THERMOMIX ® RECIPE

1 Lemon Drop Cookies (sugar free | egg yolk cookies)

Recipe's preparation

Lemon Curd (sugar free)

**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.

Cookie Dough (egg yolk | sugar free)

Preheat oven to 180 degrees and line a baking sheet with parchment paper.
"No counter-clockwise operation" 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.


Using clean fingers, poke a hole and create a well into the centre of cookies. To prevent sticking, slightly wet your fingers with water.


Spoon a teaspoon of lemon curd into the centre wells of the cookies.
Place the trays into the oven and bake for 10 minutes or until turned golden. If needed: Rotate trays in the oven after 8 minutes to achieve uniformed colour.
Leave to cool completely on a cooling rack, then store in an airtight container or freeze in a glad bag.