My easy apricot curd is a wonderful way to preserve fresh apricots and enjoy them in your bakes (cakes, tarts, meringues, scones…) or on bread! So simple and you will have this thick fruity curd to enjoy within minutes.
Apricots have quite a long season and you can still buy fresh apricots even now (in October) in the UK. They might need to ripen at home before you eat them now unlike earlier in the summer though.
I love the vivid orange colour of this curd and with that delicious apricot flavour it is a great spread to use to fill cakes, on meringues, on scones, on bread or toast or however you want to use it!
It makes a great alternative to apricot jam as a way to preserve fresh apricots.
Microwave Curd
If you are short on time as we all seem to be these days, then the microwave method of making curd is excellent because you don’t need to stand stirring a pot on the hob for ages.
It is really good too if you want to make a quick filling for your bakes while waiting for a cake to cool. I’m now converted to microwave curd, I wouldn’t make it in a bain marie or saucepan again.
What Do I Need to Make Apricot Curd?
You’ll need a few basic ingredients to make this easy apricot curd. You’ll find the full recipe with amounts etc. below in the recipe card.
- eggs
- butter
- caster sugar (superfine sugar)
- fresh apricots (you’ll make this into apricot puree as shown in the photo as part of the recipe)
- a fresh lemon
How to Make Easy Apricot Curd – Step by Step
Step 1. Assemble your ingredients. Take 8 fresh apricots (320 g), wash them, halve them and remove the stone, then cut into quarters.
Place them in a microwave-proof bowl with 1 tbsp lemon juice and a splash of water. Microwave on high for 4 minutes.
Step 2. The apricots should be soft with a lot of juice.
Push the apricot puree through a sieve into a jug, catching the juice. You will yield approximately 250 ml apricot juice. Allow to cool.
Step 3. Add sugar, butter and eggs to the apricot juice in the microwave proof bowl.
Microwave on high for 1 minute, then stir well. Repeat four times (so total 5 minutes on high), stirring after each minute. Look out for the curd turning thick and glossy.
Step 4. Strain the curd through a sieve to remove any lumps. The yield is approximately 330 g apricot curd.
Store in the fridge until set. Transfer to a sterilised jar and keep in the fridge.
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Apricot Curd
Ingredients
- 8 apricots fresh not dried, approx 320 g
- 1 tbsp fresh lemon juice
- 100 g caster sugar
- 50 g unsalted butter cubed
- 2 eggs medium
Instructions
- Assemble your ingredients. Take 8 fresh apricots (320 g), wash them, halve them and remove the stone, then cut into quarters.
- Place them in a microwave-proof bowl with 1 tbsp lemon juice and a splash of water. Microwave on high for 4 minutes.
- Add sugar, butter and eggs to the apricot juice in the microwave proof bowl.
- Microwave on high for 1 minute, then stir well. Repeat four times (so total 5 minutes on high), stirring after each minute. Look out for the curd turning thick and glossy.
- Strain the curd through a sieve to remove any lumps. The yield is approximately 330 g apricot curd.
- Store in the fridge until set. Transfer to a sterilised jar and keep in the fridge.
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