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Apple curd

This homemade apple curd is luxurious and incredibly versatile. With just six ingredients its easy to make and a great way to use lots of fresh apples.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert, Snack
Cuisine: American, Australian
Keyword: Apple butter, Apple sauce
Servings: 3 cups (750mls) curd in total


  • 2.2 lbs (1kg) apples (about 9 medium apples)
  • 2 tablespoons lemon juice
  • ¾ stick (85gms) unsalted butter, cut into cubes
  • ¾ cup (165gms) brown sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon


  • Peel core and dice the apples. Cut the lemon in half and squeeze.
  • Add the apple pieces, lemon juice and two tablespoons of water to a medium pot. Bring to bubbling, cover and simmer for twenty to thirty minutes, stirring occasionally, until apples are soft and cooked through.
  • Allow the apple mix to cool, then mash for more textured curd, or blitz with a stick/immersion blender for a smooth curd.
  • Lightly beat the two eggs. Add the apple back to the pot with the sugar, cubed butter, cinnamon and eggs.
  • Cook on medium low, stirring frequently, until curd thickens. Do not turn the heat up to high and stir if frequently to prevent the eggs from catching and scrambling. Remember the mix will thicken more as it cools.
  • Strain the curd through a sieve if you like to remove any lumpy bits of egg and ensure your curd is smooth. Transfer to can jars and store into the fridge for up to one week. Makes approximatly three cups of curd.


This curd will keep in the fridge for up to one week.  Due to the eggs it is not suitable for home caning.