Apricot Curd Lemon Butter

This vibrant apricot curd delivers a tangy twist to breakfast toast and desserts alike. It comes together quickly with just a handful of ingredients and spotlights the sweet floral notes of fresh apricots. Every summer when apricots come into season I make a big batch—my family loves it smeared on scones and layered in cakes for special occasions.

You will want to keep a jar of this on hand for effortless treats or gifts. The very first time I whipped up this apricot curd was for a school bake sale and I have made it on repeat ever since because it is always met with rave reviews.

Ingredients

• Fresh apricots: Eight medium ripe ones (not dried) for the brightest flavor and creamy texture
• Fresh lemon juice: Balances sweetness and bumps up the tart notes of the fruit
• Caster sugar: Superfine works best for a smooth finish but regular sugar will work in a pinch
• Unsalted butter: Cubed for easy blending, creates a rich silky mouthfeel
• Eggs: Medium size, choose good quality for the most reliable thickening power and color

Step-by-Step Instructions

Prepare the fruit:

Wash apricots thoroughly, halve them and remove the stones, then slice each half into quarters. This small size helps them cook and break down evenly.

Soften the apricots:

Place the cut apricots into a microwave-safe bowl, add the lemon juice and a small splash of water. Microwave on high for four minutes until the fruit is soft and releasing lots of juice.

Puree the mixture:

Press the cooked apricots through a sieve set over a jug or bowl to extract a fine puree, discard any tough skins or fibers. You should have around two hundred fifty milliliters of apricot juice. Allow this to cool so you do not scramble the eggs in the next step.

Combine curd ingredients:

To the cooled apricot juice, add the caster sugar, butter cubes and eggs. Mix thoroughly so all elements are well combined and smooth.

Cook until thickened:

Microwave this mixture on high for one minute at a time, stirring well after each interval. Repeat for a total of five minutes. Watch as it begins to thicken and take on a glossy sheen as the eggs do their magic.

Strain and set:

Once thick, pour the curd through a fine sieve once more to catch any lumps or bits of cooked egg. The curd should be perfectly smooth and silky. You will have about three hundred thirty grams.

Store safely:

Let the curd cool fully, then transfer to a sterilised jar. Keep refrigerated until ready to serve.

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Apricots are my favorite early summer fruit and their season always feels fleeting so I jump at the chance to transform them into something beautiful like curd. I remember spreading this on warm toast with my kids after picking apricots from a friend’s yard and those breakfasts remain some of my sweetest food memories.

Storage Tips

Store the apricot curd in a clean, airtight jar in the fridge and it will stay fresh for up to two weeks. Always use a clean spoon when serving to keep it from spoiling early. You can also freeze it in well-sealed containers for a couple of months if you have extra fruit on hand and want a taste of summer in winter.

Ingredient Substitutions

If you do not have fresh apricots, you can try peaches or nectarines, just note the flavor will be slightly different and you may want to adjust the sugar. Bottled lemon juice works in place of fresh in a pinch, but the brightness of fresh is worth it. For a dairy-free version, use a good quality vegan butter.

Serving Suggestions

This curd is luscious on morning scones or drizzled over yogurt parfaits and pancakes. You can swirl it into cheesecake batter or spoon over pound cake for instant sunshine on a plate. I even use it as a filling for sandwich cookies, which disappears fast at tea parties.

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Enjoy this delightful apricot curd as a touch of summer, perfect for gifting or simply for indulging in bright citrusy bliss.

Frequently Asked Questions

→ Can I use dried apricots instead of fresh?

Fresh apricots provide the best flavor and texture, but if using dried, soak them thoroughly before starting.

→ Why microwave the apricots?

Microwaving quickly softens apricots, helping extract more juice and achieve a smoother blend for the curd.

→ How do I prevent the eggs from scrambling?

Always stir well after each microwave interval to keep the mixture creamy and avoid lumps.

→ How should I store the finished curd?

Transfer to a sterilised jar and refrigerate for up to two weeks for optimal freshness.

→ What pairs well with apricot curd?

Spread on toast, scones, or swirl into yogurt. Also delicious as a filling for cakes or tarts.