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Apricot Curd with Fresh Apricots

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Apricot Curd with Fresh Apricots is a silky, vibrant fruit spread made with ripe apricots, eggs, butter, and lemon juice. Its sweet-tart flavor and smooth texture make it perfect for toast, pastries, cakes, yogurt, and scones.

Ingredients

  • 1 lb fresh apricots, pitted and chopped
  • 3/4 cup granulated sugar
  • 2 tbsp lemon juice
  • 3 egg yolks
  • 2 whole eggs
  • 6 tbsp unsalted butter, cut into pieces
  • Pinch of salt
  • Optional: 1 tbsp apricot liqueur
  • Optional: 1 tsp vanilla extract
  • Optional: 1 tsp lemon zest

Instructions

  1. Wash, pit, and chop the fresh apricots.
  2. Place the apricots in a saucepan and cook over medium heat until softened, stirring occasionally.
  3. Blend or puree the cooked apricots until smooth.
  4. Strain the puree through a fine-mesh sieve if a smoother texture is desired.
  5. In a heatproof bowl, whisk together the apricot puree, sugar, lemon juice, eggs, egg yolks, and salt.
  6. Place the bowl over a saucepan of gently simmering water to create a double boiler.
  7. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon.
  8. Remove from the heat and stir in the butter a few pieces at a time until fully incorporated.
  9. Add vanilla extract, lemon zest, or apricot liqueur if using.
  10. Strain the curd again for an extra silky texture.
  11. Transfer to clean jars or containers and cool completely.
  12. Refrigerate until chilled and fully set before serving.

Notes

  • Add a touch of honey for extra natural sweetness.
  • Combine apricots with peaches for a mixed stone-fruit curd.
  • Infuse with fresh ginger for a subtle spicy note.
  • Add orange zest for a brighter citrus flavor.
  • Use brown sugar instead of granulated sugar for deeper sweetness.
  • Store in the refrigerator for up to 2 weeks.
  • Freeze in airtight containers for up to 3 months.
  • Stir gently after refrigeration if needed to restore a smooth consistency.

Nutrition

Find it online: https://thefamilycooking.com/apricot-curd-with-fresh-apricots/