Lemon Curd in the Thermomix: a Silky, Intensely Lemony Cream

Quite a while ago I saw the recipe for lemon curd on the cooking blog La Cuina d'Aur: a very special lemon cream made in the Thermomix.

Lemon curd is made with sugar, eggs, butter and lemons. The tricky part is that it has to be cooked at a low temperature, around 80 °C (176 °F): if it reaches 100 °C the eggs curdle and the cream won't come together properly. That's why it's easier to make in the Thermomix, because you set the temperature to 80 °C and forget about everything else. It looks like pastry cream, but with a deep lemon aroma.

If, like me, you love the scent of lemon, I recommend you try this recipe.

Ingredients

• 4 lemons
• 100 g butter
• 200 g sugar
• 4 eggs

Method

Finely grate the zest of two lemons (a Microplane grater is a great ally here) and squeeze all four lemons. Strain the juice and set both aside.

Put the sugar in the Thermomix bowl and blitz it (maximum speed for 5 seconds) to turn it into icing sugar.

Add the zest of the two lemons and blitz again at maximum speed for 20 seconds. At this point you have a lemon-scented sugar that you can also use in other preparations.

Add the juice of the 4 lemons, the butter and the 4 whole eggs to the sugar. Mix for a few seconds at speed 3 so all the ingredients are well combined, then program 10 minutes at 80 °C, speed 2.

After the 10 minutes, check whether it has thickened enough; if not, give it a few more minutes. Remember it thickens a little more as it cools. It should end up like pastry cream.

It's delicious and useful for lots of things, from brightening up a yogurt to enriching a sponge cake.

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