Ingredients
24 portion(s)
Lemon Curd (sugar free)
- 2 egg yolks
- 2 eggs
- 90 g Rice malt syrup, (1/4 cup see tips for additional sweeteners)
- 2 lemons, (zest + 1/2 cup juice)
- 90 g Butter
Cookie Dough (egg yolk | sugar free)
- 220 g Butter, (see tips for substitute)
- 175 g Rice malt syrup, (see tips for additional sweeteners)
- 4 egg yolks
- 360 g self-raising flour, (or plain flour + 2tsp baking powder
- 1 tsp lemon zest, grated
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6
55min
Preparation 20minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
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Recipe's preparation
- **Best made a few hours before**
Retrieve zest and 1/2 cup juice from 2 large lemons, reserve 1 tsp of zest for the cookies. - In the TMX bowl place together the eggs, rice malt syrup, lemon juice and zest, mix 3 seconds/speed 3.
(See tips for rice malt syrup substitutes). - Add butterfly and butter, cook 80 degrees 10-16 minutes/speed 3 or until your curd thickens.
(This took me about 20 minutes to reach temperature as I live in a cooler climate). - Check consititancy: coat your spatula in curd, it should hold a trail when you run your finger over the spatula.
- Place Lemon Curd into a jar, let cool on the bench before refrigerating. Store up to 6 months.
- If your curd does not thicken sufficiently within a few hours of refrigeration, pop the Curd back into your thermomix.
Option 1: add in an extra egg yolk, follow to cooking instructions using half the cook time.
Option 2: warm 2 tbs of curd slightly in the microwave, add 1-2 teaspoons of cornflour, mix.
Then add your cornflour slurry back into the TMX bowl. Cook 80 degrees 5-10 minutes/speed 3. - Preheat oven to 180 degrees and line a baking sheet with parchment paper.
Place butter and rice malt syrup into TMX bowl. Cream 2 minutes|speed 3.
(See tips for butter and syrup substitutes).- Add egg yolks and lemon zest 3 seconds|speed 4. Scrape down sides of bowl.
- Follow with self raising flour 5 seconds|speed 3, scrape down sides of bowl and repeat if necessary. (Do not overmix batter).
- **Dough will be soft and sticky** Refrigerate for 20 minutes if the dough is too warm.
Roll dough into tablespoon sized balls and place on lined baking tray. - Leave to cool completely on a cooling rack, then store in an airtight container or freeze in a glad bag.
Lemon Curd (sugar free)
Cookie Dough (egg yolk | sugar free)
Accessories you need
-
Butterfly
buy now -
Spatula
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Tip
Lemon Curd: Sweetener.
This is a zingy/tart lemon curd, which pairs well with a sweeter cookies.
To sweeten, try adding;
-a few tablespoons of granulated stevia.
-a few stevia/sugarine tablets dissolved in 1/4 tsp of lemon juice.
-a few tablespoons of granulated raw sugar (I’m not completely opposed to sugar, just low sugar baking).
**if you completely removing rice malt syrup for an alternative sweetener the Curd may become too thick, add in an extra 15-30g of butter**
Cookie dough: Butter.
Subsitute part of the butter for Philadelphia cream cheese. The cookies will be soft and fluffy when baked.
*they do not achieve an overly golden colour after baking due to lack of butter*
Cookie dough: Sweetener.
If you prefer the full sugar version of this recipe. Please refer to “egg yolk cookies” on the recipe community.
Alternatively to sweeten, try adding;
-a few tablespoons of granulated stevia.
-a few stevia/sugarine tablets dissolved in 1/4 tsp of warm water
-a few tablespoons of granulated raw sugar.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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