Apple Lemon Curd

• 1 pound Granny Smith apples, peeled, cored, and chopped
• Finely grated zest and juice of 2 unwaxed lemons (you need 7 tablespoons strained juice)
• 1/2 cup plus 1 tablespoon unsalted butter
• 2 1/4 cups granulated sugar
• 3/4 cup plus 2 tablespoons beaten eggs (4 or 5 large eggs)

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

apples, unwaxed lemons, unsalted butter, sugar, eggs

Taken from www.epicurious.com/recipes/food/views/apple-lemon-curd-389384 (may not work)