Summer 2021 will go down in history as the summer that I rediscovered apricots. This bright apricot curd brought back my taste for the delicious fruit.
I don’t remember when or why but somehow as I child I decided I did not like apricots. Maybe from eating dried apricots and the texture? Who knows? The dislike lasted into my early 30s though. Thanks to randomly adding them to my Misfits Market box, the fruit is back on my summer grocery list!
Why Apricot Curd?
As you can tell by my other curd recipes, I love changing it up and making curd with different fruits. Even fruits outside of the citrus family can be curd. The basic ingredients for curd are beaten egg yolks, sugar, fruit juice, zest (as applicable), and butter. The ingredients are gently cooked, stirring constantly, over low heat until thickened and then allowed to cool to form a soft, flavorful spread or filling. Curd can be used to fill tarts or pies, between cake layers, in cookies, on toast, (eaten with a spoon)…so many delicious uses! This apricot curd was delicious in thumbprint cookies and also as a topping for pound cake. The apricot is surprisingly not overshadowed by the pop of citrus in the curd.
- Cutting board
- Metal spoon
- Measuring cups
- Measuring spoons
- Medium sauce pan
- 2 small heat proof mixing bowls
- Mesh sieve
- Large funnel
- Mason jars or other airtight containers
- 9 apricots – skin and pit removed
- Juice of 1 small lemon and 1 small lime
- 1/2 cup granulated sugar
- 2 large eggs
- 3 1/2 tbsp unsalted butter cut into smaller cubes
Yield: 2 to 3 7 oz jars
Take 9 fresh apricots and remove the skin and pit. Place flesh and any juices in heat proof mixing bowl. Mash lightly with back of spoon to start getting juices out of the fruit. Add juice of lemon and lime to bowl. Place heatproof bowl in microwave for 3 to 4 minutes on high. This will pull the juices from the apricot.
The apricots should be soft with a great deal of juice. Let cool a bit. Place a mesh sieve into a second heat proof bowl. Push the contents from the microwave through the sieve to collect all of the juices in the second bowl. Discard what is caught in the sieve. Allow juices to cool to room temperature.
Place a medium sauce pan filled about 1/3 of the way with water on the stove over medium high heat until water bubbling. Turn heat to medium and place the heat proof bowl with juices over the pan – ensuring the water DOES NOT touch the base of the bowl. Beat the eggs and add to the bowl along with the sugar and whisk well. Continue to whisk to ensure eggs do not cook. Keep whisking for 10 to 15 minutes until the curd has thickened and coats the back of a spoon. The curd will thicken more as it cools.
Remove from heat and immediately add butter. Whisk in until incorporated. Whisking keeps air in the curd. Let cool for about 20 minutes. Pour curd into airtight containers using large funnel. Store containers in the refrigerator up to 2 weeks or place in freezer for up to 3 months.Print