Apricot Curd Lemon Butter (Print Version)
# Ingredients:
→ Fruit Preparation
01 -
320 g fresh apricots, washed, halved, stoned, and quartered
02 -
1 tbsp fresh lemon juice
03 -
splash of water
→ Curd Mixture
04 -
100 g caster sugar
05 -
50 g unsalted butter, cubed
06 -
2 medium eggs
# Instructions:
01 -
Wash, halve, stone, and quarter the fresh apricots.
02 -
Place apricot quarters in a microwave-safe bowl with lemon juice and a splash of water. Microwave on high for 4 minutes until softened and juicy.
03 -
Pass the softened apricots through a fine sieve into a jug, collecting about 250 ml of apricot juice. Allow the puree to cool.
04 -
Add caster sugar, cubed unsalted butter, and eggs to the cooled apricot juice in the microwave-safe bowl.
05 -
Microwave on high for 1 minute, then stir thoroughly. Repeat this process four more times, stirring well after each interval, until the mixture is glossy and thickened.
06 -
Strain the curd through a fine sieve to remove any lumps, yielding approximately 330 g. Transfer to a sterilised jar and refrigerate until set.
# Notes:
01 -
Pass the curd through a sieve after thickening for a notably smooth texture.