I have always loved making lemon curd – it’s so versatile!! Sometimes I like to make a batch and give it away as a yummy little foodie gift for friends, but other times it gets all used up in my desserts. This is such a simple recipe. I mean, everything is simple in the Thermomix, but this is really simple!
Don’t worry if your lemon curd is still a little runny after the cooking time, it will firm on standing.
Once you’ve made your lemon curd, pour it into a sterilised jar and keep it in the fridge for 2 weeks (but I promise you that it will never ever last that long!).
You can use lemon curd in lemon meringue pie, lemon cupcakes, dolloped onto ice-cream, slathered onto scones, swirled through a cheesecake… or pretty much anything else you can think of!!
How to Make Lemon Curd in a Thermomix
Ingredients
- Zest of 2 lemons (approx 6 tablespoons)
- 2 eggs
- 2 extra egg yolks
- 165 g caster sugar
- 80 g unsalted butter , chilled
- Juice of 2 lemons
Instructions
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Peel the 2 lemons with a peeler and place the zest into the Thermomix bowl.
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Finely grate on Speed 10 for 10 seconds.
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Scrape down the sides of the bowl and repeat until only a very fine zest remains.
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Add the eggs, extra egg yolks, caster sugar, butter and lemon juice and cook on Speed 5, 10 minutes, 80 degrees.
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Check the lemon curd and if it's still very runny, cook for a further 1-2 minutes on Speed 5, 90 degrees.
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Pour lemon curd through a strainer (to remove any remaining zest) and into a sterilised jar.
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This will keep in the fridge for up to 2 weeks.
Comments 26
Ooh love anything lemony! This looks so thick and delicious.:)
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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
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! 🙂
Fantastic. Thank you
Hi,
Would the texture of this be OK to top a pavlova?
Author
If you topped it straight away it would, but it might go a bit hard once it’s been refrigerated. 🙂
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?
I have the same question. Would love to make more at once. Has anyone tried it by now? 🙂
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
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). 🙂
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?
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!!
Hey 🙂 I don’t have any caster sugar do you think raw or icing sugar would work?
Author
Hi Julia, we’d definitely recommend caster sugar for this recipe. 🙂
This is the best and easiest lemon curd I have ever made!! Thank – you
Author
Yay!! Thank you so much!! xx
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
Thanks for the feedback Alannah, we’re so glad you enjoyed it xx
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
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!
OMG! So delicious. Thankyou for this recipe. Very easy!
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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…..
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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
Hi Nerissa, to be honest I have never actually made this recipe with Meyer Lemons, I just use a ‘regular’ variety x