Unlike all the other Apple Curd recipes out there, this quick and easy spreadable treat actually tastes of apple - not brown sugar and cinnamon! It's a great way to use bramley or other cooking apples thats not just another crumble and this simple recipe is practically fool proof.
Rinse, quarter then core 400g Bramley Apple. You do want this weight to be after they have been cored. You do not need to peel the apples.
Cut into fine dice and add to a medium saucepan. Once the first quarter is chopped, add 2 tsp Lemon Juice and 120ml Water to the pan and toss in the lemon juice. Keep adding chopped apple and coating in the lemon water until all the apple is chopped. Try to work quick so the uncut apple doesn't brown.
Cook the apples over a medium heat until the pieces are soft enough to easily squash with a spatula – around 5-10 minutes.
Add 100g Salted Butterand 3 tbsp Sugar to the apples.
Continue to stir over the heat until the sugar and butter have melted – around 1 to 2 minutes.
Pour the mixture into a large jug or blender jug ready to puree.
Use a stick blender or regular blender to puree the apple mixture until it is as smooth as possible.
Add 2 Eggs and blend again until everything is incorporated.
Strain the mixture back into the saucepan. This will remove the remaining pieces of apple skin skin.
Stir the mix over the heat until it has thickened. You can raise the heat a little at the beginning to get the heat up. And you can continue to adjust the heat so that the mixture is no hotter than a very light simmer. If you are underconfident, keep the heat low – it will just take longer to thicken. Keep stirring and make sure to keep scraping along the bottom of the pan. Do not walk away or take your eyes of the pan.
The curd is ready once it coats the back of a spoon or spatula. This should take no more than 8 to 10 minutes. You will know it is ready when it stops getting any thicker.
Take the curd off the heat and pour into jars or storage containers.
Notes
If for some annoying reason your curd decides to break/split during the thickening process, you can simply blend it again before storing and it will come back together as a smooth curd.