-
1
Put the chopped apples into a pan with 7 tablespoons of water and the lemon zest.
-
2
Cook gently until soft and fluffy, then either beat to a puree with a wooden spoon or run through a food mill.
-
3
Put the lemon juice, butter, sugar, and apple puree into a double boiler or heatproof bowl over a pan of simmering water.
-
4
As soon as the butter has melted and the mixture is hot and glossy, pour in the eggs through a sieve, then whisk with a balloon whisk.
-
5
If the fruit puree is too hot when the beaten egg is added, the egg will curdle.
-
6
One way to guard against this is to check the temperature of the puree with a candy thermometerit should be no higher than 130 to 140F when the egg is added.
-
7
If your curd does curdle, take the pan off the heat and whisk vigorously until smooth.
-
8
Stir the mixture over low heat, scraping down the sides of the bowl every few minutes, until thick and creamy.
-
9
This will take 9 to 10 minutes; the temperature should reach 180 to 183F on a candy thermometer.
-
10
Immediately pour into warm, sterilized jars and seal (see pp.
-
11
2122).
-
12
Use within 1 month Once opened, keep in the fridge.
-
13
To make gooseberry curd, replace the apples with gooseberries.
-
14
If youd like a traditional, pure lemon curd, leave out the apples, increase the lemon juice to 3/4 cup plus 2 tablespoons (4 to 5 lemons) and add the grated zest of 2 or 3 more lemons.
