Turn your surplus apples into a delicious zingy spread with this recipe for apple lemon curd. Use it as a cake filling or topping, spoon it over breakfast porridge or dollop it over pancakes. Or simply enjoy it on bread or toast.
5large apples(to give around 350g flesh once peeled and cored)
200ggolden caster sugar(I used cardamom sugar)
1organic lemon
80gunsalted buttercut into cubes
2large eggs(I used duck eggs)
Instructions
Peel, core and roughly chop the apples (variety unknown) to give just over 350g flesh.
5 large apples
Simmer them in a pan with just a splash of water until they're soft. Then blitz to a smooth puree with a stick blender or food processor.
Scrape the purée into a Pyrex, or other heatproof bowl and place over a pan of simmering water. Ensure the water doesn't touch the bottom of the bowl.
Add the sugar and stir until the sugar has dissolved.
200 g golden caster sugar
Grate in the lemon zest, then squeeze in the juice. Give a good stir.
1 organic lemon
Stir in the butter until it has melted and the mixture is smooth.
80 g unsalted butter
Beat in the eggs one by one and whisk until everything is smooth.
2 large eggs
Give an occasional whisk over the next 10 to 15 minutes until the mixture is thick and creamy.
If you're worried about possible eggy "bits", press the mixture through a sieve. This is a bit of a faff and not really necessary as it should be perfectly smooth and creamy. I only ever seived it the first time I made it.
Pour into 3 sterilised glass jars, cover with waxed discs then screw on the lids.
Leave to cool and store in the fridge.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.