How to Make Fresh Homemade Lemon Curd Using Airfryer

Since the husband commented that I should share recipes which are not sweet, I shall share something sour - so it's lemon curd this time! *cheeky grin*.

I didn't really have an end in mind about what I was going to do with the lemon curd - maybe it could be for a fruit tart like one of the yummy ones I saw at Fruit Paradise (who just loves looking into their glass display fridge like me?), or just as a jam. Since it could be kept for a few weeks in a sealed jar, I decided to just make it first.

I really love the lemon curd's tangy fresh lemon taste, with a pleasantly sweet aftertaste. Below is my adapted recipe for the airfryer and some tips. For those who are using the conventional method using a normal heating pan (instead of an airfryer), I have included the original recipe too. Enjoy!

Recipe

Yield: 1 bowl (Chinese rice bowl size)

Directions

1. In a large bowl, beat the butter and sugar with an electric/ hand mixer for about 2 min.

2. Slowly add the eggs and yolks. Beat for 1 min. It will turn into a fresh-yellow colour.

3. Mix in the lemon juice.

Tip: At this point, the mixture will look curdled. The curdled texture will disappear when the butter in the mixture melts in Step #4.

4. Put the mixing bowl into the airfryer. Increase the heat slowly, while opening the basket every 1 to 2 minutes  to stir and make sure that the mixture doesn't boil. Start at 80 degrees for 3 min, then 90 degrees for 3 min, 100 degrees for 6 min, 110 degrees for 6 min, 120 degrees for 6 min. Hence, total 24 min. Just be patient; you will yield the most perfect results :)

[If you are not using airfryer: In a heavy-based saucepan, heat the mixture over low heat until it looks smooth. Increase the heat to medium and stir constantly until the mixture thickens.]

Tip #1: Don't use aluminium bowl in the airfryer, as the acids in the lemon will mix with the aluminium to give an awful metallic taste. Stable metals like stainless steel is ok. Otherwise, use porcelain to be safe.

Tip #2: So, how do you know when to stop heating the mixture? If you dip a spoon into the curd, it will be thick enough to coat the spoon. Otherwise, if you have an oven thermometer, you can stop when the mixture reaches about 80 degrees Celsius. 



5. Remove the curd from the heat and transfer into another bowl. If there are bits of hardened yellow liquid, use this chance to remove them.

6. Press plastic wrap on the surface of the lemon curd to keep a skin from forming. Chill the curd in the refrigerator overnight. The curd will thicken further as it cools, into a texture similar to honey like this:  

If you have tried this recipe too, share your photos with us!

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