Apple Lemon Curd

Directions

1. 1
   Put the chopped apples into a pan with 7 tablespoons of water and the lemon zest.
2. 2
   Cook gently until soft and fluffy, then either beat to a puree with a wooden spoon or run through a food mill.
3. 3
   Put the lemon juice, butter, sugar, and apple puree into a double boiler or heatproof bowl over a pan of simmering water.
4. 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. 5
   If the fruit puree is too hot when the beaten egg is added, the egg will curdle.
6. 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. 7
   If your curd does curdle, take the pan off the heat and whisk vigorously until smooth.
8. 8
   Stir the mixture over low heat, scraping down the sides of the bowl every few minutes, until thick and creamy.
9. 9
   This will take 9 to 10 minutes; the temperature should reach 180 to 183F on a candy thermometer.
10. 10
    Immediately pour into warm, sterilized jars and seal (see pp.
11. 11
    2122).
12. 12
    Use within 1 month Once opened, keep in the fridge.
13. 13
    To make gooseberry curd, replace the apples with gooseberries.
14. 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.