Turn your surplus apples into a delicious zingy spread with this recipe for apple lemon curd. Use it as a cake filling or topping, spoon it over breakfast porridge or dollop it over pancakes. Or simply enjoy it on bread or toast.
I have a commission to make the cakes for a friend’s Open House weekend. This feels quite a responsibility and is taking some planning, but it’s also fun as I’ve been given free rein to bake what I like. The only specific request I’ve had are for some of the apple rock cakes I made back in August.
I haven’t fully decided what I’m going to do yet, but with an ongoing apple glut, it seemed timely to prepare some apple and lemon curd so I can use it as a filling or topping or both. The idea for this came when browsing through the excellent Preserves: River Cottage Handbook No 2 by Pam Corbin. I followed the spirit of Pam’s recipe but not its exact method or quantities.
Apple Lemon Curd
The apple lemon curd sets really well. It’s smooth, soft and buttery. The zingy lemon notes come through for sure, but with noticeable fruity overtones. It’s less sharp than lemon curd and also creamier. So not only is it delicious, but it makes a good stand alone filling for a cake.
It’s sweeter than either the lime & ginger curd or apricot curd recipes I made earlier in the year. And this, even though I use less than half the amount of sugar stated in the original recipe with two thirds of the apple.
The quantities I’ve given in the recipe below makes three medium sized jars.
In the end, the first time I made it, I used the apple lemon curd to sandwich this celebration chocolate cake.
Apple Lemon Curd: Top Tips
Subtle notes of cardamom make this apple lemon curd spread even more delicious. I keep a jar of golden caster sugar with a handful of cardamom pods embedded in it for just such occasions.
A balloon whisk is the best tool for this job. You don’t need to stand over the curd the whole time it’s cooking, but you will need to give it a thorough whisk every couple of minutes or so.
Be careful not to overheat the curd as it cooks. If it comes to a simmer or boil, it will turn into scrambled eggs and then it’s difficult to rescue. You can cook the curd over a very low heat in a saucepan, but it’s safer to do it in a bowl suspended over a pan of simmering water.
Make sure you sterilise your jars properly. For more information on this, see my post on how to sterilise glass jars.
Store in a cool dark cupboard and it will keep unopened for three months. Once you open a jar, keep it in the fridge and use within a week.
What Apples To Use?
In the recipe below, I used windfalls from my mother’s garden. They’re Cornish apples, but I’m not sure of the variety. They’re not too sharp and not too sweet either.
If you can’t find organic lemons, use unwaxed ones instead. This is because ordinary lemons are sprayed wax to help preserve them, but it’s quite hard to scrub off.
Any type of cooking or soft apple is ideal for this apple lemon curd. You want apples that break down when cooked and whiz up into a smooth purée. Bramley apples are ideal.
Recipes To Use Apple Lemon Curd
You can substitute this apple lemon curd for any recipe that includes lemon curd. Indeed any recipe that contains any sort of fruit curd. Here are a few ideas:
- Chilli chocolate cake with apricot curd buttercream
- Chocolate cake waffles with strawberries & lemon curd
- Chocolate tarts with lime curd & mascarpone
- Lemon coconut cakes
- Passionfruit curd sponge cake
- Roasted plum parfait with lemon curd
If you’d rather just make apple sauce, I have you covered there too.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this apple lemon curd, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more fruit curd recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Apple Lemon Curd. PIN IT.
Apple Lemon Curd – The Recipe
Apple Lemon Curd
Equipment
Ingredients
- 5 large apples (to give around 350g flesh once peeled and cored)
- 200 g golden caster sugar (I used cardamom sugar)
- 1 organic lemon
- 80 g unsalted butter cut into cubes
- 2 large eggs (I used duck eggs)
Instructions
- Peel, core and roughly chop the apples (variety unknown) to give just over 350g flesh.5 large apples
- Simmer them in a pan with just a splash of water until they’re soft. Then blitz to a smooth puree with a stick blender or food processor.
- Scrape the purée into a Pyrex, or other heatproof bowl and place over a pan of simmering water. Ensure the water doesn’t touch the bottom of the bowl.
- Add the sugar and stir until the sugar has dissolved.200 g golden caster sugar
- Grate in the lemon zest, then squeeze in the juice. Give a good stir.1 organic lemon
- Stir in the butter until it has melted and the mixture is smooth.80 g unsalted butter
- Beat in the eggs one by one and whisk until everything is smooth.2 large eggs
- Give an occasional whisk over the next 10 to 15 minutes until the mixture is thick and creamy.
- If you’re worried about possible eggy “bits”, press the mixture through a sieve. This is a bit of a faff and not really necessary as it should be perfectly smooth and creamy. I only ever seived it the first time I made it.
- Pour into 3 sterilised glass jars, cover with waxed discs then screw on the lids.
- Leave to cool and store in the fridge.
Notes
Nutrition Estimate
Sharing
Susan, whose blog title splendidly encapsulates the essence of her blog, A little bit of heaven on a plate, is running a homemade and well preserved challenge. This is my entry.
Ruth from the The Pink Whisk has just started a monthly challenge and this recipe fits nicely into her October theme: apples.
Vohn's Vittles says
This sounds fantastic Choclette! I never thought of adding apples to lemon curd but I’ll definitely be trying it this autumn. Thanks! Vohn x
Choclette says
Do try it Vohn, it’s a great way to use up apples and is really quite delicious.
cityhippyfarmgirl says
I love curd, but have never made it due to an ongoing nervousness about preserving something with eggs in it…. got to get over this!
Looks mighty fine Choclette.
Baking Addict says
What an interesting combination, I wish I could have one of those jars 🙂
Hannah says
Ooh interesting – I shall bookmark this for next years apples from the garden. I love fruit curds.
How do you find they keep when you reduce the sugar?
Catherine says
I’ve also never heard of apple curd – I bet it would be a gorgeous cake filling though mmmm!
Good luck with the Open House weekend 🙂
A Trifle Rushed says
Wow! what a super combination, you are so clever, I can imagine it tastes delicious.
thelittleloaf says
I’ve never had apple curd before but love the sound of it – sounds like a lovely alternative to lemon, and perfect for the autumn months.
celia says
Beautiful Choc! I love Pam Corbin’s book (sigh..I really have to stop saying that.. :)). I haven’t tried her apple and lemon curd, but I did make lemon curd recently in the microwave and used it to fill a pie shell (most of the time I just eat it with a spoon!). 🙂
Jo says
I think I need to make some of this, what a gorgeous colour!
Laura@howtocookgoodfood says
Apples in a curd…..inspired idea!
I could just eat some of it on toast now…!
MissCakeBaker says
Delicious! I’ve just been choosing my recipe for ruth’s new challenge.
JavelinWarrior says
Those jars are the most perfect and alluring shade of yellow – I can fairly smell the lemon through the screen!
Dom at Belleau Kitchen says
apple curd… what a genius idea, I can just imagine how amazing this tastes and all the fabulous applications for use… nice work! x
Choclette says
Susan – thank you. It was a first for me too, but I have made curd with rhubarb and with apricots before – both worked well.
FoodyCat – oh do go for it – well worth the effort.
CC – I’ve really only got into them this year as a form of filling cakes – I’m sold now 😉
Chele – your my real inspiration, whipping up all those delectable curds, especially your passionfruit – sigh!
Jac – I know time is an issue, but home made really is so much better and it doesn’t take as long as you think.
Karen – I do recommend this. It’s going to become a regular autumnal treat from now on as, like you, I usually have more apples than I know what to do with.
Karen S Booth says
Lovely looking curd and I may make this as I still have loads of apples lurking in the back! LOVELY entry for the preserving challenge too.
Jacqueline says
Great curd. I have two recipes with curd I am going to try out. I am goping to make my own, but if time runs out I fear I will be buying a jar.
The Caked Crusader says
I do like a fruit curd – they’re so versatile and yummy.
Chele says
Licking my lips as I type! Apple and lemon curd must be such a wonderful combo and I love the bright colour of the finished product too.
Foodycat says
This is a great idea! I have lemons, apples, eggs and butter, so I know what I am going to make this afternoon!
Susan's blog says
What a lovely entry!
I didn’t know you could put apples in something like this. And the colour, Wowser!