Lemon & Lime Curd Pots



Is love in the air this week in your house? Perhaps you want to spoil your "partner in crime" or your children or perhaps you want to spoil yourself with a little treat. Whatever the answer is with Valentines Day just around the corner this cheesecake will bring joy to whomever you prepare it for!


When I was growing up there was always a jar of lemon curd in the fridge. The beauty with curd is that it is so versatile. Whether it be in cakes, as a tart, a topping for pavlova its a recipe that you can make use of and its quick to make.


As Valentines Day falls on a Friday the preferable option if you are like me is to be able to prepare a special yet quick meal after the end of a busy week. This dessert has you covered. It is quick and easy and looks so great that your loved one(s) will think you spent hours slaving over it.


Prep 10 min // Cook 20 min


INGREDIENTS

Zest 1 lime

Zest of 1 lemon

180g sugar

65g of fresh squeezed lime juice

65g freshly squeezed lemon juice

125g butter for curd and additional 200g butter for the biscuit crumble

3 eggs

1tsp vanilla essence

300ml bottle thickened cream

1 packet of butternut snap biscuits


THERMOMIX METHOD


Biscuit base

  1. Add biscuits to the bowl and blitz 10sec/sp9 and scape down bowl. Repeat until a fine crumb is achieved and transfer to a bowl.

  2. Add 200g butter and melt 4min/60deg/sp1. Return the biscuit crumb to the bowl and mix 10sec/sp4.

  3. Place crumb in fridge to chill until assembly.

Curd

  1. Place the sugar and zest from lemon and lime in bowl and blitz 5sec/sp9.

  2. Scrape down the bowl. Add sugar, lemon and lime juice, 125g butter and 3 eggs to the bowl.

  3. Cook 15min/80deg/speed2.5.

  4. Transfer curd to a bowl and chill until assembly.

Cream

  1. Insert butterfly whisk to the bowl. Add cream and vanilla essence.

  2. Mix on speed 3 until whipped into peaks.

  3. Remove from bowl and place in fridge until assembly.

Assembly

  1. In a glass press biscuit crumb down into the base of glass pots or glasses.

  2. Place a spoonful of whipped cream over the biscuit crumb.

  3. Place a spoonful of the lemon and lime curd over the top of the whipped cream and repeat this layer again.

  4. Place small amount of lime and lemon zest on top of the final curd layer for decoration.

  5. Store in fridge and remove immediately prior to serving.

NON THERMOMIX METHOD

Biscuit crumb

  1. In a food processor blitz the biscuits until a crumb is formed.

  2. In a microwave melt 200g butter at 30sec intervals until fully melted.

  3. Add the melted butter to the food processor and combine until a firm crumb is formed.

  4. Place in a bowl and chill until assembly.


Curd

  1. Heat water in a saucepan to a medium simmer and check that a stainless steel bowl will fit on the top.

  2. In the bowl whisk the eggs, sugar and juice with a wire whisk until combined.

  3. When the water is simmering place the bowl over the saucepan, add the zest and whisk continuously until the mixture has thickened (about 5-10 minutes).

  4. When thickened remove from the heat and whisk in the butter pieces one at a time until melted.

  5. Place the bowl in the fridge to chill until assembly.


Cream

  1. Pour thickened cream and vanilla essence into a bowl and beat until stiff peaks are formed.

  2. Place in the fridge until assembly.

Assembly

  1. In a glass press biscuit crumb down into the base of glass pots or glasses.

  2. Place a spoonful of whipped cream over the biscuit crumb.

  3. Place a spoonful of the lemon and lime curd over the top of the whipped cream and repeat this layer again.

  4. Place small amount of lime and lemon zest on top of the final curd layer for decoration.

  5. Store in fridge and remove immediately prior to serving.

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