Appley Lemon Curd

• 4 large whole eggs, room temperature
• 3/4 cup granulated sugar
• 1/4 cup fresh squeezed lemon juice
• 1 pound apples, peeled, seeded and chopped (to yield 3/4 cup apple puree)
• 1/4 cup water
• juice of half a lemon
• 1 pinch of kosher salt
• 8 tablespoons unsalted butter, cut into cubes, softened

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. In a small saucepan, mix together the eggs, sugar, lemon juice, apple puree, and salt, until smooth.
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. Pour into clean jars, cool slightly, and store in refrigerator, where it will further thicken.
5. Alternatively, you can cook the curd in a double boiler, if you're more comfortable.
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.

eggs, sugar, fresh squeezed lemon juice, apples, water, lemon, kosher salt, unsalted butter

Taken from food52.com/recipes/24880-appley-lemon-curd (may not work)