Ingredients
2 jar(s)
Curd
- 1/2 cup Erythritol
- 125 grams Butter
- 1/2 cup fresh lemon juice
- 1/4 cup lemon zest
- 6 egg yolks
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6
15min
Preparation 15minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
Recipe's preparation
Blitz erythritol to powder speed 9, 10-15 seconds.
Add lemon zest, speed 9, 4 sec.
insert butterfly.
add remaining ingredients.
Cook 11 minutes, 80c, speed 3
Check to see if mix coats back of spoon. If not, cook a further 3 minutes.
Decant into hot sterilised jars and seal immediately.
store in fridge up to 1 month.
Accessories you need
-
Butterfly
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Spatula TM5/TM6
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Tip
Delicious on toast, swirled through Greek yoghurt, as a tart filling or on meringue
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
Add a commentSubbed the erythritol for 3 teaspoons of natvia(...
Subbed the erythritol for 3 teaspoons of natvia( stevia)
Blimmen heck this is awesome
Blimmen heck this is awesome thankyou Dutchgirl!! I swapped out the butter for a coconut oil/ghee combo and used 2 egg yolks plus 2 whole eggs and it;s still amazing. I cant quite believe i'm not only eating sugar/lactose free yumminess, it's also GOOD for us!