Apple lemon curd recipe
About apple lemon curd
Apple Lemon Curd is a mild lemon curd with apple puree. Lemon curd is very popular and you can buy it at supermarkets. However, when I was looking for something different, I came across Bramley Lemon Curd recipe from Rever Cottage. I couldn’t get Bramley, so I tried making it with other apples and it was very delicious. Honestly I found this is more delicious than the lemon curd with only lemon.
Apples soften the sharp taste of lemon and have a good balance of acidity and sweetness. It’s like apple-flavored custard cream and it’s really delicious. I often eat it with scones, toast or ice cream and it will disappear very quickly. It uses a lot of sugar and butter, so it’s high in calories, therefore be careful not to eat too much.
Recipe tips
From here, I would like to write some points that I noticed after making it many times.
Apple
You can use any apple, but I think it’s a good idea to choose an apple that will give you a smooth puree. The best apples for puree are apples that have pulp that breaks easily. I often use Fuji, Elstar, Pink Lady and Jonagold. Please try various apples that are easily available where you live. Then, when apples become soft, puree with a food processor or strain the apples through a fine sieve. Straining through a sieve will have a smooth finish.
Making apple lemon curd
Pay attention to the temperature of the other ingredients mixture when adding the eggs. It should not exceed 55C =131F degrees. If exceed it, the egg will split and you will not get a smooth curd. Once you add eggs, continue to stir with a whisk for 10 to 15 minutes until it becomes thick and creamy.
Sterilize jars and keep in the fridge
Before start making the apple lemon curd, sterilize the jar thoroughly. Please refer to the link below for how to sterilize. I usually use the oven method.
It contains eggs and butter, so you can’t keep it as long as jam. Place it in the refrigerator and eat it within 4 weeks. So, make a small amount (2-3 small jars). If opened, store in the refrigerator and consume as soon as possible.
Delicious apple lemon curd
Equipment
- a double boiler or heatproof bowl and a pan
- fine sieve or food processor.
- Thermometer
Ingredients
- 200~250 gram Apples (peeled, core removed and chopped) 200~250g is net amount.
- 3 tablespoon Water
- 1 Large lemon (zest – finely grated, squeeze 50ml juice)
- 65 gram Unsalted butter
- 225 gram Granulated sugar
- 2 Large / extra large eggs (100 ml) – well beaten
Instructions
- Sterilize jars.
- Put the apples in a pot with 3 tablespoons water and lemon zest. Cover the pot and bring to a boil, reduce the heat to low and simmer about 20 minutes or until the apples are very soft. At his stage, there is not much water left.
- Puree with a food processor or strain the apples through a fine sieve. (Straining through a fine sieve will have a smooth finish.)
- Place the butter, lemon juice, sugar and apple puree in a heatproof bowl over a pan of simmering water or a double boiler.
- When the butter is melted, check the temperature. If the mixture is higher than 55C /131F degrees, allow to cool to 55C / 131F degrees or less. If the temperature is less than 55C /131F, pour in the beaten eggs through a sieve.
- Stir with a whisk constantly over gentle heat until thick and creamy. It will take about 10 – 15 minutes and the temperature will be above 80C /176 F degrees. Pour into warm sterilized jars and close the lid tightly.
Notes
Since it’s very delicious, please try it once. Once you make it, you will want to make it again.
How about a marmalade recipe to accompany bread or scones? This is grapefruit marmalade recipe, but you can use other citrus fruits as well. This is also my family’s favorite recipe.
Thank you for reading and Bon Appetit!
