This Thermomix Lemon Curd is creamy, sweet, tangy and oh so delicious! Smother it on toast or scones, or use it in a variety of desserts.
Everyone in our family completely loves this lemon curd and it really is amazingly easy to make in the Thermomix.
Whenever I make this, I have to stop myself from sticking my head in and licking the Thermomix bowl, it tastes so good.
This honestly is the best lemon curd recipe. Go on, try it for yourself - your tastebuds will thank me, even if your waistline doesn't!
What is Lemon Curd?
Lemon curd (also known as lemon butter) is kind of like a creamy lemony version of jam. It is delicious used as a spread on hot toast or in a sandwich or can be used in a variety of desserts, such as lemon meringue pie.
What is in Lemon Curd?
Hold onto your waistlines folks, because there are just four ingredients in this easy lemon curd recipe: lemons, sugar, butter and eggs. In pretty large quantities.
- Lemons - For the lemons, you use both the zest and the juice. Remember that the lemons are what will give most of the flavor and tanginess to the lemon curd, so choose nice fresh lemons.
- Eggs - This recipe for lemon curd uses two whole eggs, plus two egg yolks. You will find lemon curd recipes vary a bit on whether they use whole eggs, just the yolks or a mixture of the two. Using whole eggs will give you a lighter lemon curd, while just yolks will give you a thicker lemon curd. I have found using egg yolks only makes the lemon curd a bit too thick so I've compromised with both whole eggs and egg yolks.
- Sugar - You can use any white sugar here - caster or granulated. You are going to whizz it to a powder anyway. Do make sure you use white sugar though or it will affect the color of your lemon curd. (White sugar = nice bright color).
- Butter - I find salted butter is the best and I do not add extra salt as some recipes for lemon curd do.
How to make Lemon Curd in the Thermomix
I remember my mum making lemon curd in a bowl over a saucepan and standing at the stove stirring and stirring with her wooden spoon.
Well, you can forget all that hassle, because the good old Thermomix makes homemade lemon curd making an absolute doddle.
There's no continuous stirring required, and because you can set a constant temperature, there's no danger of your curd becoming scrambled.
First things first, you need to get your lemon zest and your lemon juice ready. There are a couple of ways you can zest your lemons.
I prefer to use my trusty Microplane zester. It is quick and easy and efficient and produces a really fine zest.
(I also use this for grating parmesan, ginger, garlic, nutmeg... - it's one of my favorite kitchen accessories!)
If you don't have one of these, you can use the small side of a box grater or alternatively you can use a vegetable peeler, then whizz the peel up in the Thermomix for a few seconds at speed 10.
For efficient juicing I recommend using a juicer of some sort. I use a simple straight forward manual one like this and as shown in the picture below.
To make the lemon curd in the Thermomix, first you add the lemon zest and sugar and whizz it up on speed 10 for 15 seconds so that it is nicely powdered and well mixed. This also helps stop you getting any zesty bits in your end product.
Now put your butterfly attachment into the Thermomix bowl.
Then all you need to do is add all the other ingredients - butter, eggs, egg yolks and lemon juice and cook it for 20 minutes at 80 degrees at speed 3. And that's it!
Beautiful, creamy and thick lemon curd is yours to pour into a jar and wait for it to cool.
(This is the point where you have to resist sticking your head in to lick the bowl).
Make sure you cover your lemon curd while it cools to avoid it developing a skin.
Ideas for using Lemon Curd
Firstly, don't lose sight of the fact that lemon curd is completely divine slathered onto a piece of hot toast. Nothing else required.
Spooned onto a fresh English scone comes a close second.
Other uses for lemon curd include
- use it in lemon meringue pie
- add it to pavlova
- make mini lemon tarts or lemon meringue tarts
- use it as a cake filling
- enjoy it on pancakes, waffles or in crepes
- fill donuts with it
- use it for lemon meringue cupcakes
- drizzle it on ice cream
Does lemon curd need to be refrigerated?
Yes it does. Lemon curd will last a good 3-4 weeks in the fridge (if it hasn't already been devoured by then).
Freezing Lemon Curd
You can also freeze Lemon curd. Pop it in an airtight container and you can store it in the freezer for up to a year. Just defrost it in the fridge for a day before you want to use it.
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- 2 Lemons (approx. 1 tbsp zest and 60g juice)
- 150g sugar
- 80g butter
- 2 eggs
- 2 egg yolks
- First zest and juice the lemons and set aside.
- Add the sugar and lemon zest to the Thermomix bowl. Mix/mill for 15 seconds / speed 10.
- Insert the butterfly attachment.
- Add butter, eggs, egg yolks and lemon juice to the bowl and cook for 20 minutes / 80 degrees / speed 3.
- Pour into a jar with a lid and cover while it cools. It will continue to thicken as it cools.
- Store in fridge.
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Amount Per Serving: Calories: 73Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 46mgSodium: 34mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 1g