Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Jams and Chutneys => Topic started by: Thermomixer on September 03, 2010, 09:45:14 am
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Jennamez, I have found Tenina's Lemon Curd recipe amongst my many untried recipes, for some reason this one was hand-written.
100g butter
fine zest of 1 lemon
juice of 2 lemons
2 eggs
1 egg yolk
150g castor sugar
Place everything into the bowl. Chop 5 seconds, speed 7.
Insert butterfly and cook 8 mins/80o/speed 3.
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Thanks for finding it - put it in its own thread for the future :-* :-* :-* :-* :-*
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Thanks TMXer :-*
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I have a complaint about this recipe. I keep having to eat it with a spoon out of the jar. ;D
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Gosh, you had me worried there for a minute Marilyn. As it seems to have disappeared off Tenina's website I thought maybe there was something wrong with it. Phew ;D ;D
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Oh, so busy being hilarious I forgot the possibly useful bit. The sugar doesn't need to be caster sugar. I had already started making it when I read that bit and so I didn't turn my raw sugar into caster sugar, and it was fine.
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Thanks for the tip Marilyn. I like your sense of humour.
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Have just made this and YUM! So quick and easy and SO delicious. Have to make some scones now!
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Thanks guys...http://tenina.com/?p=1969 (http://tenina.com/?p=1969)
This is the latest link, slightly different. Citrus butter, but replace all lemon if you want...
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Made this on the weekend to serve with pancakes. The entire family loved it. Thanks
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Looks like it's definitely lemon curd / lemon butter season. It's great stuff.
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This recipe is definitely a winner Judy. Have you seen the interview Helene did with Tenina on her blog? it is great.
Gretchen
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Just made a double quantity of this divine curd to give as gifts. When the eight minutes were up, I was disappointed to find it hadn't set . . .yep, forgot to double the eggs! Waited for it to cool again, added 2 more eggs, cooked again--and it is still perfect! I know because I "licked the bowl" myself (and the butterfly).
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Made this yesterday. So simple. I was a bit worried it didn't smell right when cooking but when I tasted it today, it was delicious!!
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I agree, Tasty. I made a double batch of this recipe last weekend and everyone in the family loved it. Thanks, Tenina.
Next time I make lemon curd, I'm going to try Alyce Alexandra's recipe and see if I can remember Tenina's enough to make a comparison.
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I have lemons and lemonades, so about to make this.
Robyn
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I made this yesterday, with lemonades.
Yummy.
Robyn
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Ok i had to google lemonades lol .. Never heard of them .. Cross between a lemon and a mandarin??? Interesting. What will they come up with next...
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I make the lemon curd and ANZAC biscuits with macadamia nuts almost every weekend. Two staples in our house!
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Frozzie, i had my tree for years.
Really yummy fruit, great juiced too.
Robyn :)
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Are they just sweeter?? Lucky girl... Ive always wanted a few citrus trees but this climate doesnt like them and they need to be in pots ad moved in and outdoots depending on the season and i find indoor with the fire etc plants dont doso well.. :((( think in europe you either need avpermant glass type greenhouse or an enclosed verandah to put them on.. I have neither for the moment but i might try a little lemon tree and see how it goes..
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I'm just bumping this thread up for new members. I have made this lemon curd so many times and it's fail safe! I also make lime curd just substituting limes for lemons.
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I've just made this to use as a filling for macarons but it hasn't thickened enough, could I rebook adding another couple of egg yolks or some cornflour?
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Wonder I would add another egg yolk and cook for another 4 mins. I does thicken a lot as it cools as well.
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Thanks. I ended up adding an additional egg yolk and cooked for another six minutes. After this additional cooking it was thick enough to use as a filling for the macarons.
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I made this yesterday, it is amazing. I had on toast this morning, but would be better on pancakes, or in a tart. Love it thank you!
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I love on rice crackers too. There is an amazing recipe on the recipe community for lemon tarts - a shortcrust case, with the lemon curd as filling. Impossible to stop eating them. Mmmmmmm. Thank you, Tenina.
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Heaps of lemon in the backyard. Made one batch of this beautiful lemon curd - yummmmmm.....
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Made this today double quantity. Cooked 2 mins longer.
Had extra small half lemon left so squeezed extra juice in too.
Very delicious, made 3 and 1/3 jar, 2 as gifts. When back from holiday with make fatless sponge ( posted in non TMX recipes) and fill with this.
(http://i1255.photobucket.com/albums/hh621/Droverjess/1d04a04e.jpg)
Thanks for the recipe Tenina and JD
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This is the recipe I always use. ;)
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Me too. Works every time.
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My daughter and I made this curd recipe this evening and it is absolutely delish. We doubled the recipe and cooked it an extra 2 minutes, perfect!
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Now you should try Chookie's Queen of Puddings recipe kokokodio - perfect way to use some of that curd.
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Hi, I can't wait to make this! I've just been given a bag full of lemons by a friend. Does anyone know how long this would last for being stored in the fridge?
Thanks so much for your help!
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I think the guidelines are 3 weeks, but have finished a jar up to a month with no ill effects.
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3 weeks will mean there is no science experiment going on in your fridge! One month means you need to get some people around to help you finish it off! How it lasts that long in anyones house is a mystery to me! We go through a double batch in a day…(but no pics of me slathering it on toast!!)
;D ;D
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I generally make 2 batches of this at a time - 1 to eat now and 1 to freeze. It defrosts really well. Its great to have a batch of this in the freezer as i whip up little lemon tarts on a whim!!
i tried to modify this recipe to make kiwi curd as i had a lot of kiwis in my fruit box - it wasnt that successful. I much prefer the lemon curd.
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I freeze mine also and it thaws perfectly and quite quickly.
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Thanks for letting me know everyone! I can't wait to make it! I'm sure we will finish it up well and truly before three weeks!
Good to know that you can freeze it. I will definitely be trying that!
I'd love to try it with limes as well. That sounds delish! I wonder if mandarins would work? (I have so many at the moment!) Any ideas anyone?
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I made this yesterday as a filling for lemon macarons. The curd was delicious and I think I have eaten a spoonful each time I open the fridge!!!!!
Not sure I'd use it as a macaron filling by itself again, I think I'm used to a firmer, creamier texture...maybe add some whipped cream/cream cheese?
I'm using the left over curd to make some lemon tarts for morning tea tomorrow...I need to get it out of the house before I finish it all by myself!
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Just made this for the first time.......words can not describe how delicious this is!!!!
Don't try this at home folks but I (carefully) licked the blades clean i did not want to waste any.
Waiting for hubby's roast to be done soi can make tartlets to fill with the curd.
Yummy!!
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This is delicious have made over 6 batches now and just love it. Can't stop making it or eating it and don't care that I still have a bucket of lemons to juice. Didn't think to freeze it but will try that too. Great used as a filling with whipped cream in sponge cake. Thank you so much. Love it heaps!
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first time I've made it, wonderful, won't be the last. So much easier in the thermo.
made 1 batch then made a double batch. Good to know it freezes well although only made 5 jars, 2 gone already. Had visitors.
:) :) :) :)
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Just made Teninas citrus curd, even better than lemon, if you can believe that.
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I prefer the Citrus one too.
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just about to make a citrus meringue pie cookie
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made 2 batches of the citrus curd today.
Have been using castor sugar, but today used raw sugar and gave it a really good mill you couldn't even see any flecks of colour from the peel and was as smooth as. Tastes great too. Love this recipe Tenina, thanks
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Mmmmmm my last lot is almost run out, will make some more today.
Good tip SueJen thank you!
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Holy Cow! I have no idea what this will be like when cool and whether it will set etc, but had a lick from the bowl after decanting it into a jar and OMG it's incredible! Gorgeously gorgeous! Thanks Tenina, corker of a recipe and so easy!!!!
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Holy Cow! I have no idea what this will be like when cool and whether it will set etc, but had a lick from the bowl after decanting it into a jar and OMG it's incredible! Gorgeously gorgeous! Thanks Tenina, corker of a recipe and so easy!!!!
I agree helbels,it's seriously good ;) I make it often as gifts for friends who always appreciate it ;D
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I made this the other day, and after tasting it I have to confess that I licked the TMX lid clean! Good thing the kids weren't home to see that!
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Would this be ok made ahead of time and then spooned into small tart cases as a Xmas day desert? Little lemon tarts?
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Yes definitely. Keep the jar in the fridge and spoon it in tarts, on icecream, into your mouth, on scones, into your mouth again..... ;D
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fabulous- easy impressive xmas desert done! :)
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Hi i would like to know how many small jars this will make? If you are doing a double batch does it all fit in Tm at the same time?
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GHM, back on page 2 DJ said this
Made this today double quantity. Cooked 2 mins longer.
Had extra small half lemon left so squeezed extra juice in too.
Very delicious, made 3 and 1/3 jar, 2 as gifts - her jars looked quite big though.
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GHM, back on page 2 DJ said this
Made this today double quantity. Cooked 2 mins longer.
Had extra small half lemon left so squeezed extra juice in too.
Very delicious, made 3 and 1/3 jar, 2 as gifts - her jars looked quite big though.
Thank JD sounds like I will definatley need the double batch as I am making tarts.
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loved the taste of this recipe, but find it interesting how the colors vary from the different recipes. I personally prefer my lemon curd to look very lemony! Especially if I am giving away in jars, the EDc one came out a nice colour for me. This one came out very pale and almost " beige" looking, was it just my lemons????
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I find it depends on the eggs and butter and how yellow they are. In summer, cows n chooks get less green feed, and more dried grain, so their eggs and milk (and butter) are lighter in colour. I feed my chooks blackberry nightshade berries and it makes their eggs super orange, which then makes the lemon curd look really yellow.
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Just saw a recipe for Passionfruit Curd on Nigella's website. Wat do you think guys, make as per Tenina's recipe and mix through Passionfruit at the end, or put it all in? She uses 11 passion fruits, but I am wondering if a small tin would be enough flavour?
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My only thought is do you want the black passionfruit seeds to be seen or not? If you throw it all in, the seeds will probably be chopped :)
Maybe reverse function?
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Just saw a recipe for Passionfruit Curd on Nigella's website. Wat do you think guys, make as per Tenina's recipe and mix through Passionfruit at the end, or put it all in? She uses 11 passion fruits, but I am wondering if a small tin would be enough flavour?
Found this recipe (http://segoviadreams.blogspot.co.uk/2011/09/how-to-make-passionfruit-curd-in-your.html#.US3LlqNYCSO) hopefulcook thats for the TM ;)
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I have noted on my Tenina's Lemon Curd recipe that to make it passionfruit curd, make as usual, then at the end stir through pulp from 1-2 passionfruits, 5-7sec, reverse, speed 3.
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Thanks for the tips. In the end I followed Tenina's recipe, but only used zest and juice of half a lemon and added a small tin of passion fruit. The seeds stayed in tact. As usual it is delicious, I can taste the passion fruit, but it is not overwhelming. Just had a spoonful on Greek yogurt for breakfast.
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Great recipe - thank you!
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I doubled the recipe twice but did it in separate batches.Must have small lemons here as I only got 5 jars in total. :D :D
Four are Christmas gifts for my chair caning buddies that I see tonight at my evening class. ;D
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Well, I just wish I had a bigger spatula. Because I was disconsolate this afternoon after the licking of it was done! ;D
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:D :D Good one Chad, now to enjoy the contents of the jars.
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I have made jars and jars of this lemon curd recipe but today for some reason it just didn't work :( After the first lot failed (even after cooking it for extra minutes) I did it again with fresh ingredients but didn't get my usual result.It's OK but not as thick as I wanted.And of course I wanted to give it as a gift :-)) Looks like Lemon meringue Pie in on the menu to use up the failed stuff ;) :D
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Eggs not fresh?
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Eggs not fresh?
Eggs were fresh.Just one of those mysteries of life :D :D
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Very mysterious. This is the only recipe I use and like you I have made jars and jars of it. One batch won 2nd prize at the local show. As you will know, it does thicken up when it cools down. Could your scales have been out? I always do Judy's little trick of weighing the mc before I proceed.
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That's a good point Kimmy. My scales have been acting a little strangely on and off lately so when they do that I don't trust them and weigh on my digital scales until things settle down again which they seem to do.
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Didn't think about the scales girls :-)) I'll check it out ;)
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Wow! I've tried so many recipes in the quest for the perfect curd and I've found it!! I used half lemon juice and half lime juice (for interest's sake it was 90g), and 3 whole eggs rather than 2+1 yolk, as I hate waste and never get around to making meringues as I intend to! A definite bowl licker!
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It sounds very nice. Thanks for your slight changes.
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A lovely friend has given me loads of lemons, so made this again :)
Bonus my bowl is sparkling clean again
I did double the recipe and cooked extra 2 minutes, and of course will be given my DF a large jar of curd
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Hi everyone, sorry if this is a silly question - I'm not experienced in preserving, so does this have to be put in the fridge? :-\ I really want to make some for xmas presents, but I need to have something that can be sitting under the tree safely for a while!
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It's needs to be kept in the fridge Kath, especially with the temperatures you experience in Australia.There are some wonderful recipes in the Jam and Chutney section that don't need refrigeration.