Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Jams and Chutneys => Topic started by: CarolineW on December 10, 2008, 01:50:54 pm
-
Name of Recipe: Lemon Curd
Number of People: 1 jar
Ingredients: 75 g caster sugar
juice and finely grated zest of large, juicy lemon
2 large eggs
50 g unsalted butter
Preparation:
1. Put all the ingredients in the TM bowl. Mix 15 seconds on Speed 6.
2. Scrape down the sides with the spatula
3. Insert the whisk. Cook 4 minutes at 80oC on Speed 4
4. If it hasn't thickened enough, continue to cook for 1 to 2 minutes more.
5. Pour into sterilised jars and seal.
Photos:
Tips/Hints: I got this recipe from the UK Fast and Easy Cooking book. I made a double batch, and it took an extra 3 minutes of cooking time. Great recipe if you like to really taste the lemon. If you prefer a sweeter lemon curd, use the Australian recipe (called lemon cheese, I think - can't quite remember).
-
thanks caroline
this Fast and Easy book, is it one that can be purchased from TM UK? I can get my parents to bring one over if it is easy to get hold of
what other books do they have in the UK?
-
I recently wrote them. They said:
We have three excellent TM31 cookbooks in the English language.
1. "Fast and Easy Cooking" book with 300 recipes, UK£19.95 each
2. "Demonstrator Delights", 88 favourite recipes from our UK demonstrators,
UK£12.95 each
3. "Full Steam Ahead" with 74 steam cooking recipes, UK£19.95 each
-
excellent, I will see if I can get them sent to my mums place.
Caroline, would you be able to give us an idea of some of the recipes in the Fast and EAsy book and the Demonstrators book - just in case somehow they are in one of the Australian books anyway
-
i'm going to give this lemon curd a try over the weekend - for my secret santa person at work ;) (and the lady whose tree donated the lemons ;))
-
excellent, I will see if I can get them sent to my mums place.
Caroline, would you be able to give us an idea of some of the recipes in the Fast and EAsy book and the Demonstrators book - just in case somehow they are in one of the Australian books anyway
The Demonstrator Delights book is completely different to Oz book. The Fast and Easy Cooking looks like it's got some of the same basics stuff at first glance, but I decided to get Everyday Cooking anyway because they had quite a lot of different recipes. I've since found that even the 'duplicated' recipes are different, meaning that I can experiment and see which version I like best (like the lemon curd recipe here :D ).
Egs from Demonstrators are All in one lamb curry and rice, chelsea buns, celery cantonese, chicken chasseur, etc, etc). From Fast and Easy: elderflower cordial, orange squash, trout with pesto, tomatoes and vegetables, fish couscous, gefilte fish, fish pie, various jams and chutneys, hungarian goulash, lamb curry, burgers stuffed with goats cheese, etc, etc, etc.
Hope this helps
-
i just made it this morning - yum!!!
i think the hardest bit was zesting the lemons which i am not keen to repeat! has anyone found a good way to chop the peel in the tmx?
anyway, i doubled the recipe and was disappointed in how much it made - obviously my jars were FAR bigger than theirs!
agree with caroline about the cooking time, definitely needed to be 7 minutes not 4.
thanks caroline!
(http://farm4.static.flickr.com/3046/3106488722_b1dfc9b622.jpg)
-
Karen, your lemon curd looks lovely. My next batch will be the UK recipe. Which of the two recipes do you prefer? Great photo too.
-
i havne't made the other yet, might attempt it this week ;) (my gf gave me all the lemons off her tree, they are such yummy ones too!)
-
i think the hardest bit was zesting the lemons which i am not keen to repeat! has anyone found a good way to chop the peel in the tmx?
Hi. I usually put the sugar and the lemon zest in the bowl and mix both on speed 9 for approx. 15 seconds.
I'll try this recipe too ;)
-
anyway, i doubled the recipe and was disappointed in how much it made - obviously my jars were FAR bigger than theirs!
(http://farm4.static.flickr.com/3046/3106488722_b1dfc9b622.jpg)
Could well be bigger than ours. Or maybe the lemons we're using are a bigger variety? We don't have the luxury of picking them off our own trees, of course (I wish!), so maybe the lemons we get at the supermarket are bigger??? I'd tell you the size of our jars - if only I knew! Mine have been recycled so many times I haven't a clue what the label said originally ;D
-
Hi. I usually put the sugar and the lemon zest in the bowl and mix both on speed 9 for approx. 15 seconds.
I'll try this recipe too ;)
[/quote]
Me too! It works really well & smells divine. I do this when making jams and include quite a bit of the pith, which I think helps the jam set better (more pectin?).
-
Egs from Demonstrators are All in one lamb curry and rice, chelsea buns, celery cantonese, chicken chasseur, etc, etc). From Fast and Easy: elderflower cordial, orange squash, trout with pesto, tomatoes and vegetables, fish couscous, gefilte fish, fish pie, various jams and chutneys, hungarian goulash, lamb curry, burgers stuffed with goats cheese, etc, etc, etc.
Caroline, please post the gefilte fish recipe. Mums coming over next week for 2 weeks and that will really make her very happy!
-
Ps I made Lemon Meringue Pie yesterday! not much left to post the picture! Sorry guys! Must admit the lemon curd I made did look more yellowy ??? must be because I only used yolks and saved the whites for the meringue ;D Absolutely delicious!
-
Must admit the lemon curd I made did look more yellowy ??? must be because I only used yolks and saved the whites for the meringue
Might be those Spanish double-yolkers - our yolks vary in colour a lot.
-
i just made it this morning - yum!!!
i think the hardest bit was zesting the lemons which i am not keen to repeat! has anyone found a good way to chop the peel in the tmx?
I'm assuming that we all know the 'peel thinly with a potato peeler, then put strips in TMX with sugar and blitz (for this recipe 20 seconds / speed 10) - but just in case, I've posted it here.
In the new edition of the Fast and Easy Cooking book this is now a 2 part adding of the ingredients, with the zesting as stage 1 (20 secs / speed 10) then add everything else, mix 15 secs / speed 6 as stage 2, before inserting the whisk - same as before.
-
Thanks CAroline - THINLY is the important thing - so very, very thin or it really doesn't work at all
-
has anyone tried freezing the rind before blitzing?
-
No, but it may help !! Still love my microplane
-
No, but it may help !! Still love my microplane
Same here ;D I haven't regarded zest as being anything to blink at since having mine, it makes it so easy.
I did it the potato peeler / TMX route with yesterday's batch of lemon curd. It wasn't difficult, but it was definitely more effort than with my microplane. Plus the outcome wasn't quite as smooth. Not that it was in anyway unpleasant or 'bitty' - just that it was possible to see that zest had gone into the curd. I'll stick to my microplane in future.
-
Made this today. Had 2 small lemons, so used them. I didn't bother with the zest, and probably just as well as it's pretty strong. Absolutely delicious on homemade bread! Will have to do a double batch next time, as it doesn't last long in this house.