Sunday, 9 October 2011

Apple and Lemon Curd

I have a commission to make the cakes for a friend's Open House weekend. This feels quite a responsibility and is taking some planning, but it's also fun as I've been given free rein to bake what I like. The only specific request I've had are for some of the apple rock cakes I made back in August. I haven't fully decided what I'm going to do yet, but with an ongoing apple glut, it seemed timely to prepare some apple and lemon curd to be used as filling or topping or both. The idea for this came when browsing through the excellent Preserves: River Cottage Handbook No 2 by Pam Corbin. I followed the spirit of Pam's recipe but not its exact method or quantities.

This is what I did:
  • Peeled, cored and roughly chopped 5 windfall Cornish apples (variety unknown) to give just over 350g flesh.
  • Simmered this in a pan with a splash of water until soft then blitzed to a smooth puree with an electric hand blender.
  • Put this into a Pyrex bowl and placed over a pan of simmering water. Added 200g cardamom sugar and stirred until the sugar had dissolved.
  • Grated in the zest from one organic lemon (reasons for using unwaxed lemons can be found here), then squeezed in the juice.
  • Stirred in 80g unsalted butter until it had melted and all was smooth.
  • Beat in 2 duck eggs (large hens eggs would have been fine) and whisked until all smooth.
  • Gave an occasional whisk over the next 15 minutes until the mixture had thickened.
  • Pressed through a sieve. This probably wasn't necessary as the mixture was perfectly smooth and creamy looking at this point, but I'm a bit particular when it comes to eggs and can't stand any "bits".
  • Poured into 3 sterilised jars, covered with waxed discs then screwed on the lids.
  • Left to cool and stored in the fridge.
This set really well and was buttery, smooth and soft. It was lemony for sure, but with noticeable fruity overtones - delicious. This was sweeter than either the lime & ginger curd or apricot curd I made earlier in the year even though I used less than half the amount of sugar stated in the recipe with 2/3 of the apple. It was also creamier and less sharp so will hopefully make a good stand alone filling for a cake.

Susan, whose blog title splendidly encapsulates the essence of her blog, A little bit of heaven on a plate, is running a home made and well preserved challenge. This is my entry.

Ruth from the The Pink Whisk has just started a monthly challenge and this one fits nicely into her October theme - Apples.


  1. What a lovely entry!

    I didn't know you could put apples in something like this. And the colour, Wowser!

  2. This is a great idea! I have lemons, apples, eggs and butter, so I know what I am going to make this afternoon!

  3. I do like a fruit curd - they're so versatile and yummy.

  4. Licking my lips as I type! Apple and lemon curd must be such a wonderful combo and I love the bright colour of the finished product too.

  5. Great curd. I have two recipes with curd I am going to try out. I am goping to make my own, but if time runs out I fear I will be buying a jar.

  6. Lovely looking curd and I may make this as I still have loads of apples lurking in the back! LOVELY entry for the preserving challenge too.

  7. Susan - thank you. It was a first for me too, but I have made curd with rhubarb and with apricots before - both worked well.

    FoodyCat - oh do go for it - well worth the effort.

    CC - I've really only got into them this year as a form of filling cakes - I'm sold now ;-)

    Chele - your my real inspiration, whipping up all those delectable curds, especially your passionfruit - sigh!

    Jac - I know time is an issue, but home made really is so much better and it doesn't take as long as you think.

    Karen - I do recommend this. It's going to become a regular autumnal treat from now on as, like you, I usually have more apples than I know what to do with.

  8. apple curd... what a genius idea, I can just imagine how amazing this tastes and all the fabulous applications for use... nice work! x

  9. Delicious! I've just been choosing my recipe for ruth's new challenge.

  10. Those jars are the most perfect and alluring shade of yellow - I can fairly smell the lemon through the screen!

  11. Apples in a curd.....inspired idea!
    I could just eat some of it on toast now...!

  12. I think I need to make some of this, what a gorgeous colour!

  13. Beautiful Choc! I love Pam Corbin's book (sigh..I really have to stop saying that.. :)). I haven't tried her apple and lemon curd, but I did make lemon curd recently in the microwave and used it to fill a pie shell (most of the time I just eat it with a spoon!). :)

  14. I've never had apple curd before but love the sound of it - sounds like a lovely alternative to lemon, and perfect for the autumn months.

  15. Wow! what a super combination, you are so clever, I can imagine it tastes delicious.

  16. I've also never heard of apple curd - I bet it would be a gorgeous cake filling though mmmm!

    Good luck with the Open House weekend :)

  17. Ooh interesting - I shall bookmark this for next years apples from the garden. I love fruit curds.

    How do you find they keep when you reduce the sugar?

  18. What an interesting combination, I wish I could have one of those jars :)

  19. I love curd, but have never made it due to an ongoing nervousness about preserving something with eggs in it.... got to get over this!
    Looks mighty fine Choclette.

  20. This sounds fantastic Choclette! I never thought of adding apples to lemon curd but I'll definitely be trying it this autumn. Thanks! Vohn x

    1. Do try it Vohn, it's a great way to use up apples and is really quite delicious.


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