Super Easy Lemon Curd in the Vitamix

some people are sweet and tart
some people are deep and dark
some people are on the fence...?

BUT this dessert ?..... 'til death do us part.

please excuse my attempt at Valentine's poetry, but someone has to get a bit sappy around here.    Valentine's Day is all about cards, flowers, chocolates and desserts of any kind, but in my books it's yet another FREE-DAY of all treats coming my way.

this one is super easy to whip up.  the lemon curd takes minutes and you can make some delicious truffles ahead of time.  i have quite a few truffle recipes to browse if you go to the search bar in the right column.  OR in a pinch...just go out and buy some at your favorite chocolatier.
IMPORTANT NOTE...you must use a high powered blender such as a Vitamix or maybe a Blendtec.

5 minutes prep

5 minutes blend

wait for it to set...OR DON'T

try not to lick the container with sharp blade until your tongue falls off.

photo sitting in the car...lolololl.

so easy i made it in the garage !...

let me explain...i was all "mise en place" in the kitchen, but "someone" wanted to watch football in the kitchen with his lunch.  my Vitamix and i moved to the garage.

done in 5 minutes !

EASY LEMON CURD in the VITAMIX

recipe from the VITAMIX CREATE book

i found the recipe through Holly at"A Baker's House"on Pinterest...a fabulous blog with delicious goodies galore.

1/2 cup Meyer lemon juice

zest from 3 Meyer lemons
5 large eggs

1 1/2 cup granulated sugar

pinch of salt

1/2 cup unsalted butter, room temp.

1/2 vanilla bean scraped

put juice, zest, eggs, sugar and salt in the blender starting on variable #1...slowly increase to #10.  let it rip for 5 minutes.  lower speed to #3.  remove small lid cap and add butter and vanilla bean scrapings.  blend for 30 more seconds.  remove, strain through fine mesh strainer, let come to room temp. and refrigerate for a few hours.  will keep in the fridge for at least a week.

NOTE...this has a light and airy texture.  not like regular curd that seems to be a bit more heavy like pudding.  i do not think it will hold it's shape if using in a large lemon tart and cutting perfect slices.  maybe it's best for individual tartletts....or maybe i will play with the ingredient amounts...a little less juice perhaps ?

oh just go ahead and spread it on anything...ENJOY

IT'S REALLY FINGER LICKIN' GOOD !!!

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