Apricot curd is my latest vibrant fruit spread with a gorgeous golden color and a sweet tart flavor ~ made in minutes in the microwave or on the stove top!!
Apricot curd is officially a thing.
🍑 Peak-season apricots bring that same bright, tangy punch we love in lemon curd
🍑 Silky-smooth texture makes it irresistibly spoonable (and spreadable!)
🍑 Perfect on toast, biscuits, scones… or straight from the jar
I’m on an absolute stone fruit bender this season. I can’t get my Apricot Almond Tart out of my mind, and I’ll throw plums into anything and everything these days. In fact you can make this apricot curd with just about any stone fruit you’ve got on hand, what fun!
my microwave curd method ~ quick and foolproof
This is the best way to make fruit curd ~ I use it all the time and you get a fresh vibrant spread in minutes, no fussing on the stove. It’s that wonderful instant gratification we all love!
- Puree fresh apricots
- Pit them but leave the skin on, it’s got tons of flavor. You will need fresh apricots, dried will not work here.
- Strain the puree through a sieve.
- Whisk the puree, egg yolks, sugar and lemon juice in a microwave safe bowl.
- Microwave once on high one minute and whisk.
- Microwave twice for another minute and whisk.
- Microwave a final time for another 15-30 seconds until thick and coats the back of a spoon. Temperature should be 175F for safety (mine sometimes gets a bit hotter.)
Your curd will need to cool at room temp and then chill completely. I love digging my spoon into a freshly chilled jar of homemade curd, it’s so thick and luxurious!
apricot curd troubleshooting
Give it more time. If your microwave is a lower wattage model just keep cooking and stirring until it thickens. The longer you cook, the shorter your bursts should be. Cook in 15 second bursts at the end. Remember the curd thickens further as it chills.
If your finished curd has any small lumps from cooked egg yolks simply strain it again through a sieve.
It’s your apricots. Be sure to taste them before starting and only use fruit that has fresh vibrant flavor. Out of season fruit can be bland. I find fruit that is on the tart side works best for curd.
Apricots vary quite a bit and many are super tart. Taste your fruit first and if it is very sour, just reduce the lemon juice a bit and increase the sugar.
My cute Weck tulip jars
You can buy them here. I love the cute shape, and they’re the perfect small size for intensely flavored curd. Perfect for gifting, too!
now put that curd to work!
Don’t let your apricot curd languish in the fridge, start by treating yourself to a test spoonful or two, then try slathering it on a toasted English muffin, warm scone or fresh baked biscuit. If that isn’t enough for you, use it it to fill one of my shortbread crumble bars or tarts. Come to think of it, I can’t imagine anything better than an apricot curd thumbprint cookie!
Apricot Curd
Equipment
- microwave
Ingredients
- 10 ounces chopped apricots, about 3
- 1/4 cup sugar
- 1/4 cup lemon juice
- 3 large egg yolks
- 4 Tbsp unsalted butter, cut in cubes
Instructions
- Add your chopped apricots to the food processor along with 1/4 cup water. Process until completely blended and liquified. Strain through a mesh strainer and discard the solids.
- Put the 1/4 cup sugar and 1/4 cup lemon juice into a quart size or larger microwave safe measuring cup like pyrex. Whisk in the 3 large egg yolks and make sure to get them completely broken up.
- Measure out 1/2 cup of the puree (you may not need it all, so measure) and whisk into the bowl. Note you may have a bit more puree than you need, you can freeze it for a future curd if you like.
- Microwave the bowl on high for one minute. Remove and whisk thoroughly.
- Microwave the bowl for another minute on high, and remove and whisk again.
- If the mixture has thickened, check the temperature with an instant read thermometer, it should reach 175F* and coat the back of your spoon. If not, microwave in additional 15 second bursts until it is thick. Stir well.
- Remove from the microwave and slowly stir in the 1/4 cup butter that has been cut in cubes, a few cubes at a time, allowing them to melt as you stir.
- Pour the curd into a small jar or jars. Let cool at room temperature and then cover and refrigerate until fully chilled. The curd will last up to a week in the fridge. It freezes beautifully and keeps for up to 3 months.
Notes
- Look inside the microwave door, on the back, or underneath the unit.
- You’re looking for something like “1000W” or “1200W.”
- Find the model number (usually on the same sticker) and search “[your model] wattage” online.
Nutrition
Make apricot curd on the stovetop
If you prefer the classic stovetop method, it’s easy and just takes a few minutes.
Gently cook the curd
Whisk together the apricot puree, sugar, lemon juice, and egg yolks in a saucepan. Set it over medium heat and keep whisking until the curd thickens enough to coat the back of a spoon—this should take about 5 to 10 minutes. Avoid letting it come to a boil.
Finish with butter
Take the pan off the heat and stir in the butter, a few chunks at a time, until it melts and the curd becomes smooth and shiny.
Strain and chill
Push the curd through a fine mesh strainer if necessary to catch any bits of cooked egg and ensure a silky finish. Let it cool, then refrigerate until thoroughly chilled and ready to use.
more fruit curd recipes
Can this be adapter to a stove top method, and if so, how? We’re off-grid, full solar so no microwave.
Yes for sure, stove top directions under the recipe.
Totally missed that, thank you!
Can you use this recipe to make peach curd?
Yes, definitely!
I would absolutely love to make this but there is one glitch. I don’t know where to find good apricots in the US. I eat them by the kilo in Europe but have never found good apricots here. Any advice?
Right now our supermarkets have great fruit, but that depends on where you live. Even in season peaches and apricots can be iffy, so I always taste first. Frozen apricots can be used, too.
Sue you always come up with the best ideas! Trying this now, I have everything my kitchen 😍