Well hello there and welcome to my little corner of the interwebs. I decided to combine my love for cooking and photography together with my inner computer nerd to create this little space for myself, because what the internet really needs is yet another food blog… I’m often asked for the recipe of something I’ve cooked so this is a great way to put them all in a central place.
I thought I’d start with one of the most requested things I cook – lemon butter, also known as lemon curd. I’ve always loved lemon butter in pretty much whatever form it comes in whether it’s a lovely lemon tart with deliciously crumbly pastry and that sweet and tangy filling, or even straight from the jar with a spoon! It’s been peak production season for lemon butter ‘round here lately as all the lemon trees have been prolifically producing fruit over the last few months.
I mostly make it in the thermomix (yep, I’m one of THOSE people!) because it’s so super simple but I’ve also included a recipe for making it on the stovetop. It really is completely idiot proof when cooking it in the thermo, just chuck all the ingredients into the bowl together, set it to cook and come back when it’s done. There’s a couple more steps than that when cooking it on the stove, but I promise it’s not difficult.
I like it best when it has a lovely sharp and tangy flavour, which is why there is so much lemon juice. And while I like the extra kick you get with adding lemon zest, I don’t like the way the “bits” feel in your mouth. I much prefer the smooth creamy texture you get without it.
So here it is, my recipe for a deliciously tangy lemon butter.
- 100g lemon juice (the juice of approx. 3 lemons)
- 100g sugar
- 2 eggs
- 80g butter, cut into chunks
- Insert the butterfly attachment
- Add all ingredients to the TMX bowl
- Cook for 8 mins at 80 degrees on Speed 3
- Put the eggs, sugar and lemon juice into a small saucepan and whisk together until the sugar is dissolved
- Place over medium-low heat and stir gently until the mixture starts to bubble and thicken
- Once it starts to thicken, turn the heat down low and add the butter a couple of chunks at a time, waiting until each lot has melted before adding the next
- Pour the lemon butter into a container or jar and store in the fridge.