THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
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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.
