Ingredients
Method
1.Grate the zest from the lemons with a fine grater, avoiding the bitter white pith. Squeeze out the juice and strain it.
2.Wash small jam jars and their lids in hot water; rinse and place them in the oven set to 120°C for about 30 minutes to drain and dry. Heat some water in the base of a double boiler, or use a saucepan over which you can sit a heatproof mixing bowl.
3.Put the puréed apple, lemon zest, juice, sugar and butter into the top of the double boiler, or the mixing bowl. The water underneath should be just simmering. Stir with a wooden spoon until the butter melts and the sugar dissolves. Taste and see if you think it needs more lemon juice.
4.Beat the eggs in a small bowl until they are liquid, then pour a little of the hot mixture onto them, stirring well. Now pour this egg mixture into the top of the double boiler and continue to cook, stirring all the time.
5.After 5-6 minutes the curd should be thickening appreciably. Don’t let it boil, and remember that it will thicken further as it cools.
6.Put the mixture into a sieve, pushing it through with a flexible spatula. Then pour the curd into the heated jars and screw on the lids. Allow to cool, then label and store in the fridge where the curd will keep for six weeks without any problem.
I used Ballarat apples, but Granny Smiths are also good. Make sure the apple purée is fairly smooth.
Note
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