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. <br /> <br />This is lemon curd elevated to something else entirely. Something ethereal. Mysterious. Almost quince-like. <br /> <br />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. <br /> <br />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. <br /> <br />

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