What's It All About
—This blog began as a side project when we opened Nook Eatery in 2009. In September 2012 we sold Nook, and sadly it now no longer exists. We have a new blog (see A Good Place to Gather). As always we remain inspired by the ingredients we use and the food we cook. This site remains purely as an archive of our three years at Nook Eatery and the recipes I created.
Lemon Curd
A lemon curd, that contains apples. An appley lemon curd if you will. This old traditional recipe makes use of Bramley apples, known for their sourness. I substituted these with Granny Smiths.
” – it’s like eating apples and custard: softly sweet, tangy and quite, quite delicious.”
INGREDIENTS:
- 450g Granny Smith apples, peeled, cored and chopped
- finely grated zest and juice of 2 unwaxed lemons (you need 100ml strained lemon juice)
- 125g unsalted butter
- 450g granulated sugar
- 4 – 5 large eggs, well beaten (you need 200ml beaten egg)
METHOD:
Put the chopped apples into a pan with 100ml water and the lemon zest. Cook gently until soft and fluffy, then either beat to a puree with a wooden spoon or run through a sieve.
Put the butter, sugar, lemon juice and apple puree into a double boiler or heatproof bowl over a pan of simmering water. As soon as the butter has melted and the mixture is hot and glossy, pour in the eggs through a sieve, and whisk with a balloon whisk. If the fruit puree is too hot when the beaten egg is added, the egg will ‘split’. One way to prevent this is to check the temperature of the puree with a sugar thermometer – it should be no higher than 55 – 60 degrees when the egg is added. If your curd does split, take the pan off the heat and whisk vigorously until smooth.
Stir the mixture over a gently heat, scraping down the sides of the bowl every few minutes, until thick and creamy. This will take 9 – 10 minutes; the temperature should reach 82 – 85 degrees on a sugar thermometer. Immediately pour into warm, sterilised jars and seal. Use within 4 weeks. Once opened, keep in the fridge.
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