- TM 31
Ingredients
Lemon curd
- 70 g freshly squeezed lemon juice (approx. 2 lemons)
- 50 g macadamia oil
- 50 g unsalted butter
- 2 egg yolks
- 1 egg
- 70 g raw sugar
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Insert butterfly whisk. Place all ingredients into mixing bowl and cook 10 min/90°C/speed 2. Remove butterfly whisk.
- If desired, strain curd mixture through a fine-mesh sieve. Divide curd bewteen 2 x 160ml sterilised jars with sealable lids. Transfer into refrigerator to cool completely and store in refrigerator until ready to serve (see Tips).
Tip
If desired, you can use any mild-flavoured nut oil in this recipe. Or you can make it dairy free by using 100 g macadamia oil and omitting the butter.
You can store this curd in the refrigerator for up to 2 months.
Butter is a source of vitamin A, vitamin E and vitamin K as well as the antioxidant selenium. Try to buy local organic, grass-fed butter as it's the more nutrient-dense choice. Or make it yourself from scratch in your Thermomix using fresh cream.
This delicious lemon curd is such a treat as a filling for lemon tartlets (pitcured) or as a topping for scones or pikelets. It's also lovely swirled through fresh ricotta as a toast topping. With less sugar than traditional and three nutrient-dense egg yolks, it's a staple in my kitchen and a great alternative to jam. To make tartlets, try using the Almond quinoa pastry or Gluten-free goodness pastry, both featured in Sweet Nourish, to make the tartlet shells (www.thermomix.com.au/shop/cookbooks or www.thermomix.co.nz/shop/cookbooks).
Thermomix Model
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Recipe is created forTM 31
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Comments
KBurgess: There are actually 3 eggs in recipe. 2 egg yolks and 1 egg.
Is it two or three eggs yolks? The Ingredients say two, but the Tips say three.
Absolutely delicious...and so easy.
I removed the butterfly after cooking and whipped on sp4/15 seconds. Didn't need to strain.
“Thermify me”..
Take your Thermomix experience to a whole new level..!
Delicious! Lovely on scones too
What did you use in the pie crusts