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Sugar Free Lemon Curd/Butter


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Ingredients

4 bottle(s)

Sugar Free Lemon Curd/Butter

  • 90 g Erythritol
  • 120 g Butter
  • 125 g freshly squeezed lemon juice
  • 6 egg yolks
  • 6
    14min
    Preparation 7min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
  • 9
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Recipe's preparation

  1. -Mill erythritol 10 seconds/speed 9. You want to make sure this is as fine as possible otherwise it will crystalise as the curd cools.
    -Remove erythritol from TM6 bowl with spatula into a clean dry bowl and set aside.
    -Add butter and heat 3 minutes/80c/Counter-clockwise operationspeed 1
    -Insert butterfly and add powdered erythritol, lemon juice and yolks cook 4minutes/80c/speed 2.5
    -Pour into sterilised jars and seal
    -Keep in fridge for 2-3 weeks
10

Accessories you need

11

Tip

I used 4 120 ml jars.

Can substitute erythritol for xylitol

Can use whole eggs the resulting curd will just appear lighter in colour and you also run the risk of the egg white curdling. If this happens just strain the curd through a sieve.

For a thinner spread reduce the amount of egg yolks. I doubled the recipe but only used 9 egg yolks, perfect for adding to yoghurt and fine to use as butter on your bread/crumpets but too thin for tarts.


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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