leave out the bacon if you prefer, but I never make it without bacon. 

Russet potatoes: Keep the skins on while cooking potatoes to prevent them from disintegrating.

Kale: You don’t need a ton of kale, but if you want it to be more healthful, you can add more because it’s an ideal vegetable for this soup.

Garlic: For added taste, I recommend using a garlic press instead of chopping it by hand and adding it to the soup.

Chicken broth: A base for the soup. 

Heavy cream: not a lot is called for, but it’s essential for that velvety broth texture and taste

Parmigiano Reggiano: get a block of this when you go grocery shopping; it’s pricey but lasts a long time and tastes much better than anything from a plastic container. Also, keep the rind and add it to your favorite red sauce as it simmers for even more flavor.

Salt and pepper: For the flavoring

Olive oil: for frying the garlic and onions

How to make Zuppa Toscana

Step 1: Sauté chopped bacon in a large pot or dutch oven over medium heat until browned (6-7 mins). Transfer bacon to a paper towel-lined plate, and pour out excess oil, reserving about 1 Tbsp.

Step 2: Toss in the Italian sausage and cook it thoroughly by breaking it up with a spatula as it cooks (5 min). Transfer to a paper towel-covered plate.

Step 3: Add olive oil and onion that has been finely diced to the pot. Cook for 5 min or till tender and golden, then add garlic and saute for around 1 minute.

Step 4: Bring to a boil after adding 6 cups of water and 4 cups of broth. Add the potato slices and simmer for an additional 12 to 15 min or until fork-tender.

Step 5: Add chopped kale and cooked sausage when the potatoes are almost finished, and then bring everything to a gentle boil.

Step 6: Add 1 cup of cream and heat through. Remove from heat after adding salt and black pepper to taste. Add grated parmesan and bacon as a garnish.

Is Zuppa Toscana Good for You?

This soup is naturally free of grains and gluten. You can use cauliflower instead of potatoes to produce a Zuppa Toscana that is suitable for Keto dieters.

Heavy cream can be replaced with 1 can of full-fat, unsweetened coconut milk to make this dish Whole 30 compliant (dairy-free). Use only the thick, white cream and mix it at the last minute of cooking.

How Spicy is Zuppa Toscana?

You may create a less spicy version of this soup by using medium or mild Italian sausage and seasoning it with salt and pepper to suit; we use “Hot” Italian sausage, which does give this soup a fiery kick.

Olive Garden Zuppa Toscana Recipe

Italian sausage, bacon, kale, and potatoes fill a bowl of homemade Zuppa Toscana. This recipe for Olive Garden’s famous Zuppa Toscana soup is yours to make.

Prep Time: 10 minutes.

Cook Time: 35 minutes.

Calories: 457 per serving

Ingredients

• 5-6 oz of chopped bacon
• 1 lb of hot Italian Sausage
• 1 head of garlic (10 large minced cloves)
• 1 onion, diced finely
• 4 cups of chicken broth
• 6 cups of water
• 5-6 russet potatoes, chopped with skin on
• 6 cups of kale
• 1 cup of heavy cream
• Salt and black pepper to taste
• Parmesan cheese, to your liking

Instructions

• Saute chopped bacon in a large pot on medium-high heat till browned (6-7 minutes). Spoon off excess oil, reserving about 1 Tbsp; transfer bacon to a paper towel-lined dish.
• Put in the Italian sausage and cook it thoroughly by breaking it up with a spatula as it cooks (around 5 minutes). Place on a platter lined with paper towels.
• Add onion that has been finely diced to the pot. Add the minced garlic and cook for another minute or two or until the garlic is tender and golden.
• In a large pot, bring to a boil 4 cups of broth and 6 cups of water—Cook the sliced potatoes for 12 to 14 minutes or until they can easily puncture with a fork.
• When the potatoes are almost done, add the kale and Italian sausage and bring to a low boil.
• Bring to a boil after adding 1 cup of heavy cream. Remove from heat and season with salt and pepper to taste. To serve, sprinkle with bacon and grated parmesan.

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