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A spoon in a wooden bowl filled with creamy yellow lemon curd.

Thermomix Lemon Curd

The most delicious sweet, creamy and tart Thermomix Lemon Curd recipe that takes just 3 simple steps to prepare... and will be ready in less than 20 minutes!
5 from 2 votes
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Course: sauces and condiments
Cuisine: western
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 10 serves
Calories: 147kcal

Equipment

  • Thermomix

Ingredients

  • zest of 2 lemons
  • 2 eggs
  • 2 extra egg yolks
  • 165 g caster sugar
  • 80 g butter
  • 90 g lemon juice

Instructions

  • Peel the lemons with a peeler and place the zest (without any white pith) into the Thermomix bowl. Grate for 5 seconds, Speed 10. Scrape down the sides of the bowl and repeat until finely grated.
    Grated lemon zest in a Thermomix.
  • Add the eggs, extra egg yolks, caster sugar, butter and lemon juice and cook for 10 minutes, 80 degrees, Speed 4.
    A Thermomix bowl filled with sugar, eggs, butter and lemon.
  • If the lemon curd is still very runny, cook for a further 1-2 minutes, 90 degrees, Speed 4. Note: the lemon curd will continue to thicken on cooling.
    A Thermomix bowl filled with creamy yellow lemon curd.
  • Pour lemon curd through a strainer (to remove any remaining zest) and into a sterilised jar.
    A small sieve filled with homemade lemon curd.

Notes

RECIPE NOTES & TIPS
Ingredients Info:
  • lemons – I use both the zest and juice of the lemons in this simple curd recipe.
  • eggs – I use 2 eggs plus 2 extra egg yolks in this recipe. The extra egg yolks help to thicken the curd while adding an amazing flavour. This is also a great recipe for using up extra egg yolks (perfect for when you’ve made a recipe using only egg whites)
  • caster sugar – also known as superfine sugar.
  • butter – you can use either salted or unsalted butter in this recipe.
More Recipe Tips: 
Thickens on cooling - it’s completely normal for your lemon curd to be runny and sauce-like when it finishes cooking. Once chilled in the fridge, it will thicken to a beautiful curd.
Straining - you don’t ‘have’ to strain the curd through a fine sieve, however, doing so will give you the smoothest lemon curd as it removes any remaining lemon zest (and it’s definitely my preferred option).
Storing - this lemon curd can be stored in a sterilised jar in the fridge for up to 3 months. Once opened, it should be consumed within 2 weeks.
Freezing - you can freeze lemon curd 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 once opened.

Nutrition

Calories: 147kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 72mg | Potassium: 25mg | Fiber: 1g | Sugar: 17g | Vitamin A: 299IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg