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 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.
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!
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 Cream of Tomato & Basil Soup 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!
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. But if you need to pick it up there are 2 handy recesses at the base either side to enable you to carry it more easily (it is heavy).
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:
- Banoffee Curd
- Easy Blackberry Curd
- Easy Lemon & Elderflower Curd
- Blood Orange Curd
- Easy Blackcurrant Curd
- Rhubarb Curd
I’m really 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. I do hope you try my 5 Minute Lime Curd and if you’d like to share a picture remember to tag @FabFood4All on social media! Check out Harts of Stur for their latest offers on this range.
Why not pin for later?
NB: This is a commissioned post for Harts of Stur and all opinions are my own.
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!
- 2 large limes zested and juiced
- 2 large eggs
- 200 g caster sugar
- 55 g unsalted butter cubed, room temperature
- Put the lime juice, eggs, lime zest and caster sugar into the KitchenAid Artisan Power Plus Blender in that order.
- Slowly turn the speed dial up to full speed (11) and blend for 4 minutes (it will heat up in this time).
- 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.
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).