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Categories:Viewed: 33 - Published at: 4 years ago
Ingredients
- 4 large whole eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup fresh squeezed lemon juice
- 1 pound apples, peeled, seeded and chopped (to yield 3/4 cup apple puree)
- 1/4 cup water
- juice of half a lemon
- 1 pinch of kosher salt
- 8 tablespoons unsalted butter, cut into cubes, softened
Method
- Stew the apples with the water and the juice of half a lemon. Apples should be very soft, almost fluffy looking. When done, strain apples over a bowl to catch the juice - it is yummy, so don't throw away. Save it for a cocktail or something else creative. Puree the apples in a mini chopper. Measure out 3/4 cups puree, and set aside.
- In a small saucepan, mix together the eggs, sugar, lemon juice, apple puree, and salt, until smooth.
- Place saucepan over low heat. Add butter. Stir continuously until butter is melted and curd thickens slightly, about 10 minutes or so. Raise the heat just a smidge, and continue cooking, stirring continuously, until mixture resembles a loose pudding, and coats the back of a spoon, about 5 to 10 minutes or so more. Note: at no point should you let the mixture boil, or you'll make scrambled eggs.
- Pour into clean jars, cool slightly, and store in refrigerator, where it will further thicken.
- Alternatively, you can cook the curd in a double boiler, if you're more comfortable.
- Serve warm, or room temp. If you don't mind the slight applesaucey texture, serve cold. Otherwise, let the cold curd go for a minute in the mini chopper or blender for a silkier feel.
