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Apricot Curd Recipe

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4.4 from 47 reviews

This creamy and tangy apricot curd is a quick and delightful spread made from fresh apricots, lemon juice, egg yolks, sugar, and butter. Perfect for spreading on toast, filling cakes, or dolloping on yogurt, this recipe uses the microwave for rapid cooking with minimal effort, delivering a smooth, luscious curd in just 15 minutes.

Ingredients

Fruit Puree

  • 10 ounces chopped apricots (about 3 apricots)
  • 1/4 cup water

Curd Base

  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • 3 large egg yolks
  • 4 tablespoons unsalted butter, cut into cubes

Instructions

  1. Prepare Apricot Puree: Add the chopped apricots and 1/4 cup water into a food processor and blend until completely smooth and liquified. Strain the mixture through a fine mesh strainer to remove solids, setting aside the smooth puree for the curd.
  2. Combine Curds Ingredients: In a microwave-safe quart-size measuring cup, whisk together the sugar, lemon juice, and egg yolks thoroughly until the yolks are fully broken up.
  3. Incorporate Apricot Puree: Measure out 1/2 cup of the apricot puree and whisk it into the egg mixture. Note that any leftover puree can be frozen for future use.
  4. First Microwave Cooking: Microwave the mixture on high for 1 minute, then remove and whisk vigorously to prevent curdling and ensure even cooking.
  5. Second Microwave Cooking: Microwave again on high for another minute, then remove and whisk once more thoroughly.
  6. Check Consistency and Temperature: Test if the mixture has thickened and reached 175°F using an instant-read thermometer and ensure it coats the back of a spoon. If not, microwave in additional 15-second intervals, whisking after each until thickened to proper consistency.
  7. Add Butter: Remove from microwave and gradually whisk in the butter cubes a few at a time, allowing each to melt fully into the curd before adding more for a smooth, rich texture.
  8. Cool and Store: Pour the apricot curd into small jars or containers. Let it cool to room temperature, then cover and refrigerate until fully chilled. The curd will keep fresh in the refrigerator for up to one week or can be frozen for up to three months.

Notes

  • You can freeze any leftover apricot puree for future use in curds or smoothies.
  • Ensure to whisk thoroughly during microwave cooking to prevent the eggs from curdling.
  • The curd can be served as a spread, a dessert topping, or a filling for pastries and cakes.
  • Check the temperature carefully as overheating can cause scrambling of eggs.
  • Use fresh, ripe apricots for the best flavor and natural sweetness.

Find it online: https://justsosavory.com/apricot-curd-recipe/