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Ingredients
- 4 large apples, peeled, cored, cooked and pureed (2 cups puree)
- 2 None lemons, peel grated and lemon juiced and strained
- 1 2/3 cups sugar
- 12 tbsp (1 1/2 sticks) butter
- 4 None eggs, at room temperature
Method
- Wash small jam jars and their lids in hot water, then rinse. Place them in a preheated 250°F oven for about 30 mins to drain and dry. Heat some water in the base of a double boiler, or use a saucepan over which you can sit a heatproof mixing bowl.
- Place the pureed apple, lemon peel and juice, sugar and butter into the top of the double boiler, or the mixing bowl. The water underneath should be just simmering. Stir with a wooden spoon until the butter melts and the sugar dissolves. Taste and add more lemon juice if needed.
- Beat the eggs in a small bowl. Add a little of the hot apple mixture, stirring well. Pour the egg mixture into the top of the double boiler and continue to cook, stirring constantly. After 5-6 mins the curd will thicken. Don't let it boil. Curd will thicken further as it cools.
- Strain the curd through a sieve, pressing with a flexible spatula. Pour the curd into the heated jars and seal. Cool, then label. Store in the refrigerator for up to six weeks.
