The Friday list and an apple curd


My posts elsewhere this week
An easy and tender pumpkin and beef casserole on Village Voices
Date, walnut and chocolate power balls on Justb
Slow-roasted pork and Paling Yards Grove olive oil over at the Country Style blog
A 20-minute weekend supper menu

 Apple and lemon curd

Still using up my haul of lemons from last week....this recipe comes from The River Cottage's Preserves Handbook by Pam Corbin. I'd never heard of using apples in a lemon curd before but the results are just beautiful. The original recipe calls for Bramley apples which we can't source here so Granny Smith's are the next best thing. And Pam is right when she writes it's like eating an apple custard. I love that this recipe uses the whole egg, that it always sets perfectly, and mostly how good it tastes spooned over Greek yogurt or a gingerbread loaf cake.

450g Granny Smith apples, peeled, cored and chopped
Finely grated zest and juice of 2 unwaxed lemons (you need 100ml strained juice)
125g unsalted butter
450g granulated sugar
4–5 large eggs, well beaten (you need 200ml beaten egg)

Put the chopped apples into a pan with 100ml water and the lemon zest. Cook

gently until soft and fluffy, then either beat to a purée with a wooden spoon or rub
through a nylon sieve. Put the butter, sugar, lemon juice and apple purée into a double boiler or heatproof bowl over a pan of simmering water. As soon as the butter has melted and the mixture is hot and glossy, pour in the eggs through a sieve, and whisk with a balloon whisk. If the fruit purée is too hot when the beaten egg is added, the egg will ‘split’. One way to guard against this is to check the temperature of the purée with a sugar thermometer – it should be no higher than 55–60°C when the egg is added. If your curd does split, take the pan off the heat and whisk vigorously until smooth.

Stir the mixture over a gentle heat, scraping down the sides of the bowl every few minutes, until thick and creamy. This will take 9–10 minutes; the temperature should reach 82–84°C on a sugar thermometer. Immediately pour into warm, sterilised jars and seal. Use within 4 weeks. Once opened, keep in the fridge.


  1. Date walnut and chocolate power balls look yum! I will be making these tomorrow. I wonder if you could use dried dates? Even better they are dairy free, I gave up dairy today for my poor baby's sore tummy and am need to have something on hand when I have cravings - thanks. Am loving your blog - I am a local Orange girl too.

    1. Hi shara, I think any dried fruit would work ok in that recipe. I made them with dried apricots recently and they were great. Though needed a little more honey to bind. I've also been told recently that you could swap the honey for coconut oil if you wanted to remove the sugar content entirely! Have a great weekend! We are just heading off to the orange farmers market - see you there?!

  2. I was very pleased to find the recipe for apple curd which worked perfectly first time! I made some blackberry curd too from and put them in little tartlets topped with italian meringue, like so

    1. Thanks so much for your comment and links, I love the look of those tarts!



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