Deliciously sweet and tangy Thermomix Lemon Curd that’s made in under fifteen minutes. Use it for spreading on toast, scones, pancakes, waffles, cakes and so much more.
Making Lemon Curd in the Thermomix is super easy, you only need four ingredients and it takes just fourteen minutes to cook. It saves a lot of effort standing over a hot stove constantly whisking away and is guaranteed to be lump-free.
Once you make this smooth and creamy Lemon Curd there is no going back to store-bought versions. It tastes so good and keeps in the fridge for a while so there is always some on hand.
All you need is caster sugar, butter, eggs and lemon juice and zest. I use four whole eggs and one egg yolk – there are different variations but I like this one as it gives the curd a lovely yellow colour.
Step By Step Instructions
- Insert the Butterfly whisk and place all the ingredients into the mixing bowl.
- Cook for 14 minutes/80°/speed 3 until lovely and thick – it will continue to thicken when it cools down.
Some recipes call for straining the lemon curd – I don’t bother with this as it’s messy and creates more washing up and I find the cooked zest is hard to detect.
Once cooked, pour into a container or sterilised jar and cover the surface with cling film to prevent a skin forming. Allow cooling on the benchtop then store in the fridge for up to two weeks.
Here are a few suggestions to enjoy this delicious spread:-
- Spread over Pancakes or Waffles
- Stir into Porridge
- Spread over Scones
- Spread over Cup Cakes
- Stir into Greek Yogurt
- Make mini lemon tarts
- Give as a lovely gift to someone special!
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- 3 lemons, juice and zest
- 170g unsalted butter, roughly chopped
- 4 large eggs (or 5 medium ones)
- 1 egg yolk
- 220g caster sugar
- Roll the lemons on the bench top with the palm of your hand in order to release more juice then grate and juice them.
- Insert the Butterfly whisk: Add the juice, zest, butter, eggs and sugar to the Thermomix bowl and cook for 14 mins/80°/speed 3. (with the MC on)
- Pour the curd into a container or jar and cover the surface with clingfilm to prevent a skin forming. The curd will continue to thicken as it cools down. Once cool, the cling film can be removed.
- Store in the fridge and consume within two weeks.
See recipe post for step by step photo instructions.