Appley Lemon Curd

1. 1

   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.

2. 2

   In a small saucepan, mix together the eggs, sugar, lemon juice, apple puree, and salt, until smooth.

3. 3

   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.

4. 4

   Pour into clean jars, cool slightly, and store in refrigerator, where it will further thicken.

5. 5

   Alternatively, you can cook the curd in a double boiler, if you're more comfortable.

6. 6

   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.

* Per serving · 4 servings · Values may vary.