LEMON CURD
This English speciality is versatile and can be used as a sweet spread on toast or scones in the traditional way, or as a cream filling for tartelettes.
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INGREDIENTS
- 7 eggs
- 200 ml lemon juice
- 400 g sugar
- Salt
- 200 g softened butter
HOW TO MAKE IT
- Weigh and measure all the ingredients, prepare them and place them ready.
- Add the ingredients to the blender jar in the following order: Eggs, lemon juice, sugar, 1 pinch of salt.
- Close the blender jar with the lid. Select the Hot soup program and press the button to run the program.
- Once the blending is finished, switch the mixer manually to level 1, remove the lid and add the soft butter in portions until the lemon curd has reached the desired creamy consistency.
- Put the lemon curd into sterile jars immediately while hot and seal. The lemon curd can last for approx 2 weeks if stored cool.
TIP
If you don’t have a blender with an automatic soup program, mix the mixture to a creamy consistency and then heat it up in a pan while stirring constantly. Add the butter in portions and continue to stir until the desired consistency is achieved.
INFO
The Zwilling FRESH & SAVE vacuum system also keeps leftovers fresh for longer. However, the leftovers should be completely cooled down.
