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Apricot Curd

by Kilner from The Kilner Cookbook

This recipe for Apricot Curd from The Kilner®️ Cookbook is a versatile sweet spread for cakes and bread or an indulgent filling for desserts and pastries.

From the book


This delicate buttery curd is the perfect spread for bead and butter or try using it as a filling for meringues with a little whipped double cream.

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350g dried apricots
1 lemon, juice and zest
100g caster sugar
150g unsalted butter
4 large eggs

Essential kit

You will need: 3 x 0.35l Kilner®️ Jars and a Kilner®️ Preserving Pan.


Cover the apricots with cold water and soak overnight. The next day, simmer them gently in a Kilner®️ Preserving Pan with a well-fitting lid until they are really soft (around 1½-2 hours). You will need to check the pan from time to time in case the apricots are drying up; if so, add a little more water. Cool, then blitz in a food processor or blender until a smooth puree.

Place a heatproof mixing bowl over a saucepan of very gently simmering water, ensuring that the base of the bowl isn’t touching the water. Add the apricot puree, lemon zest and juice, sugar and butter to the bowl and keep the water just below simmering. Stir constantly with a wooden spoon until the butter melts and the sugar dissolves.

In a separate bowl, beat the eggs well and then sieve into the apricot mixture, stirring all the time until the mixture becomes creamy and is thick enough to coat the back of a wooden spoon. Note: it will thicken more as it cools.

Remove the apricot curd from the heat. Pour carefully into sterilised Kilner®️ Jars and seal. Store in the fridge and consume within 4-6 weeks.

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From the book: The Kilner Cookbook

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