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.
Notes
Nutrition
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