Apple Curd

🧂 Ingredients

• 1 lb apples

  (4-5 medium apples)
• 1 tablespoon lemon juice
• 2 tablespoon water

  (or more, as needed)
• 3 tablespoon butter

  (portioned into equal 1 tablespoon pats)
• 1 large egg

  (room temperature, whisked)
• ¼ cup light brown sugar

  (packed)
• ½ teaspoon ground cinnamon

Instructions

• 1 To start, peel, core, and dice the apples. Add the apples to a large saucepan as
  you slice them, drizzling a small amount of the lemon juice to prevent browning.
• 2 Add water and bring the saucepan of apples to a low boil over medium-high heat.
  Reduce heat to low and simmer until tender (about 20-30 minutes).
• 3 Once apples are cooked and tender, allow them to cool before either mashing them
  (for a more textured curd) or puree them (for a smoother curd).
• 4 Return the apples to the saucepan and add the butter, whisked egg, light brown
  sugar, and cinnamon. Stir to combine. Then, cook the mixture on low heat (to
  keep the eggs from scrambling), stirring frequently until the mixture thickens.
• 5 Once thickened, strain the apple mixture to remove any lumps. Allow the mixture
  to cool before storing it in an airtight container in the refrigerator for up to
  1 week.

Nutrition Info