AuthorLe-ThermiqueCategorySauces,Dips,PasteDifficultyBeginnerINGREDIENTS :
2 lemons zest
90 g lemon juice
2 eggs
2 extra egg yolks
80 g unsalted butter, roughly chopped
160 g caster sugar
COOKING METHODS :
1
- Peel the 2 lemons zest skin and place in the mixing jar. Finely grate.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10
2
- Insert the butterfly whisk.
- Add the rest of the ingredients and saute.
Settings: Timer: 14 Minutes / Speed: 4 / Temperature: 80°C
3
- Pour lemon curd through a strainer (to remove any remaining zest) and into a container.
- Then cover the surface with cling film to prevent a skin forming. The curd will continue to thicken as it cools down.
4
- Store in the fridge and consume within two weeks.
Nutrition Facts
0 servings
Serving size
Ingredients
INGREDIENTS :
2 lemons zest
90 g lemon juice
2 eggs
2 extra egg yolks
80 g unsalted butter, roughly chopped
160 g caster sugar