Appley Lemon Curd
Ingredients
- 4 large whole eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup fresh squeezed lemon juice
- 1 pound apples, peeled, seeded and chopped (to yield 3/4 cup apple puree)
- 1/4 cup water
- juice of half a lemon
- 1 pinch of kosher salt
- 8 tablespoons unsalted butter, cut into cubes, softened
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