Whipped Lemon Cream
This looks like lemon curd or butter, but is far different in that it is an emulsion. It has almost the same ingredients, but it is the method that is quite different. I am newly infatuated with this version as it is PERFECT for tartlets, pastries or desserts. Of course it is still amazing on sourdough, but hello...dessert ideas coming your way soon with this incredible new discovery in lemony science.
I hope you give it a whirl. It is well worth the effort and as we all know, the gifting season is but a month or two away, this will make any lemon fan swoon were you to give them a pretty jar. Yummy.
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- 220 Grams Raw Caster Sugar BUY
- 3 lemons, finely grated zest
- 200 Grams fresh lemon juice
- 4 eggs
- 2 egg yolks
- 10 Drops doTERRA lemon oil (optional, but wow!) BUY
- 250 Grams Butter cubed BUY
Place sugar and lemon zest into the Thermomix bowl and mill 10 sec/speed 10.
Add juice, eggs and yolks and cook 10 min/80°C/speed 5.
Cool the mixture in the Thermomix bowl until it has registered at around 37°C. This will take quite some time. To speed it up, scrape the mixture into a bowl and cover until cooled. Add the lemon oil if using.
Dice the butter and add to the cooled mixture through the hole in the lid, 10 sec/speed 6 per piece. Do this until all of the butter has been whipped into the lemon mixture. Insert the Butterfly and whip 1 min/Butterfly/speed 4.
Scrape into sterilised jars and seal. This will keep for at least 6 weeks in the fridge. It is pipe-able once completely cold. It is perfect for pastry, filling macarons, scooped straight from the jar into your mouth, and of course any other use you may have for a delicious lemony cream.
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