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English Lemon Curd (traditional method & Thermomix)

Prep Time 10 min mins
Cook Time 5 min mins
Total Time 15 mins
Racing: , ,
Difficulty: Easy
Servings: 2
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!

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • 4 lemons (the zest of 2 and the juice of 4)
  • 200 g icing sugar
  • 4 eggs (beaten)
  • 100 g of butter
Instructions
  1. 1
    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.
Read it online: https://auxdelicesdecaroline.com/en/recipe/lemon-curd-anglais-methode-traditionnelle-thermomix/