When I made preserves for a living, I tried all kinds of curds, from orange to passion fruit, but none of them was ever quite as popular as the good old-fashioned lemon variety. I didn’t think I could improve on it until recently, when I came across an old recipe for an apple-y lemon curd. I tried it out, and I now prefer it even to a classic straight lemon curd. It’s like eating apples and custard: softly sweet, tangy, and quite, quite delicious.
This recipe makes four 8-ounce jars of curd.
|1||lb. Granny Smith apples, peeled, cored, and chopped|
|~||Finely grated zest and juice of 2 unwaxed lemons (you need 7 Tbsp. strained juice)|
|½||cup plus 1 Tbsp. unsalted butter|
|2¼||cups granulated sugar|
|¾||cup plus 2 Tbsp. beaten eggs (4 or 5 large eggs)|
If you’d 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.
This content is from the book The River Cottage Preserves Handbook by Pam Corbin.
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