- 200g caster sugar
- 6 lemons – juice of all 6 and zest of 3
- 4 free-range eggs – medium
- 4 free-range egg yolks – large
- 150g unsalted butter – cut into small cubes
- Firstly, sterilise two small Kilner jars or similar. Wash your jars in hot soapy water and rinse in clean warm water. Preheat your oven to 160-180oC. Dry the jars, upside down, on a rack for 30 minutes. Alternatively – put through your dish washer and allow to air dry, or simply fill clean jars with boiling water and leave for a few minutes to sterilize.
- Place the sugar and zest from 3 lemons into your TM bowl – 20 secs / Speed 10. Scrape down the sides of the bowl with a silicone spatula.
- Add the cubes of butter, 4 whole eggs (medium), 4 egg yolks (large) and the juice from the 6 lemons.
- Cover the lid hole with the ‘simmering basket’ – not the measuring cup and cook for 10 minutes / 90oC / Speed 2.
- Fit the butterfly (whisk) and give a further 10 minutes / 90oC / Speed 2.
- Your lemon curd should the consistency of custard and should leave a light trail when the whisk is lifted from the melange. It may appear a little ‘thin’ at this stage, but don’t worry as your curd will continue to thicken in the jars.
- Remove the butterfly whisk and insert measuring cup in the lid and give 30 seconds / Speed 6.
- Pour the hot lemon curd into warmed, sterilised jars and leave to cool. Cover each jar of curd with a disc of waxed paper or baking parchment and allow to cool thoroughly. When cool, seal with a lid and refrigerate.
- Keep in the fridge and use within two weeks.
- If you want to be absolutely sure of no lumps or bumps, pass the mixture through a fine chinois (strainer) into a sterilised bowl before pouring into your sterilized jars.
- However, if you are using a Thermomix, this shouldn’t be an issue.
- Do not use finely grated lemon zest, otherwise your curd will finish up ‘grainy’.
- This recipe is great to use with one of my favorite Christmas desserts – Limoncello Trifle with a crunch Toasted Almond Topping.