Lemon Curd
Servings: 2 x 500g jars approximately
Ingredients
- 220 g raw caster sugar or plain caster sugar
- zest of 2 lemons save juice
- 250 g butter cubed
- 200 g lemon juice approximately 4 lemons
- 4 x 59g whole eggs
- 2 egg yolks
Instructions
- Place sugar and zest into TM bowl and mill 10 seconds / speed 10
- Add butter and chop 5 seconds / speed 7
- Add lemon juice, whole eggs and egg yolks and cook 10 minutes / 80 / speed 5
- Cook for a further 2 minutes / 90 / speed 5
- Pour into a container and place a piece of plastic wrap directly onto surface leaving space around edges for steam to escape … allow to cool completely at room temperature
- Cover (leaving plastic wrap on) and place into fridge until completely cold
- Remove cover and plastic wrap and stir well to loosen up mixture (you will need to do this a little more with the coconut oil option but it should still become smooth)
- Either use straight away or store in fridge in smaller containers until ready to use
Notes
Apart from using this curd as a fabulous spread on any form of bread - either toasted or plain, I also use it to top pavlova, fill pre-baked pastry cases (either small or single large one), as a filling for cupcakes, and as part of a parfait ingredient when entertaining and I know time is going to be short.
It is super easy to make ... and keeps well in the fridge for a couple of weeks.
If you wish to make it dairy free, substitute the 250g butter with 200g refined organic coconut oil (which has no coconut taste or aroma). I have used less oil to butter ratio, as butter is made up of 80% fat and 20% water, so I reduced the coconut oil (which is all fat) by 20% so that I would get the same finish on the lemon curd. You will get slightly less in volume too.