90glemon juicejuice of 2-3 lemons - approx 6 tablespoons
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.
RECIPE NOTES & TIPSStraining 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.