Jump to recipe
This makes the most beautiful thick and tangy curd. I just love the richness of the colour too. Perfect in pastry cases or even just by the spoonful! :)
I tweakedthis recipe to be made in the Thermomix using my Passionfruit Curd recipe.
Try it on waffles too next time you have them.
Lemon Curd Recipe
Serving Size
approx. 350g
Rate this recipe
|
170ratings
Share on social
Ingredients
- 100g raw sugar
- 40g fresh lemon juice
- 60g butter, unsalted, cubed
- 3 eggs
Instructions
- Place sugar into TM bowl and mill 5 sec / speed 10.
- Add lemon juice, butter and eggs and cook 10 mins / 80°C / speed 2.
©2024 Copyright, Legal Notice and Disclaimer: Design, photography and text copyright © ThermoFun 2014-2021. Tips and tricks within are the work of the author or nominated parties who have no association with Vorwerk or Thermomix in Australia and therefore are not official, or have the approval of Vorwerk or Thermomix in Australia. None of the recipes that appear here are tested or approved by Thermomix Australia or Vorwerk. Any thoughts expressed on this site are the authors own and are not sponsored by products unless clearly stated. Any nutritional values published on this website are general indications only, for more definitive stats use the panels provided on your products.
Click Herefor more great recipes in a number of e-cookbooks – containing recipes to suit everyone.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
You might also like
Lime and Ginger Curd Recipe
This is the most amazing curd! I was a little sceptical when I first made…
Sugar or Simple Syrup Recipe
Sugar or simple syrup is used in many co*cktails and is great to have on…
ThermoFun - Passionfruit Curd Recipe
oh passionfruit curd where have you been all my life?!.... This is just AMAZING!!! Throw…
ThermoFun - Passionfruit Curd Cake Recipe
If you like passionfruit curd as much as I do you will love this cake.…
« Moroccan Style Roast Chicken Recipe
Chicken Pesto Roulade - Week 23, 2015 »
Reader Interactions
Comments
Kira says
Just made this tonight for my birthday cake tomorrow. Delicious! And so much easier than the stove top method. Will definitely use this from now on.
Reply
thermofun says
So pleased for you and happy birthday Kira!
Reply
Rachael Saade says
I love this receipe but have found that the egg must have cooked as it is not a smooth texturw. Has anyone else had this issue? What am i doing wrong? Thank you Rachael
Reply
Tania says
I wanted it extra tangy so doubled the lemon juice. It’s absolutely delicious!
Reply
Rhiannon says
Love the taste of this recipe, mine was a bit runny though, I doubled the recipe and cooked for 10 mins, should I have cooked for longer or will it thicken in the fridge?
Reply
thermofun says
Hi Rhiannon, my sincere apologies for delay but I've been moving interstate! It would have thickened in the fridge. I trust it was enjoyed! :)
Reply
Angelique says
I just wanted to say thank you for this recipe - and especially for listing the lemon juice in grams. So many lemon curd recipes say the juice of X lemons, which varies so much! I tried your recipe tonight - perfect. Thank you.
Reply
thermofun says
Great to hear Angelique and yes I agree I never know what size fruit to get when recipes say that.
Reply
Christine sandquest says
Can it keep longer if preserved using water bath method ?
Reply
thermofun says
Christine I'm sorry but I dont do water baths so I'd be hesitant in giving you an answer.
Reply
Karen says
How long does this last in the fridge??
Reply
thermofun says
Karen, up to 3 weeks (assuming I am nowhere near your fridge!!!) ;)
Reply
Thiona Dick says
I made this lemon curd yesterday and it was so easy and tasted amazing. I put the curd into sweet pastry cases and made little lemon tarts. They were so yummy! Thank you for another awesome recipe.
Reply
thermofun says
Thank you Thiona - yes it's great how it's so quick and easy!
Reply
Janet Willoughby says
such a great and easy recipe :-) A must have in the fridge :-)
Reply
thermofun says
Thanks Janet and yes a must in the fridge!
Reply
Souise says
Half a block of cream cheese and a dash of extra lemon juice added and blended at the end of cooking makes a great spread to layer between cakes or pancakes.
Reply
thermofun says
Oh Souise, that sound devine! Thanks for sharing!
Reply
Belinda says
What speed do you blend the cream cheese in please?
Reply
Annette Bowers says
Yum! Double batch made for hampers and my 13yr old who loves it.
Reply
thermofun says
Thanks Annette, yes I'm very guilty of eating it by the spoonful!! lol! :)
Reply
Melissa says
How many mls would this recipe approximately make? I'm trying to figure out if I can fill 2 small jars full for xmas hampers. I think they are about 200ml each jar
Reply
thermofun says
Hi Melissa, recipes says it makes approx. 350g so your two small jars should be perfect! :)
Reply
Madeleine says
Is it possible to make this recipe without the raw sugar if i substitute it for white sugar and skip the first step?
Reply
thermofun says
Yes Madeleine that should be fine! :)
Reply
Joanne T Ferguson says
Thank you Leonie as I now have a tried and true lemon Curd recipe that all testers said was AMAZING! I adapted it for my food lifestyle using xylitol and added zest from one lemon!
It makes it seem like one did fuss, but lemon curd in 10 minutes! BONUS!Reply
thermofun says
Thanks Joanne - pleased to hear it worked well with xylitol. :)
Reply
Jane says
This Lemon Curd is TOP NOTCH!
Reply
thermofun says
Thanks Jane - rather addictive really! :)
Reply
Karen says
This is so delicious and extremely easy to make!!
I doubled the recipe and thinking of using it in a Lemon Meringue Pie.
If i keep the curd in the fridge, how long should it last (expiry I mean) that's of course if there's any left by then as I can eat it by the spoonful.Reply
thermofun says
Thanks Karen - yes very quick and easy and yes I double it too when I make it! I work on about 2 weeks - maximum 3 weeks. :)
Reply
Nicole says
Do you increase the cooking time if you double the batch or is the 10mins sufficient? Thanks :)
Reply
thermofun says
10 mins is sufficient for this recipe Nicole :)
Reply
Alessia says
I'm considering making this for my dad for xmas because he loves Lemon Curd, but I am doing some travelling for a couple of weeks before hand. How long will this keep in the fridge? Will it be ok for a couple of weeks before I can get it to my dad?
Reply
thermofun says
hmmm i think I'd wait till just before xmas Alessia. I'd say it lasts approx 3 weeks.
Reply
Jenny says
I made this with strawberries instead of lemon tonight less sugar and it's still really sweet lol! To be honest it looks wrong but tastes amazing with strawberries $1 a punnet atm how could I resist. Yum!
Reply
Debmc says
Love this. Sometimes I add in passionfruit as well :)
It gets scoffed down by my family!
Reply
thermofun says
I LOVE passionfruit too Debbie. Have you tried this one? https://thermofun.com/thermofun-passionfruit-curd-recipe/
Reply
Natalie says
I have attempted lemon curd a couple of times pre Thermie and each time has been a disaster. I just made this and it was so easy and so yummy. I don't think it will even make it to a jar. I can't stop eating it! Thanks you for another great recipe Leonie.
Reply
thermofun says
Yes it is rather addictive isn't it Natalie! :)
Reply
Jenny Sullivan says
I made this for my friend and not all fitted in the jar I bought so a little left over for me yum. I put it on my porridge with yogurt ha-ha it was nice. Now I'm thinking of making tarts with it. I'll probably make my own shortcrust pastry for the bases but I'm not sure how many to make or what size to make them, I also don't really have little tart tins do you think I could make them in a muffin tin? Or am I better off just doing one big tart? Thanks for an help.
Reply
thermofun says
I think it may be a case of trial and error Jenny! I'd give the muffin tins a whirl! :)
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.