Ingredients
Sugar Free Lemon Curd/Butter
- 90 g Erythritol
- 120 g Butter
- 125 g freshly squeezed lemon juice
- 6 egg yolks
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- -Mill erythritol 10 seconds/speed 9. You want to make sure this is as fine as possible otherwise it will crystalise as the curd cools.
-Remove erythritol from TM6 bowl with spatula into a clean dry bowl and set aside.
-Add butter and heat 3 minutes/80c/
"Counter-clockwise operation" speed 1
-Insert butterfly and add powdered erythritol, lemon juice and yolks cook 4minutes/80c/speed 2.5
-Pour into sterilised jars and seal
-Keep in fridge for 2-3 weeks
Tip
I used 4 120 ml jars.
Can substitute erythritol for xylitol
Can use whole eggs the resulting curd will just appear lighter in colour and you also run the risk of the egg white curdling. If this happens just strain the curd through a sieve.
For a thinner spread reduce the amount of egg yolks. I doubled the recipe but only used 9 egg yolks, perfect for adding to yoghurt and fine to use as butter on your bread/crumpets but too thin for tarts.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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