Sweet and tangy apple lemon curd is the perfect accompaniment to scones, cakes and even toast. This also makes a great gift!
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Makes: 1 jar
225g apples; peeled, cored and chopped
2 large lemons, zested and juiced
225g caster sugar
55g butter, melted
Method Prep:10min › Cook:40min › Ready in:50min
Combine the apples, lemon zest and juice in a heavy bottomed saucepan; cook until apples have turned to a pulp, 10 to 15 minutes.
Mix in the sugar, eggs and butter. Cook over low heat, stirring continuously, until the curd coats the back of a wooden spoon, about 30 minutes. Pour into sterilised jars, cool and refrigerate; use within three weeks.