5 Minute Lime Curd - easy power blender recipe! Fab Food 4 All (2024)

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Sponsored by Harts of Stur

I was recently asked by Harts of Stur if I’d like to road test one of their products, the KitchenAid Artisan Power Plus Blender, so after biting their hand off, I decided to make 5 Minute Lime Curd in it!

My Granny’s Quick Lemon Curd (see link below) is the quickest curd recipe I’m aware of so with the 3.5 peak HP of the KitchenAid blender I set myself the challenge of making the quickest power blender curd.

With a total blending time of around 5 minutes I think may have achieved this!

Unlike standard blenders the KitchenAid Artisan Power Plus Blender spins so fast that the friction causes heat to build up which is perfect for making curd.

You would normally whisk curd ingredients over a medium heat in a saucepan or a baine-marie.

5 Minute Lime Curd - easy power blender recipe! Fab Food 4 All (1)

How do you make 5 Minute Lime Curd in the KitchenAid Power Plus Blender?

To make the Lime Curd you turn the dial on the KitchenAid blender gradually to full power (11) for 4 minutes to mix and heat up lime juice, eggs, lime zest and sugar.

Then you turn down the speed to 6 to reduce the froth and gradually add the cubed butter, blending for a further 30 seconds.

The resulting curd is potted up into hot sterilised jars and will thicken on cooling. So simple and with no danger of over-heating or spoiling your curd!

5 Minute Lime Curd - easy power blender recipe! Fab Food 4 All (2)

What did I like about the KitchenAid Artisan Power Plus Blender?

There are 3 pre-set functions for making juice, smoothies and soup plus a cleaning cycle. I tested out my which worked really well.

I also know this is the ideal blender for making my One Ingredient Crunchy Peanut Butter as I broke my last blender making this recipe!

My daughter loves Frapuccinos at Starbucks so she was soon throwing ice, cold milk, coffee and various flavourings in the KitchenAid Power Plus to make her own version. The ice crushing ability is such a game changer!

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I love the fact that the BPA-free Tritan thermal control jug stays cool to the touch even when the contents are piping hot.

The cleaning setting is great for getting the jug free of most or all of the stuck-on food and is also dishwasher safe along with the lid and flex edge tamper (a stick for pushing food down).

I am so impressed with the design and build of the KitchenAid Artisan Power Plus Blender, the base is made of die-cast metal so there’s no danger of it moving around while in use.

However, if you need to pick it up there are 2 handy recesses at the base on either side to enable you to carry it more easily (it is heavy).

5 Minute Lime Curd - easy power blender recipe! Fab Food 4 All (4)
More fruit curd recipes for you to try!

If you have a KitchenAid Artisan Power Plus Blender then you can adapt these recipes using my 5 Minute Lime Curd method:

5 Minute Lime Curd - easy power blender recipe! Fab Food 4 All (5)

I’m looking forward to testing out more recipes in the KitchenAid Artisan Power Plus Blender as there are so many more things it can do!

I was very pleased with the speedy job it did of my Lime Curd and the hands-free time it gave me. Check out Harts of Stur for their latest offers on this range.

When you try my 5 Minute Lime Curd do leave a comment and rating.

You can also share a picture by tagging @FabFood4All on social media!

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5 Minute Lime Curd - easy power blender recipe! Fab Food 4 All (6)

NB: This is a commissioned post for Harts of Stur and all opinions are my own.

5 Minute Lime Curd - easy power blender recipe! Fab Food 4 All (7)

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5 from 19 votes

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5 Minute Lime Curd

5 Minute Lime Curd is a super quick, delicious and tangy curd made in a power blender. Perfect for spreading or using in cakes and bakes!

Course Breakfast, Preserve, teatime

Cuisine British

Prep Time 4 minutes minutes

Cook Time 5 minutes minutes

Total Time 9 minutes minutes

Servings 300 mls

Author Camilla Hawkins

Ingredients

  • 2 large limes zested and juiced
  • 2 large eggs
  • 200 g caster sugar
  • 55 g unsalted butter cubed, room temperature

Instructions

  • Put the lime juice, eggs, lime zest and caster sugar into the KitchenAid Artisan Power Plus Blender in that order.

    5 Minute Lime Curd - easy power blender recipe! Fab Food 4 All (8)

  • Slowly turn the speed dial up to full speed (11) and blend for 4 minutes (it will heat up in this time).

    5 Minute Lime Curd - easy power blender recipe! Fab Food 4 All (9)

  • Then turn the dial back down to 6, remove plug from lid and add the cubed butter a little at a time allowing each addition to be thoroughly mixed in.

  • Blend for a further 30 seconds.

  • Pot up into a hot sterilised jar/jars – makes 300 mls.

  • Store in fridge where it will keep for few weeks.

Notes

Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the curd is ready. Washed lids should be sterilised with boiling water and then left to drain. If you don’t have a power blender then follow the instructions in my Granny’s Quick Lemon Curd post (see link above).

Next Post: Slow Cooked Chicken Italian »

Reader Interactions

Comments

  1. T Brailey

    Lemon Curd is one of my favourite things. I love the tang and zest of it so will definitely be trying this one.

    Reply

    • Camilla

      Fabulous:-)

      Reply

  2. Claire Appleton

    These look lovely. I am putting hampers together this Christmas for my family I am definitely going to include these jars. Thank you for the recipe! 🙂

    Reply

    • Camilla

      Excellent Claire, they will make lovely presents;-)

      Reply

  3. Carolyn E

    Such a shock to find this seems so easy

    Reply

    • Camilla

      A power blender is such a useful thing to have!

      Reply

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5 Minute Lime Curd - easy power blender recipe! Fab Food 4 All (2024)

FAQs

Why didn't lemon curd set? ›

Why is my Lemon Curd not set? The most common reason Lemon Curds is not set is because it has not been cooked long enough to thicken the egg yolks. Lemon Curd needs to be cooked over medium-low heat for about 5-10 minutes until the curd reaches 170 degrees F in order for it to thicken.

How long does home made lemon curd keep in fridge? ›

Lemon curd will last up to 2 weeks in the fridge, so it is great to make it in advance when you need it to fill cakes and pastries.

Why is lemon curd not jam? ›

Fruit curds are distinctly different from jams, since curds are made by cooking down fruit juice with sugar rather than the whole fruit. The result is a creamier spread.

Why isn't my curd thickening? ›

Why is my lemon curd not thickening? Make sure to cook the curd until thickened and bubbling. Stir it frequently with a rubber spatula or whisk to make sure it doesn't get lumpy. Once it's cooked, add cold butter and stir until it melts and becomes smooth.

How can I thicken my curd at home? ›

To begin with, take 2 cups of milk and let it boil. Once the milk attains a lukewarm temperature add in green chili along with its stalk. Mix it and keep it a warm dry corner and cover with a woolen cap overnight. Next morning once the curd is set refrigerate the curd and enjoy restaurant-style curd at home.

How to know when curd is done? ›

Dip a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it's cooked enough and ready to cool. Curd will thicken up more once cooled completely. Spoon into a container, cover and refrigerate.

Why does my lemon curd taste like eggs? ›

If you just place all the ingredients in a saucepan without beating the butter and sugar with the eggs first, the curd tends to taste eggy.

Can we add lemon to curd to make it sour? ›

Lemon curd is one of those fillings that is really versatile. It uniquely offers a sour note to desserts that can be too sweet, and give you something that is really balanced. We'll go over some tips for lemon curd recipe success and some great ideas on how to use them in your desserts.

Is it OK to freeze lemon curd? ›

Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.

What is a good substitute for lemon curd? ›

If you don't want to use lemon curd then we would suggest using an alternative flavour of fruit curd. We have seen passionfruit, rhubarb and tart orange (or Seville orange) curds being sold online in the UK. All of these flavours would go well with summer berries.

Can you buy lemon curd in the grocery store? ›

It's kept in jars and sold in the jam aisle of the supermarket. Yet technically, lemon curd is more of a thick custard than a traditional preserve.

Does adding lemon to milk make curd? ›

Yes! If you heat milk you can create curds by adding lemon, vinegar, yogurt or citric acid.

What happens if you add lemon to curd? ›

However, some people may experience mild stomach discomfort due to the combination of acidic ingredients. If you don't have any adverse reactions, it should be fine in moderation. If you're looking to enhance the flavor, you can add more ingredients like fruits, honey, or spices to your curd and lemon mix.

How do you thicken lemon sauce? ›

Tips and Tricks
  1. Thicken: If your sauce isn't thick enough, you can make a slurry with flour and water, or you can add cornstarch to the sauce until it reaches the desired consistency.
  2. Low & Slow: To get the best, most flavorful sauce without burning it, make sure to cook it on low and slowly. Don't rush!
Dec 3, 2023

What happens when you heat lemon curd? ›

Lemon Curd will thicken once it's cooled and refrigerated. It can be difficult to reheat but I have done it successfully by placing it in a small saucepan and reheating over the lowest heat and by stirring gently. If it's reheated on a high temperature it will burn.

How does lemon juice thicken? ›

The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam.

Can you thicken milk with lemon juice? ›

In a jar or a small bowl, combine milk with vinegar or strained lemon juice. Stir and let it sit until the mixture thickens or curdles, about 15 minutes, or a few minutes more. Once the milk has the desired consistency, use it at once, or cover with a lid and refrigerate.

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