There's a recipe for Bramley lemon curd in the River Cottage Preserves Handbook, which sounded delightful. So if the River Cottage people say you can do it, I will do it! I adapted my Persimmon Yuzu Curd recipe, and used applesauce in place of the persimmon pulp and I must say, it's pretty marvelous.
This is lemon curd elevated to something else entirely. Something ethereal. Mysterious. Almost quince-like.
I used soft, white fleshed apples from the farmers market. Jonamacs maybe? But use whatever apples you favor. The River Cottage recipe uses Bramleys but I've never seen those here in NY.
The apples do lend an every-so-slightly toothsome quality to the curd. I like it best still warm after cooking, or at room temp. When chilled, run batches through the mini chopper or blender before serving, for a silkier texture.
Stew the apples with the water and the juice of half a lemon. Apples should be very soft, almost fluffy looking. When done, strain apples over a bowl to catch the juice - it is yummy, so don't throw away. Save it for a cocktail or something else creative. Puree the apples in a mini chopper. Measure out 3/4 cups puree, and set aside.
In a small saucepan, mix together the eggs, sugar, lemon juice, apple puree, and salt, until smooth.
Place saucepan over low heat. Add butter. Stir continuously until butter is melted and curd thickens slightly, about 10 minutes or so. Raise the heat just a smidge, and continue cooking, stirring continuously, until mixture resembles a loose pudding, and coats the back of a spoon, about 5 to 10 minutes or so more. Note: at no point should you let the mixture boil, or you'll make scrambled eggs.
Pour into clean jars, cool slightly, and store in refrigerator, where it will further thicken.
Alternatively, you can cook the curd in a double boiler, if you're more comfortable.
Serve warm, or room temp. If you don't mind the slight applesaucey texture, serve cold. Otherwise, let the cold curd go for a minute in the mini chopper or blender for a silkier feel.