This 5-Ingredient Green Apple Curd is ultra juicy, cinnamon-packed, and infused with double the lemon goodness (zest and juice) for a richer flavour. It's SO easy and versatile, plus, I've included step-by-step photos, video, FAQ, and expert tips to guide you through.
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💌 Why You'll Love This Recipe
- Only 5 basic ingredients (plus 2 optional ones)
- So so so easy!
- Cheap, staple ingredients
- More versatile than lemon curd
- A balanced blend of sweet & tangy
- Vegan & gluten-free
- Lower in sugar than similar recipes
- Use any apples!
Plus, it’s the perfect way to use up those apples that are about to go bad!
🍎 Ingredients
You’ll need just 5 ingredients to make this delicious curd.
They’re all super easy to find in supermarkets worldwide. Plus, you can customise it too (but more about that below…)
Apples - the most obvious ingredient. I used Granny Smith apples because they’re tangy, almost sour. They balance out the sweetness of sugar super well. Feel free to use a different type of apple.
Sugar - I used dark brown sugar, but you can use any other sugar (white granulated, light brown, etc). Coconut sugar works well too.
Lemon - this recipe uses both lemon zest & lemon juice.
Cinnamon - to infuse the curd with a rich aroma. Can be substituted with nutmeg, pumpkin pie spice, mixed spice, etc.
Cornstarch (also called cornflour in the UK) - this white powdery substance will help ‘set’ the curd and make it thicker. I use it instead of eggs (to make this recipe vegan-friendly).
🌱 Optional Ingredients
We also have 2 completely optional ingredients (feel free to leave them out): vanilla extract and butter.
I used a dairy-free spread by Violife, but practically any butter or spread will do the job. It can be either unsalted or slightly salted.
For vanilla extract, opt for whatever is available to you. Liquid vanilla extract is more affordable but will add mostly sugar and less flavour. Vanilla paste will add more flavour but is a bit pricey.
👨🍳 Tools
- A knife or a peeler (to peel the apples)
- A sharp knife (for slicing the apples)
- 2 small or medium-sized pots (or 1 pot and 1 bowl)
- A sieve
- A spatula (for stirring)
- A jar (for storing)
⏲️ Steps
Let’s see how this gorgeous curd comes to life!
Important - The full recipe with exact ingredients and detailed instructions is written at the bottom. Scroll down or click Jump to Recipe on top.
- Add peeled & chopped apples to a saucepan.
2. Then add cinnamon, lemon zest, lemon juice & 1 tbsp water. Stir and bring to a simmer.
3. Cover with a lid and let simmer gently until the apples have softened completely (about 15 minutes).
4. Once the apples have softened, remove the pan from heat.
5. Use a spatula to press the apples through a sieve into another pan.
6. Combine cornstarch with 2 tbsp of water. Stir until cornstarch is dissolved to create a slurry.
7. Add the slurry and sugar to the apple mixture. If desired, add vanilla here too. Stir well.
8. Bring to a gentle simmer. This will thicken the sauce and help it set. Simmer until the curd reaches your desired consistency (in my case, this was 1-2 minutes).
Remove from heat and let it cool down slightly, then add butter if desired. Stir the butter through the mixture.
💡 Expert Tips
This is a very forgiving recipe - you can customise it so easily!
- You can use other varieties of apples.
- If you’re not sure what apples to pick, here’s an easy apple flavour guide.
- If you’re using sweeter apples, add more lemon juice and less sugar.
- In addition to sugar, you can also add some liquid sweeteners (maple syrup, agave syrup, etc)
- Lemon can be left out, but it does add another flavour dimension
- Always wait for the curd to cool down slightly before adding (the optional) butter
- Once you’ve added cornstarch, make sure to bring the mixture to a simmer!
Extra tip: Want to make it free from refined sugar? Simply leave it out or substitute it with stevia.
❓ FAQ
Even though it’s a lot less popular than its cousin lemon curd, apple curd is actually more versatile.
You can serve it warm or cold, spread it on bread, toast, crackers, pancakes, and waffles. Or use it as a filling in bread buns, pies, cakes, scones, tarts, etc.
I like adding it to my morning bowl of porridge or eating it as is with a bowl of fruit. In the summer, it pairs well with some vanilla ice cream.
The options are endless which also makes it a great homemade gift.
Pack it up in some cute jars, add a handwritten note, and voila, you’ve got yourself a precious gift for your friends.
Many other apple curd recipes will use eggs.
However, I think there’s no need as this curd is packed with flavour and sets so easily without them.
This way the recipe is vegan, lower in fat, cheaper & uses fewer ingredients. How great is that?!
🍓 Customise
This recipe allows you to get a little creative.
Here are some of my ideas, but feel free to experiment further!
- Spices - add other spices of your choice. I recommend nutmeg, pumpkin pie spice, or ginger.
- Berries will work SO well (blueberry, raspberry, blackberry, strawberry).
- Other fruit like banana, mango, peaches & nectarines would be a great addition too.
🥞 How to use
Wondering how to use apple curd?
To put it simply, you can use it like any other fruit curd or jam.
First and foremost, it’s SO delicious straight out of a jar.
Some of the best ways of serving this curd are on/in:
You can also use it in/with:
- Porridge
- Yoghurt
- Ice cream
📦 Storing
To store - Transfer to an airtight container. Weck jars or any glass jars work particularly well (as long as they’re clean!). Keep in the fridge for up to 10 days.
To freeze - Place in a clean, airtight container. When freezing, I prefer using plastic rather than glass jars or boxes. Alternatively, you could use a freezer bag too. Keep in the fridge for up to 2 months.
To defrost - Once you’re ready to serve the curd, remove it from the freezer. Let thaw at room temperature. If you have a microwave, you can use it to defrost the curd within minutes.
Enjoyed this recipe? I would LOVE to hear your thoughts! Leave a comment below or tag me on Instagram if you tried out this recipe.
5-Ingredient Green Apple Curd (with Lemon & Cinnamon)
Equipment
- A knife or a peeler (to peel the apples)
- A sharp knife
- Two saucepans
- Sieve
- Spatula
- A jar (for storing)
Ingredients
- 6 medium-sized apples I used green Granny Smith apples
- 1 tsp cinnamon
- 1 tsp lemon zest
- ½ tbsp lemon juice
- 1,5 tbsp cornstarch mix with 2 tbsp water
- ¼ cup brown sugar or other sugar
Optional
- 1 tsp butter I used Vitalite dairy-free spread
- 1 tsp vanilla extract
Instructions
- Peel the apples. Remove the core and cut the apples into small chunks.
- Add apples to a saucepan.
- Then add cinnamon, lemon zest, lemon juice & 1 tbsp water.
- Stir and bring to a simmer. Cover with a lid and let simmer gently until the apples have softened completely (about 15 minutes).
- Once the apples have softened, remove the pan from heat.
- Use a spatula to press the apples through a sieve into another pan. See photos/video for reference.
- In a small bowl, combine cornstarch with 2 tbsp of water. Stir until cornstarch is fully dissolved to create a slurry.
- Add the slurry and sugar to the apple mixture. If desired, add vanilla here too. Stir well.
- Bring the mixture to a gentle simmer. This will thicken the sauce and help it set.
- Simmer until the curd reaches your desired consistency (in my case, this was 1-2 minutes).
- Remove from heat and let it cool down slightly, then add butter if desired. Stir the butter through the mixture.
Video
Notes
- You can use other varieties of apples.
- If you’re not sure what apples to pick, here’s an easy apple flavour guide.
- If you’re using sweeter apples, add more lemon juice and less sugar.
- In addition to sugar, you can also add some liquid sweeteners (maple syrup, agave syrup, etc)
- Lemon can be left out, but it does add another flavour dimension
- Always wait for the curd to cool down slightly before adding (the optional) butter
- Once you’ve added cornstarch, make sure to bring the mixture to a simmer!
Carly
So so good!!! Easy to make and tastes like Christmas! I didn't add any butter and it was still so tasty. Will try it out with butter the next time. Thanks!
Tajda Ferko
Aww thanks Carly! It truly does taste like Christmas haha. x