Peel, core, and dice the apples into small pieces and add the apples to the medium size saucepan. Pour two tablespoons of lemon juice in with the apples and boil over medium heat. Cover the mixture with a lid and bring it to a boil. Once you see a few bubbles, reduce the heat to a low and allow the apples to simmer for 25 to 30 minutes or until the apples are soft and tender.

When the apple mixture is fully cooked and tender, use an immersion blender to mash them until smooth. You can also use a food processor and blend until smooth. Remove the lid and allow the mixture to cool to room temperature. I like to taste it at this stage to decide on the amount of granulated sugar in this recipe. It depends on the sweetness and apple flavor. The curd will taste sweeter if you use sweet apples like fuji, ambrosia, or gala apples.

While the apple puree is cooling, place brown sugar, eggs, cinnamon, and a pinch of salt into a mixing bowl and stir until the curd is smooth. Pour the mixture into a blended apple, add butter, and stir. Cook on low to medium heat and mix till the apple curd thickens, about 5-7 minutes. Strain the mixture for a smoother curd if there are any lumpy pieces of eggs. Or skip this step for a slightly more textured curd.

Please remove it from the heat and allow the apple curd to cool slightly. The curd will be smooth and silky. Transfer the curd to an airtight container and refrigerate until ready to use.