Apple curd

A friend gave me some cooking apples from her tree, beautiful, sound cooking apples, a pleasure to look at and handle.  Kilos of them too which was so generous.

I've been looking for some recipes I haven't tried before and I found this one which is a River Cottage recipe (which are always good for a try) on the Guardian site.
https://www.theguardian.com/lifeandstyle/gallery/2008/jul/21/foodanddrink.recipe
I converted it to a Thermomix recipe because I know Thermione does lemon curd beautifully and with a lot less hassle.

It's a dream - totally, deliciously wonderful and I'm so going to make it again!

OK, so the recipe itself can be found via the link above.  Here's the thermo way.

Put five spotlessly clean, medium sized jars into a cool oven to warm up.  Wash and dry the lids.

Crack 4 or 5 eggs into the bowl and zizz until smooth and 'light.  You need about 200 mls beaten egg.  Tip into a container and wash out the bowl.

450g bramley apples, peeled, cored and chopped, added straight away to 100ml water and the finely grated zest of two lemons (I only had one and it's still nice) in the bowl.

Cook at 95C, speed 2 for about 10 mins or until the apple is soft.  If the mix hasn't gone light, fluffy and pureed, give it a zizz for luck!

Add 125g butter (it says unsalted, I only had salted), 450g granulated sugar and 100mls strained lemon juice (the juice from the lemon made up to 100mls with lemon juice from a bottle)
Mix on 2 for around two minutes until the sugar has dissolved and the butter has melted.  You get a lovely, light mixture.

Make sure the mixture is below 50C (check the temp dial).  It should be but do check because if it's too hot, the curd might split when you add it.

Take off the measuring cup, start mixing at about 2 and pour the beaten eggs into the mixture.  Continue mixing until it is all incorporated.

Cook at speed 2, 95C for around ten minutes.  If it thickens before then, it doesn't matter as it won't boil and scramble.  That's the delight of a Thermomix!

Pour into the jars immediately and put on the lids.  Scrape out the bowl and enjoy!  Label the jars when they are cold.

Keep in fridge once opened and use within 4 weeks.  I don't think there is any danger whatsoever of it lasting that long.  It is gorgeous!