You can use any citrus to flavour this buttery treat, lemon is of course perfect, but I have also used lime juice or a mix of lemon and lime. You could try orange also, which I am sure would be lovely, but I prefer the sharp tang that lemons (and limes) offer.
I have been making this since I was a teenager, because I like to eat it (!!) and also because it makes a sweet gift.
The curd can be used as a topping for desserts such as ice-cream, a filling for cakes, stirred through yoghurt, spread on sweet pastries (such as croissant or brioche), as a tart filling, or simply spread on toast! I like it very tart, but you can adjust the citrus content to suit your own taste.
I used to make this on the stove top (stirring it in a basin over a saucepan of boiling water) but the Thermomix makes this an absolute breeze to create. It almost seems ridiculous that this is made in just 9 minutes with no fuss or stirring by hand, and the results are consistently excellent.
At the end of the cooking time check the curd, if it coats the back of a spoon it is ready. If not, extend the cooking time by a minute or two. Pour into sterilised jars and keep in the fridge.
- Juice of 2 lemons or 4 limes
- Rind of 1 lemon or 2 limes
- 220g sugar
- 125g butter
- 4 eggs
- Cut the rind from the lemon (or limes) I use a potato peeler to do this.
- Place rind and sugar in Tmx and blitz speed 9, 20 seconds until finely milled.
- Scrape sides of the bowl down.
- Place butterfly into the Tmx and add all other ingredients.
- Cook for 9 minutes, 80 degrees, speed 2.
- Pour into sterilised jars. It will thicken as it chills.
1. Wash jars and then heat both jars and lids in a 120 degree oven for 20 minutes, then remove and fill immediately with filling (use tongs to handle them!)
2. Wash and rinse jars and pour a small amount of water in each (1-2cm) place jars in microwave and heat until boiling (1-2 minutes). Remove, empty water, let air dry then fill. To sterilise lids pour boiling water over them.
3. Place jars and lids into the dishwasher, wash on the hottest setting, remove and let air dry then use.
4. Place jars and lids into a saucepan of cool water. Fully submerge jars and bring to the boil on the stove top. Boil for ten minutes. Remove carefully with tongs and air dry.
Remember to fill hot jars with hot liquid, and cooled jars with cooled liquid.
DON'T pour hot liquid into cool jars or cool liquid into hot jars, the glass could shatter.