Apple and lemon curd
Apple and lemon curd
This is essentially an apple custard with lots of tang. Sold yet? It’s best made using tart cooking apples and tastes beautiful over meringues, gingerbread, yoghurt and anywhere you’d use lemon curd.
Ingrediënten
- 450 g 1 lb Granny Smith apples (about 4 apples)
- Finely grated zest and juice of 2 lemons
- ½ cup 125 g unsalted butter
- 1 cup 220 g white (granulated) sugar
- 4 eggs
Instructies
- Peel, core and chop the apples and place them in a saucepan.
- Add 1/3 cup (80 ml) water and cook over medium heat for about 5 minutes or until softened.
- Transfer to a blender and purée until smooth.
- Strain the lemon juice and measure 100 ml (3½ fl oz) into a heatproof bowl.
- Add the apple purée, lemon zest, butter and sugar and stir over a saucepan of simmering water until the butter has melted.
- Whisk the eggs together, then slowly pour into the apple mixture, whisking constantly.
- Cook, whisking pretty much all the time, for about 10 minutes or until the mixture thickens enough to coat the back of a spoon.
- Keep a close eye on it in those last few minutes so you don’t overcook and curdle the eggs.
- Transfer the apple and lemon curd to jars and store it in the fridge for up to a week.
- It will thicken further as it cools.
