This Thermomix lemon curd is bright, tangy, and delicious! It requires only 4 ingredients and 14 minutes of cooking time.
FEATURED REVIEW
"This lemon curd is delicious. I have tried other Thermomix recipes for lemon curd, but this is the best one."
VERONICA
Making lemon curd in the Thermomix is super easy and saves a lot of effort standing over a hot stove constantly whisking away.
Once you make it you'll be hooked. Enjoy it on toast, scones, pancakes and more.
Why You'll Love This Recipe
- The Thermomix cooks the curd at a constant temperature of 80°C, which prevents it from overcooking.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Caster sugar - or granulated sugar.
- Unsalted butter - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary greatly.
- Lemons - lemon juice and zest.
- Eggs - I use four whole eggs and one egg yolk (large size). There are different variations, but I love this version because it gives the curd a lovely yellow colour.
Step-by-Step Directions
- Insert the butterfly whisk into the Thermomix bowl. Place all the ingredients into the mixing bowl.
- Cook for 14 mins/80°C/speed 3 until thick. Pour into a large jar or two smaller ones. It will continue to thicken as it cools.
Some recipes call for straining the lemon curd before it sets to remove the zest and pith. I don't worry, as it's messy and creates more washing up, and I find the cooked zest barely noticeable.
Storage
Transfer the lemon curd to a container or sterilised jar, then cover the surface with cling film to prevent skin from forming. Allow it to cool on the benchtop, then store it in the fridge for up to two weeks.
📖 Recipe
Thermomix Lemon Curd
Ingredients
- 150 ml lemon juice, about 4-5 lemons
- 2 teaspoons lemon zest
- 170 g unsalted butter, cut into small cubes
- 4 large eggs
- 1 egg yolk, from a large egg
- 220 g white sugar, either granulated or caster sugar
Instructions
- Insert the butterfly whisk. Add the lemon juice, zest, butter, eggs and white sugar to the Thermomix bowl. Cook for 14 min/80°C/speed 3, with the measuring cup on.
- Pour the curd into a container or jar and cover the surface with clingfilm to prevent skin from forming. The curd will continue to thicken as it cools. Once cool, the clingfilm can be removed.
Sabino says
Delicious recipe, thanks! What I did to avoid having the lemon zest present in the final curd, I pulverized the granulated sugar together with the lemon zest (1 minute/Speed 10) and obtained a powdered-lemon-infused-yellowish-sugar, which I added to the mix. This way, you add the zest and obtain a smooth, silky lemon curd, keeping the intense flavor of the zest and the lemons' juice! Enjoy!
Kim Salmon says
THE most delicious, quick and easy recipe ever! Just coming into spring so great way to use up my lovely ripe lemons and the basket of uncollected eggs I found now my hens are all back laying. I love a really punchy lemon flavour so I thinly peeled all my lemons and blitzed with the sugar to get a fragrant and zestier final curd. Immediately put on a second batch to gift the in-laws. Will absolutely be pocketing this recipe, so so thankful!
Carole Ruta says
How much in volume - lemon juice ??
My lemons are pretty small
Tks
Vicki says
Hi Carole, the average lemon yields approximately 2-3 tablespoons of juice. Therefore for this recipe I would use between 6-9 tablespoons. Kind regards, Vicki.
Veronica Edney says
This lemon curd is delicious. I have tried other Thermomix recipes for lemon curd but this is the best one.
Vicki says
Thanks Veronica - so glad you enjoyed it!
Emma Morris says
I have to agree - It's thick, lush and ready to be eaten with a spoon 🙂 Winning recipe.
Vicki says
Thank you for your lovely comment Emma, so glad you enjoyed it. Vicki