Prepare the apples: Wash, peel, and remove the cores from the apples. Slice them into approximately 1cm cubes. Place the cubed apples into a saucepan and toss them in the lemon juice.

Cook the apples: Add the sugar to a saucepan and bring to a simmer until bubbling. Turn down the heat slightly to a gentle simmer. Cook for 12-20 minutes until the apples have softened and the juices have reduced down to syrup. Stir constantly to prevent the mixture from sticking to the pan. Remove from the heat.

Blend: Add the cooked apples to a high-speed blender or food processor with the vanilla soy milk, cornstarch, and cinnamon and blitz until smooth and creamy.

Thicken: Return the mixture to the saucepan and cook slowly for 3-6 minutes whilst constantly stirring with a rubber spatula. The mixture will thicken and should pull away from the edges of the saucepan once ready.

Sift: Add the cubed butter to a large mixing bowl and place a fine-mesh sieve on top. Pass the curd mixture through the sieve, using a spatula to squeeze the mixture through. Whisk well so that the butter melts through and incorporates into the curd. Allow it to cool to room temperature for 10-15 minutes.

Storage: Transfer the curd to an airtight jar and refrigerate for up to a week. The curd will thicken in the fridge, so you can gently heat and melt it in a saucepan anytime you need a runnier curd consistency.