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.
Jump to:
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.
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.
Ingredients needed
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 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.
Storage
Keep in the fridge for up to two weeks.
Can be frozen (in a lidded plastic container) for up to a year.
More to try
If you have plenty of fresh apricots you might also like to try:
More curd recipes
You might also like these other fruit curd recipes:
Recipe
Apricot Curd
Ingredients
- 8 apricots fresh not dried, approx 320 g
- 1 tbsp fresh lemon juice
- 100 g (0.5 cups) caster sugar (superfine sugar)
- 50 g (0.25 cups) 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.8 apricots
- Place them in a microwave-proof bowl with 1 tbsp lemon juice and a splash of water. Microwave on high for 4 minutes.1 tbsp fresh lemon juice
- 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.
- Add sugar, butter and eggs to the apricot juice in the microwave proof bowl.100 g caster sugar (superfine sugar), 50 g unsalted butter, 2 eggs
- 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.
Rebekah W. says
I made this the other day and my family was crazy about it! So good on waffles or in crepes with a sprinkle of cinnamon-sugar on top. I didn’t put it through a sieve, I just blended all the ingredients after the initial microwaving of the apricots.
Is is possible to can this? Or will the waterbath/sealing process ruin the texture?
Or freeze?
bakingqueen74 says
HI Rebekah – awesome! We don’t do canning here in the UK so I know nothing about the process or rules to follow so couldn’t comment on that. It can be frozen in a lidded plastic container for up to a year – I will add this into the post too.
Elizabeth says
Can I use tinned apricots?
bakingqueen74 says
Hi I am afraid I haven’t tried this recipe with tinned apricots. I think it should work though, please make sure you rinse off any syrup first. If yout try it, please let me know how it goes!
Lynn says
Have you tried this with plums? I love them and have an abundance so I wonder if it would work with them as well! Thanks, I love the apricot curd!
bakingqueen74 says
Hi Lynn, I have not tried yet but I bet the results would be similar! Glad you like the apricot curd recipe.
Amy says
I have a question about the eggs. Mine just cooked in the microwave, so now I have curd with cooked egg pieces in it. I did whip them up a bit before microwaving, maybe I should not have done so?
bakingqueen74 says
Hi there, yes you do need to stir or beat it well both before and during cooking to avoid larger pieces of egg forming, any small pieces remaining will be strained out when you sieve it.
Lenora Davis says
This is easy and so good it’s hard not to just eat it with a spoon. I did use about 15 apricots because mine were so small and because I plan to poor it on ice cream I used extra lemon. I plan to make this more often and freeze it, think it will freeze ok.
bakingqueen74 says
That’s great Lenora, I have that problem when you make curd too, I just want to eat it all!