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!
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!).
What You Need
Just 4 ingredients!!!
And you might even have them at home already....
- eggs
- lemons
- caster sugar
- butter
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
Step 2 - Add all of the ingredients and cook
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.
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.
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!
How to Make Lemon Curd in a Thermomix
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.
Clewsy says
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
Clewsy says
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
Nerrisa says
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
Lauren Matheson says
Hi Nerissa, to be honest I have never actually made this recipe with Meyer Lemons, I just use a 'regular' variety x
Hazel Bannister says
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.....
Lynette says
OMG! So delicious. Thankyou for this recipe. Very easy!
Fiona says
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
Lucy Mathieson says
Hi Fiona, I wouldnt double the time. Have a play around adding a couple of minutes at a time and see how you go!
Alannah says
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
Lauren Matheson says
Thanks for the feedback Alannah, we're so glad you enjoyed it xx
Jacinta McIvor says
This is the best and easiest lemon curd I have ever made!! Thank - you
Lucy Mathieson says
Yay!! Thank you so much!! xx
Julia says
Hey 🙂 I don't have any caster sugar do you think raw or icing sugar would work?
Lucy Mathieson says
Hi Julia, we'd definitely recommend caster sugar for this recipe. 🙂
Susan says
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?
Lucy says
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!!
Clare Billett says
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
Lucy says
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). 🙂
Mel says
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.
Lucy says
Thanks for the pick up Mel! I've changed this now! xx
Anne says
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?
Anna says
I have the same question. Would love to make more at once. Has anyone tried it by now? 🙂
Pauline says
Hi,
Would the texture of this be OK to top a pavlova?
Lucy says
If you topped it straight away it would, but it might go a bit hard once it's been refrigerated. 🙂
V says
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
Lucy says
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! 🙂
V says
Fantastic. Thank you
Jade says
It does say to put through a strainer
Cath says
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!!!
Lucy says
Fantastic!!!!! Thank you so much for your lovely feedback!!
Kat - The Organised Housewife says
Ooh love anything lemony! This looks so thick and delicious.:)