Lemon curd in a wooden bowl.

How to Make Lemon Curd in a Thermomix

It couldn’t be easier to make your own homemade lemon curd in the Thermomix with just 4 ingredients… and in less than 15 minutes!

A bowl of creamy lemon curd.

When you’ve got lots of lemons lying around… it’s time to make lemon curd (or our famous lemon slice, lemon and poppyseed cake or our baked lemon cheesecake!).

A wooden bowl of lemon curd.

What You Need

Just 4 ingredients!!!

And you might even have them at home already….

  • eggs
  • lemons
  • caster sugar
  • butter
Butter, sugar, lemons and eggs in bowls.

How To Make Lemon Curd In A Thermomix

Forget about the old-fashioned way of stirring lemon curd over the stove-top and hoping it doesn’t burn… the Thermomix does ALL the work in 2 simple steps!

Step 1 – Finely Grate the lemon zest

Peeled lemon zest on a plate.
Finely grated lemon zest in a Thermomix.

Step 2 – Add all of the ingredients and cook

Eggs, lemon juice, zest, sugar and butter in a Thermomix.
A Thermomix filled with lemon curd.

Straining The Lemon Curd

This is an optional step but one I like to do because I love a smooth lemon curd without any remaining zest.

Place a fine strainer over a bowl. Pour the lemon zest into the strainer and allow the lemon curd to strain through (use a spoon to help push the curd through). Discard the zest in the strainer.

Lemon curd in a silver strainer.
Lemon curd in a bowl.

Recipe Tips

Thickening – once the cooking time has finished, your curd will appear quite runny, however, it will thicken upon cooling.

Storing – lemon curd can be stored in an unopened sterilised jar in the fridge for up to 3 months. Once opened, it should be consumed within 2 weeks.

Freezing – lemon curd can be frozen in a sterilised jar for up to 1 year. Place it in the fridge for 24 hours to thaw and then consume within 2 weeks.

A wooden bowl filled with creamy lemon curd.
A wooden spoon holding creamy lemon curd.

Our Thermomix Recipe Cookbooks

If you love our recipes, then please feel free to browse our collection of hardcopy Thermomix cookbooks! All hardcopy cookbooks also come with a free eBook so you can get cooking right away!

Lemon curd in a wooden bowl.

How to Make Lemon Curd in a Thermomix

It couldn't be easier to make your own homemade lemon curd in the Thermomix with just 4 ingredients… and in less than 15 minutes!
4.83 from 17 votes
Print Pin Rate
Course: Dessert
Cuisine: British, Western
Keyword: lemon curd, thermomix lemon curd
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 10 serves
Calories: 147kcal
Author: Thermomix Recipes by Thermobliss

Equipment

  • Thermomix

Ingredients

  • Zest of 2 lemons
  • 2 eggs
  • 2 extra egg yolks
  • 165 g caster sugar
  • 80 g unsalted butter , chilled
  • 90 g lemon juice juice of 2-3 lemons – approx 6 tablespoons

Instructions

  • Peel the 2 lemons with a peeler and place the zest into the Thermomix bowl. Finely grate on Speed 10 for 10 seconds. Scrape down the sides of the bowl and repeat until only a very fine zest remains.
  • Add the eggs, extra egg yolks, caster sugar, butter and lemon juice and cook on Speed 4, 10 minutes, 80 degrees.
  • Check the lemon curd and if it's still very runny, cook for a further 1-2 minutes on Speed 4, 90 degrees.
  • Pour lemon curd through a strainer (to remove any remaining zest) and into a sterilised jar.
  • Store in the fridge for up to 2 weeks.

Notes

RECIPE NOTES & TIPS
Straining the curd – This is an optional step but one I like to do because I love a smooth lemon curd without any remaining zest.
Place a fine strainer over a bowl. Pour the lemon zest into the strainer and allow the lemon curd to strain through (use a spoon to help push the curd through). Discard the zest in the strainer.
Thickening – once the cooking time has finished, your curd will appear quite runny, however, it will thicken upon cooling.
Storing – lemon curd can be stored in an unopened sterilised jar in the fridge for up to 3 months. Once opened, it should be consumed within 2 weeks.
Freezing – lemon curd can be frozen in a sterilised jar for up to 1 year. Place it in the fridge for 24 hours to thaw and then consume within 2 weeks.

Nutrition

Calories: 147kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 15mg | Potassium: 25mg | Fiber: 1g | Sugar: 17g | Vitamin A: 299IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

Comments 40

  1. Any reason why my curd still has chunks of rind in it! I milled it until it was fine. Anyway I can fix it? I want it smooth to fill macarons

    1. Post
      Author

      Hi V, if you strain it through a fine sieve, it will get rid of any last little bits. It depends on the type of lemon you use! 🙂

    2. 5 stars
      I love this recipe! I use a Microplane to zest the lemon – an extra step well worth the effort (no more effort than straining and a lot less messy) because I love the smooth creamy texture! I just made three different recipes and had a number of friends sample….yours was #1! YUM!!!

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  2. Amazing!! Thank you!
    Has anyone made a big batch for this? Do I just increase the cooking time to 30mins if I want three servi
    ngs?

  3. HI
    can you please give an ml amount for the lemons as my lemons up here in the tropics are the size of large oranges
    Thanks

    1. Post
      Author

      Hi Clare, haha yes the tropical lemons are massive!!! I’ve just updated the recipe to help. 1 lemon = 3 tablespoons of juice (so for this recipe you’ll need 6 tablespoons). 🙂

      1. The recipe says 6tbsp of zest rather than juice. I know it’s a couple of years ago, but not everyone will read the comments.

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  4. Help please….just made Lemon curd in my Thermomix TM21.
    Doubled the quantities and added a bit more lemon juice as it needed more ‘tang’ but it has finished with a floury taste.
    Any ideas where Ive gone wrong?

    1. Post
      Author

      Hi Susan, unfortunately I can’t properly answer your question as I’ve never used a TM 21 before. I have a TM31 and Lauren has a TM5. It may have been due to the change in quantities, potentially the type of lemons used, or differences in the machines. Sorry I can’t be of any more help!!

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  5. Made this for Christmas hampers, and it’s delish! My batch was a bit Tangy-er than usual curd but nice! Almost like sherbert. I would highly recommend caster sugar. I used icing sugar and then sieved it purely because I had no caster at the time- This worked but was effort. Thanks for great recipe

  6. I love this recipe and have been knocking out jar after jar but I am wanting to double the recipe, does that mean I simply double the cooking time ?
    Thanks

    1. Post
      Author

      Hi Fiona, I wouldnt double the time. Have a play around adding a couple of minutes at a time and see how you go!

  7. Pingback: Lemon Cheesecakes | 15 Minute Recipe - Bake Play Smile

  8. Hey guys
    If you have a thermomix or even a nutribullet then you just put normal sugar into it for a few seconds and hey presto – you have caster sugar, go a few more seconds – whalla – you have icing sugar…..

  9. Pingback: Thermomix Lemon Cheesecakes - Thermobliss

  10. Love love the recipe.
    Just wondering if you have preferred lemon variety, I have a meyer lemon tree but they are so sweet I’d like a little more tang

    1. Hi Nerissa, to be honest I have never actually made this recipe with Meyer Lemons, I just use a ‘regular’ variety x

  11. Hi all
    I love lemon anything! This is a fantastic recipe and very easy, thanks. Just a note worth mentioning for some who may like it….I didn’t strain the rind out but did grind very well! Thank again

  12. Hi all
    I love lemon anything! This is a fantastic recipe and very easy, thanks. Just a note worth mentioning for some who may like it….I didn’t strain the rind out but did grind very well! Thanks again

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