A Canadian Foodie's Christmas: Lemon Curd and Lemon Custard

For all of my Thermomix Clients and Friends: Try it, you will love it!

This recipe is the best curd for a French Lemon Tart that I have ever had. I was really excited when I tasted the silky smooth, though tart, buttery goodness. And, the addition of the white chocolate would make the perfect ganache for a French Macaron. I will make Lemon French Macarons now that I have this recipe…. ah!!!!… soon!

 

For now, I need to make some more of this, plop it into my fridge and fill my frozen mini tart shells with a dollop of this perfect puckery pleasure whenever I have guests!

 

Lemon Curd and Lemon Ganache

Ingredients:

• zest of three lemons
• 160g lemon juice, freshly squeezed after zesting
• 160g egg yolks (usually 8 yolks)
• 100g sugar
• 180g solf butter
• 650g Callebeault B2 white, or Valrhona Ivoree chocolate (for ganache)

Instructions:

1. Add everything except the chocolate to the TM bowl; cook for 4 minutes at 90°C on speed 3; scrape down the sides of the bowl with the spatula
2. Cook 3 minutes at 90°C on speed 3; cool to 60°C, if making the ganache
3. This is exquisite curd for a French Tart at this point: pour it into a waiting shell, or into a tightly sealed container; refrigerat
4. For the ganache, when cooled to 60°C, add the chocolate; process 45 seconds at speed 3; and another 45 seconds at speed 7
5. Store in the refrigerator in a tightly sealed container

And here is a video from Chef Laurent in Australia making his favourite recipe for a lemon tart. It can’t be as scrumptiously devine as the one above, or can it? I cannot imagine it. In any case, he doesn’t share his complete recipe, but it is a great eye view into what the thermomix can do!

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