✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
English Lemon Curd (traditional method & Thermomix)
Description
This tangy lemon cream is a must-have in my fridge: a real ray of sunshine on toast, a scone, a yoghurt or even with a spoon! Since moving to the UK, I can't live without it. Although Lemon Curd can be found in every supermarket over there, nothing beats the homemade version: more natural, more flavoursome... and much more addictive! This recipe requires no bain-marie, no sieve and no constant supervision. It's simple, quick and easy to make if you follow the steps carefully. Tip: Give a jar of homemade lemon curd as a gourmet gift, accompanied by homemade scones or shortbread!
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional method
1. Melt :
Pour the lemon juice, grated zest, icing sugar and chopped butter into a saucepan. Heat over a low heat, stirring, until the sugar has dissolved and the butter has melted.
2. Cooking :
Increase the heat to medium, then pour in the beaten eggs, whisking continuously.
Continue cooking until the mixture thickens and begins to boil slightly.
Whisk vigorously for about 1 minute, maintaining a gentle boil.
3. Potting :
Immediately pour the hot lemon curd into 2 clean jars that have been rinsed with very hot water. Close and leave to cool to room temperature.
Lemon Curd can be kept for up to 2 weeks in the fridge.
THERMOMIX® METHOD
Thermomix method
1. Place the sugar in the bowl and blend for 15 seconds on speed 10.
2. Add the lemon zest and blend for 20 sec / speed 10. Scrape down the edges.
3. Add the lemon juice, eggs and butter. Heat for 20 mins / 90°C / speed 2, without the beaker.
4. Put the beaker back on and blend for 25 seconds on speed 6.
5. Pour into 2 sterilised jars, seal and leave to cool.
