Liquid Egg X Vitamix lemon curd

Prep Time: 10

Cook Time: 6

Serves: 12

Using just 5 ingredients, our lemon curd recipe is the perfect base for lemon meringue pie or as a tart, sweet topping for your favourite dessert, made even easier by a Vitamix mixer.

120ml lemon juice
5 Clarence Court hen eggs
335g granulated sugar
A pinch of salt
Zest of 3 lemons
100g unsalted butter, cut into cubes

Place the lemon juice, eggs, sugar, salt and zest into the Vitamix container and secure the lid.

Turn the machine on and slowly increase the speed to Variable 10, then to High. Blend the mixture for 5 minutes and once blended, reduce the speed to Variable 5. Remove the lid plug and slowly add the butter, 1 piece at a time, through the lid plug opening. Make sure the butter has been incorporated fully between each addition.

Replace the lid plug and increase the speed to Variable 10 then blend the mixture for 30 seconds – your lemon curd should be smooth and runny whilst warm from being blended.

Allow the lemon curd to cool to room temperature before refrigerating. Once thickened in the fridge to your liking, enjoy in your favourite bakes or slathered generously on top of fresh bread.

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Liquid Egg X Vitamix lemon curd

Prep Time: 10 | Cook Time: 6 | Serves: 12

Using just 5 ingredients, our lemon curd recipe is the perfect base for lemon meringue pie or as a tart, sweet topping for your favourite dessert, made even easier by a Vitamix mixer.

Method

Place the lemon juice, eggs, sugar, salt and zest into the Vitamix container and secure the lid.

Turn the machine on and slowly increase the speed to Variable 10, then to High. Blend the mixture for 5 minutes and once blended, reduce the speed to Variable 5. Remove the lid plug and slowly add the butter, 1 piece at a time, through the lid plug opening. Make sure the butter has been incorporated fully between each addition.

Replace the lid plug and increase the speed to Variable 10 then blend the mixture for 30 seconds – your lemon curd should be smooth and runny whilst warm from being blended.

Allow the lemon curd to cool to room temperature before refrigerating. Once thickened in the fridge to your liking, enjoy in your favourite bakes or slathered generously on top of fresh bread.

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Ingredients

120ml lemon juice
5 Clarence Court hen eggs
335g granulated sugar
A pinch of salt
Zest of 3 lemons
100g unsalted butter, cut into cubes