In a medium saucepan, combine ¼ cup water and 4 tablespoons of fresh lemon juice. Add 6 chopped apples and cook over medium heat for about 20 minutes, stirring occasionally.

Once the apples are soft, mash them until smooth using a potato masher or immersion blender. Strain the mixture through a fine sieve for an ultra-smooth texture.

In a separate bowl, whisk together 2 whole eggs and 2 additional egg yolks until frothy. Set aside.

If using, mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl until smooth.

To your apple purée, add ½ cup cubed butter and 1½ cups sugar, stirring over low heat until dissolved. Gradually incorporate the egg mixture while stirring.

Cook the mixture on low heat for 15–20 minutes, stirring constantly, until thick enough to coat the back of a spoon.

Remove from heat and strain once more. Allow to cool to room temperature.

Transfer to sterilized jars or airtight containers and refrigerate for at least 2 hours before use.