Sweet, sour and alluringly fragrant, lemon curd is the undoing of many who allege that they “don’t like sweet things”. Lavished on thickly sliced white bread, it’s my idea of heaven, as well as being delicious in tartlets, with pancakes and scones. When it comes to super-sweet desserts—meringue, say, or pavlova—lemon curd is your ally in pulling them back from the overkill brink. Once you’ve zested the lemons, the Thermomix will do the job in minutes.
I’m often asked how long it will keep. Stephanie Alexander’s The Cook’s Companion says lemon curd will last weeks “if well sealed and refrigerated” but in my house it’s lucky to last the weekend.
- Peel the zest from the lemons, being careful only to take the yellow section and not the bitter white pith.
- Place the zest into the Thermomix bowl; it should weigh 20 grams. Add the sugar and blend 20 seconds/speed 7, the zest should be very fine.
- Insert the butterfly. Add the butter, 110 grams lemon juice and lastly the eggs. Cook 8 minutes/80 degrees/speed 3.
- Remove the butterfly and blend 10 seconds/speed 7. Pour into a sterilised jar and immediately put the lid on tightly. Store in the refrigerator once cooled.
- Adding the lemon curd to the tartlet shells makes for delicious bite-sized stars in a dessert platter, or as part of afternoon tea, with the Bosworth Jumbles and Anzac Biscuits.
AND … The curd is also delicious made with lime juice and zest, a handy variation for desserts with an Asian or tropical twist, especially those using coconut