Name: Thermomix Lemon Curd
Prep time: 2 min
Cook time: 14 min
Total time: 16 min
Ingredients: 150 ml lemon juice (about 3-4 regular-sized lemons); 2 teaspoons lemon zest; 170 g unsalted butter (cut into small cubes); 4 large eggs; 1 large egg yolk; 220 g white sugar (either granulated or caster sugar)

If you love lemon curd but don't love standing at the stove constantly whisking, this Thermomix version does all the work for you. It takes just 14 minutes of hands-free cooking, then a little longer in the fridge to set. The result is smooth, silky and tangy, with just the right amount of sweetness (no scrambled eggs in sight!).

This recipe makes a large batch, around 500ml (2 cups). It will last for a couple of weeks in the fridge.

Lemon curd in a glass jar with white spoon and bluey white tea towel.

FEATURED REVIEW
"This lemon curd is delicious. I have tried other Thermomix recipes for lemon curd, but this is the best one."
VERONICA

There are endless ways to enjoy lemon curd. My favourite is spooned over my lemonade scones. It's also lovely spread on toast or crumpets, swirled through yoghurt, spooned over pavlova, or used in place of jam in jam drops and jam tarts.

Here's a Look at the Ingredients

Four ingredients on a worktop: a plate of cubed unsalted butter, a bowl of white sugar, four lemons, and five brown eggs, each labelled accordingly.

Lemons - fresh lemons are best for the brightest flavour, you'll need about 3-4 depending on how large they are.
White sugar - either caster or granulated.
Unsalted butter - cut into small cubes so it melts evenly.
Eggs - use large eggs, plus one extra yolk for a richer curd.

These photos are intended to give you a helpful visual overview of the recipe. You'll find the exact quantities and detailed instructions in the printable recipe card at the bottom of this post.

Visual Step-by-Step Guide

butter, eggs, lemon juice and sugar in a thermomix bowl.

Insert the butterfly whisk. Add all the ingredients to the Thermomix bowl.

Cook for 14 min/80°C/speed 3, with the measuring cup on, until thick. Pour into a large heatproof jar or two smaller ones. It will continue to thicken as it cools.

Lemon Curd Tips

Strain for extra smoothness: If you want an ultra-silky curd without any bits of zest, press it through a fine mesh sieve before transferring to jars.

Zest carefully: Try to avoid catching the white pith beneath the yellow skin. The pith is bitter and can affect the overall flavour of the curd.

Thermomix models: I first made this recipe in my TM31. I now use a TM6, but still use the manual settings rather than the Thicken Mode, because I know the recipe works. You'll find the manual settings in the recipe card below.

⭐️ Did you make this Lemon Curd? I'd love to hear what you think - please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.

📖 Recipe

Lemon Curd in a glass jar with white spoon and blue/white tea towel.

Thermomix Lemon Curd

4.30 from 17 votes

Make the perfect lemon curd in the Thermomix without scrambling the eggs. This method works for all Thermomix models, including the TM6 and TM7.

Print Recipe Pin Recipe

Prep Time:2

Cook Time:14

Total Time:16

Servings: 500 mls

Author: Vicki Newton

Ingredients

150 ml lemon juice about 3-4 regular-sized lemons
2 teaspoons lemon zest
170 g unsalted butter cut into small cubes
4 large eggs
1 large egg yolk
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 lemon curd into a heatproof jar or container and cover the surface with clingfilm to prevent a skin forming. Once cool, remove the clingfilm.