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

• 6 apples, peeled, cored, and chopped

• ¼ cup water

• 4 Tbsp lemon juice (or juice from 1 lemon)

• 1 ½ cups sugar

• 2 whole eggs + 2 egg yolks

• ½ cup butter, cubed

• 1 Tbsp cornstarch (optional, for extra thickness)

• 2 Tbsp water (for cornstarch slurry, optional)

Instructions

1. Cook the apples
In a large saucepan, combine the water and lemon juice. Add the chopped apples, cover with a lid, and cook over medium heat for about 20 minutes, until the apples are very soft.

2. Purée the apples
Remove from heat and mash the apples with a potato masher. Let cool for 5 minutes, then press through a fine sieve for a smooth purée. Return the purée to the saucepan.

3. Prepare the eggs
In a separate bowl, whisk together the 2 eggs and 2 yolks until smooth.

4. Optional: make slurry
If you prefer a thicker curd, mix the cornstarch with 2 Tbsp water until smooth.

5. Combine ingredients
Add the butter, sugar, and whisked eggs to the apple purée. Stir continuously over low heat. If using the cornstarch slurry, add it now.

6. Cook to thicken
Continue cooking gently for 15–20 minutes, stirring constantly, until the curd thickens and coats the back of a spoon. Keep the heat low to avoid curdling the eggs.

7. Strain and cool
For an ultra-smooth curd, strain once more through a fine mesh sieve. Let cool to room temperature, then transfer to a jar or airtight container.

8. Chill
Refrigerate for at least 2 hours. The curd will thicken more as it cools.

Tips for Success

• Use tart apples (like Granny Smith or Braeburn) for the best balance of flavor.

• Always cook low and slow — rushing can scramble the eggs.

• Straining twice makes a silky-smooth curd, perfect for spreading or filling cakes.

Storage

• Refrigerator: Store in a sealed jar for up to 1 week.

• Freezer: Freeze in small containers for up to 3 months. Thaw in the fridge overnight before using.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: About 2 cups

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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.