Makes 3-4 350g jars
This super recipe is adapted from Pam Corbin’s excellent River Cottage Preserves handbook. Pam measures the lemon juice and egg but I feel that doesn’t work in the domestic kitchen. I also think the recipe is forgiving and remains delicious even if the texture is a little firmer than a conventional curd. How to decide on how many eggs to use? Well, if you have scrimped a little on measures or if your lemons aren’t very juicy go for 4. If you are on the generous side, a little over with the apples and the lemons yield well, then go for 5. This is delicious on toast, in sponges and on vanilla ice cream. Lemons are brilliant at the moment - give it a go!
- 500g Bramley cooking apples
- 3 unwaxed lemons
- 125g unsalted butter
- 450g granulated sugar
- 4-5 large eggs
- Peel, core and chop the apples. Finely grate the zest from the lemons and squeeze the juice. Cut the butter into small pieces. Beat the eggs.
- Cook the apples gently with the zest and 100ml water in a covered pan until soft and fluffy. Beat thoroughly to a pulp with a wooden spoon then turn into a Pyrex bowl or the top of a double saucepan. Add the butter, lemon juice and sugar and heat over hot water until the butter has melted. Strain the beaten eggs through a sieve into the mixture and cook gently until the curd has thickened enough to coat the back of the wooden spoon, stirring continuously.
- Pour into warm jars. Seal and label. Once cold, keep in the fridge and use within 4 weeks.
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