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This delightful apple curd recipe has been in the family for years. Enjoy on toast, muffins or even in tarts and pies.
Hampshire, England, UK
47 people made this
IngredientsMakes: 3 jars apple curd
- 700g cooking apples - peeled, cored and sliced
- 150ml water
- juice of 1 lemon
- 340g granulated sugar
- 2 large eggs, beaten
- 110g butter
- 1 pinch ground ginger
MethodPrep:15min ›Cook:45min ›Extra time:8hr setting › Ready in:9hr
- In a saucepan over a medium heat, combine the sliced apples, water and lemon juice and simmer gently for about 45 minutes until the apples are soft. Remove from the heat.
- Purée the apples with a hand held liquidiser and then push through a sieve in to a clean saucepan. Mix in the sugar, eggs, butter and ginger and cook and stir gently over a low heat until the mixture thickens, but do not allow to boil.
- Transfer to sterile jars and cover immediately. Allow to set overnight undisturbed in the fridge.
Apple curd should be made in small batches and should be eaten when it is at its best which is within a few days of being made. Keep in the fridge when not in use.
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Ek vind toe ‘n appel “curd” resep op die internet, verdeel die bestanddele in 4 ingeval ek nie daarvan hou nie – nou’s ek so spyt, want dis heerlik !
Makes: 4 jars apple curd
- 400 g Bramley apples, peeled and cored
- zest and juice of 2 lemons
- 225 g unsalted butter, chopped
- 375g unrefined sugar
- 4 eggs, whisked
In a pan, cook the apples until they are soft and then mash them to a fine paste.
Add the zest and juice of the lemons and mix well.
Remove from the heat and add the butter. Once melted add the sugar.
Once sugar has dissolved, whisk in the eggs.
Whisk continuously for about 30 minutes on a low heat.
When you feel the curd thickening, test for its setting point by placing a small amount on a chilled plate.
Transfer to sterilised jars and seal.
Should keep up to 3 months in the fridge.
Apple curd tart
350g bramley apples, peeled, cored and grated
Juice and zest of 2 lemons
A pinch of salt
250g granulated sugar
4 large eggs, beaten
100g ground almonds
2 tsp demerara sugar
For the pastry
250g plain flour
A pinch of salt
250g chilled butter, cut into cubes
2 tsp caster sugar
1 egg yolk
1½ tbsp chilled water
1 First, make the pastry. Sift the flour and salt into a bowl and add the butter cubes. Cut the butter into the flour using a round-bladed knife. When the pieces are all well-coated with flour, use your fingertips to rub the mixture together, until it resembles breadcrumbs. Stir in the caster sugar. Beat the egg yolk with the chilled water, then pour into the flour mixture and combine to make a firm dough. Turn out on to a floured surface and knead briefly until smooth, then put into a plastic bag or wrap in clingfilm and chill for at least half an hour.
2 Put the grated apple, lemon juice and zest, salt, butter and sugar into a bowl over a pan of simmering water. Stir gently until the butter has melted, the sugar dissolved and the mixture is warm, but not hot. Pour in the beaten eggs through a sieve, then whisk the mixture over a gentle heat until thick and creamy – about 10 minutes. Remove the pan from the heat, fold in the almonds, then set aside until the apple curd has cooled.
3 Roll out the pastry on a floured surface until 3-4mm thick. Line a 25cm loose-bottomed tart tin with the rolled pastry, trimming the edge. Allow the pastry to rest again for 20 minutes in the fridge. Meanwhile, preheat the oven to 200C/400F/gas mark 6. Put a baking tray in the oven.
“The moment has arrived to get the ladders out and collect the apples and pears from laden branches,” says Fern Verrow’s Jane Scotter. Photograph: Elena Heatherwick/The Guardian
4 Line the tart tin and pastry with parchment paper and fill with baking beans or rice. Blind bake the pastry for 12-15 minutes, until it is dry to the touch. Remove the paper and beans, or rice, then return the pastry case to the oven and cook for 5 minutes, or until lightly coloured. Allow it to cool for a few minutes, then pour in the apple curd. Sprinkle the demerara sugar evenly over the top. Bake at 190C/375F/gas mark 5 for about 25 minutes, or until the curd has set and is lightly coloured. When cooked remove from the oven and allow it to cool a little before serving either warm or cold with plenty of cream.
You will need two 20cm (8in) round, loose-bottomed sandwich tins. Preheat the oven to 180˚c/160˚c Fan/Gas 4, then grease each tin and line the base with a disc of baking paper.
Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined. Fold the grated apple into the mixture, then divide between the tins and level the tops.
Bake in the oven for about 25–30 minutes until golden, well risen and coming away from the sides of the tins. Allow to cool in the tins.
Meanwhile, make the filling. Whip the cream into soft peaks, then lightly swirl in the lemon curd. Invert the tins to remove the cakes and then peel away the paper. Sit one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge, place the other cake gently on top to sandwich the cakes together.
Dust the top with icing sugar to serve.
Extracted from Mary Berry’s Quick Cooking by Mary Berry (BBC Books, £22).
For the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.
Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.
Preheat the oven to 200C/400F/Gas 6.
Roll out the pastry on a lightly floured surface to about a 3mm thickness (about the thickness of a pound coin) and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later.
Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until the pastry looks dry and faintly coloured.
Use a small, sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary.
Turn the oven down to 180C/350F/Gas 4.
To make the filling, beat the sugar and curd cheese together until smooth, then beat in the eggs and egg yolks, lemon zest, rosewater and melted butter. Stir in the currants.
Pour the filling into the pastry case and grate a little nutmeg over the surface. Bake for about 20 minutes, until the filling is just set. Leave to cool completely in the tin before slicing.
Uses for blackberry curd
- In pies and tarts
- Mixed through a no-bake cheesecake
- Mixed with some whipped cream and cream cheese to make a dessert dip
- Mixed through ice cream, to make blackberry swirl ice cream
- On toast, crumpets, pancakes or scones (like below).
- Stirred into your morning oatmeal or porridge
- Or as the sauce on a dessert pizza. Just spread it on your baked pizza dough base, then top with fruits, cream and chocolate shavings.
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Vanilla Cupcakes Stuffed with Lemon Curd
A recipe for perfect vanilla cupcakes stuffed with lemon curd and topped with lemon buttercream. Heaven in every bite!
- Author:Kelly Egan
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 14 cupcakes 1 x
- Category: Dessert
- Method: Oven
- Cuisine: American
For the vanilla cupcakes:
- 1 1/2 cup ( 170 grams ) cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter ( 1 stick) at room temp
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 cup milk
For the lemon curd (makes extra):
- 1/3 cup lemon juice, about 2 lemons
- 2 large eggs
- 1 egg yolk
- 1/2 cup sugar
- 2 tablespoons chilled unsalted butter, cut into 1/2 -inch cubes
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- pinch table salt
For the Meyer lemon buttercream:
- 1/2 cup egg whites (about 3 large eggs)
- 1 cup granulated sugar
- 1 cup ( 2 sticks) unsalted butter, cut into 1 inch pieces
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
Make the vanilla cupcakes:
- Combine the dry ingredients. Beat in the butter on medium low. The mixture should resemble coarse sand. Beat in the sugar on low.
- Add the eggs one at a time, then the vanilla and milk. Mix until just combined.
- Using an ice cream scoop or a spoon, pour into lined cupcake pan until 2/3 full.
- Bake at 350 for 20 minutes or until a toothpick comes out clean. Let cool completely before frosting.
Make the lemon curd filling:
- Heat lemon juice over medium heat until hot but not boiling.
- Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170 degrees and coats the back of a spoon.
- Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt.
- For a more even texture, strain mixture through a fine-mesh strainer (optional). Curd is able to be stored in an airtight container in the fridge for up to two weeks, just cover with plastic wrap to prevent it from drying out.
Make the lemon buttercream:
- Bring a medium pot filled with one inch of simmering water to a boil. Place the egg whites and sugar in a stainless-steel bowl (like a stand mixer bowl) and place on saucepan. Use a whisk to beat the mixture until very hot (about 160F).
- Remove from heat and mix with the whisk attachment on high until it is cool, thick and glossy and has tripled in volume, about 5 minutes.
- Reduce speed to medium and add butter a few pieces at a time. Add the lemon zest and lemon juice and continue to beat until smooth and fluffy.*
Assemble the cupcakes:
- Use an apple corer to gently hollow out the center of each cupcake, not going through the whole depth of the cupcake.
- Spoon lemon curd into each cupcake. I like using an espresso spoon for this part!
- Use an extra large closed star frosting tip to pipe a rosette on each cupcake. If you want, you can leave a space in the center and fill it with more lemon curd. Finish with a sprinkle of coarse sugar.
Notes on Making & Troubleshooting Buttercream Frosting: If the frosting is too soft and doesn’t seem to be coming together, it’s possible that it’s too warm. You could try popping it into the fridge for 10-15 minutes and then re-mixing with the paddle attachment in your electric mixer until it comes together and is smooth and satiny. In general it’s hard to over-whip buttercream, so I would err on the side of mixing it longer to see if you can salvage it, even as long as 15 minutes!
Vanilla Cupcakes by Ming Makes Cupcakes Lemon buttercream by Country Living
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Wondering what else to do with your lemon curd? Try pavlovas topped with lemon curd!