Lemon Curd

This may be a bit late but this lemon curd would make great Christmas presents and the presence of apples would help the lemons go further!

1 lb (16 oz) cooking apples, peeled, cored and sliced
1 lb (16 oz) caster sugar
grated rind and juice of 3 lemons
4 oz (1/2 C) butter
4 eggs, beaten and strained

Instructions

1. Cook apples without water over a very low heat until soft.  Then beat the cooked apple to a pulp.

2. Add the sugar, lemon rind and juice, butter and the eggs.

3. Stir continuously over a very low heat until the mixture thickens, about 20 to 30 minutes.  Do not let it boil.

4. Have read some warm, clean jars.

5. When thick, pour into jars, cover, seal and label.  Store in refrigerator.