{"id":2362,"date":"2011-08-02T21:16:59","date_gmt":"2011-08-02T13:16:59","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2362"},"modified":"2014-12-06T12:48:47","modified_gmt":"2014-12-06T04:48:47","slug":"lemon-curd","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/lemon-curd\/","title":{"rendered":"Lemon curd"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Like many other households, winter tends to be the time of year when comfort food hits our table.\u00a0 Dishes like curry, pasta, casserole and all those heart warming things that make you feel snug when it is cold outside.\u00a0 And while I love all that\u00a0winter brings at times I can\u2019t help but feel somewhat weighed down and longing for a little warmer weather.<\/p>\n

However, one of my favourite things about the cooler months is the citrus season.\u00a0 G\u2019s Mum has several lemon trees and a gorgeous lime tree too.\u00a0 More often than not, I am the fortunate recipient of the luscious fruit that the trees produce and finding ways to use them is a lot of fun!<\/p>\n

I have been making lemon curd for many years and it is one of my favourite things to make to use an abundance of fruit.\u00a0 Normally I would grate the zest by hand, sieve the eggs and add the lemon juice and sugar.\u00a0 Then I would stand at the stove for twenty minutes stirring the mixture until it reached the desired consistency.\u00a0 Although I really wanted to make it this year I didn\u2019t want to it the traditional way\u00a0because I simply didn\u2019t have the time.<\/p>\n

After looking at a few different methods I decided to put my faith into \u201cHermie\u201d (our trusted Thermomix).\u00a0 The recipe almost looked too simple.\u00a0 The result of me contributing five minutes of my precious time and Hermie doing the rest was an amazingly rich, creamy, tangy curd with a bright yellow hue that\u00a0reminded me of summertime and the warmer weather to come!<\/p>\n

lemon curd (recipe\u00a0from “My Way of Cooking” Cookbook by Thermomix)
\nmakes\u00a0approx\u00a0600ml<\/span><\/p>\n

Ingredients
\n<\/span>240g\u00a0(1 cup\/8 ozs)\u00a0sugar
\nlemon peel of 2 organic lemons
\n125g (1 stick\/4 ozs) unsalted butter, cut into pieces *for dairy free,\u00a0use coconut oil
\n3 x 60g\u00a0eggs
\n150g (\u00bd cup plus 1 tablespoon) freshly squeezed lemon juice (3-4 lemons)<\/p>\n

Preparation
\n<\/span>Place sugar into TM bowl, mill for 15 seconds on speed 10.
\nAdd lemon peel, mill for 20 seconds on speed 10.
\nScrape down jug, add butter, eggs and lemon juice.\u00a0 Cook for 20 minutes at 90\u00b0C on speed 2, without measuring cup.
\nInsert measuring cup and mix for 25 seconds at speed 6.\u00a0 Pour into 2\u00a0hot washed\u00a0jam jars with twist-off lids and close immediately.\u00a0 Cool completely before storing in the fridge.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *I used Meyer lemons which gave this a fantastic yellow colour.\u00a0 *I used sterilised jars to ensure these would keep as long as possible.\u00a0 *I love to make mini tart cases and fill them with lemon curd for a quick dessert.\u00a0 * This can be served on wholemeal toast for breakfast.<\/p>\n

\"\"<\/a><\/p>\n

ease: 9\/10.<\/strong> The hardest part is peeling the lemons.
\nprep time: 10mins.<\/strong>
\ncooking time: 21mins<\/strong>
\ntotal:\u00a0\u00a031 mins<\/strong> + cooling time.<\/p>\n

taste: 8\/10<\/strong> \u2013 This was a well balanced curd with a fantastic colour.\u00a0 The consistency was lovely and thick just like my traditional method version.<\/p>\n

would I make it again:<\/strong> Absolutely. <\/strong>When the season brings you lemons, make lemon curd! \ud83d\ude42<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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Like many other households, winter tends to be the time of year when comfort food hits our table. Dishes like curry, pasta, casserole and all those heart warming things that make you feel snug when it is cold outside. And while I love all that winter brings at times I […]<\/p>\n","protected":false},"author":2,"featured_media":2365,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[87,57,81,58,31,28,54,48,42,35,65],"tags":[15,127,128,101,124,119,113,107,135],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2362"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2362"}],"version-history":[{"count":15,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2362\/revisions"}],"predecessor-version":[{"id":2373,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2362\/revisions\/2373"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2365"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2362"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}