Apricot Curd
Sweet, creamy, and tangy apricot curd is a delicious twist on traditional lemon curd. A perfect companion to scones, muffins, and sweet breads!
Servings: 1 TBSP
Calories: 60kcal
Ingredients
- 1/2 Pound Dried Apricots Reconstituted
- 1 Cup Sugar
- 4 TBSP Butter
- 2 Lemons Juiced
- 2 Eggs
- 2 Egg Yolks
Instructions
- To reconstitute the apricots, soak apricots in water overnight in the refrigerator. Cover them with enough water to be about 1 inch above the fruit.
- Boil the reconstituted apricots in the water they were soaked in overnight. Continue to cook for about 30 minutes until soft. Ensure to continue to add water if needed to prevent burning the fruit.
- Once the apricots are softened and lose their form, remove from heat and puree with an immersion blender to a cream consistency.
- In a double-boiler melt butter. If you do not have a double-boiler, place a heat safe bowl over a pan of simmering water.
- While this melts, beat the eggs. Add the sugar, lemon juice, beaten eggs and apricots to the melted butter and stir frequently.
- Add another egg yolk if the consistency does not begin to form a custard like consistency.
- Cook for 25-30 minutes or until thickened.
- Once thickened until the curd clings to the back of the spoon and about 160 degrees, remove from heat and pour into a sterilized, air tight container.
- Refrigerate until chilled. Enjoy within a week, being without preservatives.
