Estimated reading time: 5 minutes
Lemon curd is a deliciously sweet and tangy spread that can be used to fill tarts, spread onto scones, or simply eaten by the spoonful!
Please note there may be affiliate links in this post. For more information see my disclosure page or the bottom of this article.
Making lemon curd in the Thermomix is so much easier than the traditional stovetop method. The ingredients are simply added to the bowl and the machine does all the work. It's almost failure-proof as there is no chance of burning the curd or making scrambled eggs accidentally.
How to Use Lemon Curd
Try these serving suggestions for a decadent dessert variation;
- Scones and cream
- over Ice-cream
- as a filling for sponge cake
- in pastry shells
- on pavlova
- in a trifle (see pic below)
- macaron filling
- stir through homemade yoghurt with some Healthy Granola
Common Questions About Lemon Curd
Does lemon curd thicken in the fridge?
Yes! Don't worry if your curd looks more like a sauce when it has finished cooking. It's normal for it to be quite liquid whilst hot. Once the curd has been refrigerated it will thicken and become opaque.
Does lemon curd need to be refrigerated?
Homemade curd should be refrigerated as preservatives have not been added to the mixture and there isn't enough sugar to act as an effective preservative. Also, the recipe includes butter and eggs which are best kept in the fridge.
How long does lemon curd last?
Sterilized glass jars with an adequate seal will allow the recipe to be stored in the fridge for up to three months. Once the jars are opened they should be consumed within 2-3 weeks. However, ours has been fine up to a month later.
Thermomix Lemon Curd Steps
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Recipe Serving Adjustments
Please note, that although the recipe card allows you to change the serving size and adjust the recipe this SHOULD NOT be done. Adjusting a Thermomix recipe will lead to unexpected and undesired outcomes. Please always stick to the exact ingredient quantities and times given in my recipe.
*The recipe card is generic and designed for all websites, this is a feature I can't remove.
Amazing Thermomix Lemon Curd
Equipment
Ingredients
- 10 g lemon rind Approx 1 lemon finely grated with a microplane (avoid including the white pith)
- 190 g sugar
- 120 g lemon juice Approx 3 lemons
- 135 g butter I prefer salted butter (cut into 1 cm cubes)
- 6 eggs
Instructions
TM6 Instructions
- Place all the ingredients in the Thermomix Bowl. Slide across to the functions menu.10 g lemon rind, 190 g sugar, 120 g lemon juice, 135 g butter, 6 eggs
- Select Thicken Mode. Select 80 degrees. Tap the Jug Icon and then turn the selector 1 click to activate the mode.
- Transfer the finished curd to waiting jars and refrigerate.
TM5 and TM31 Method
- Place all the ingredients into the bowl. Cook 5 mins/75 degree/Speed 3.
- Remove lid and dry condensation. Cook 15 min/80˚C/Speed 3 (MC OUT).
- Transfer the curd into clean, sterilised glass jars and refrigerate.
Notes
Nutrition
Have you tried passionfruit curd? If you like my lemon curd you're sure to love my recipe for passionfruit curd.
I hope you have enjoyed this story. Feel free to leave a comment or start a discussion. If you have made a dish from this site I would love to know what you thought!
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Thank you for stopping by,
Happy Cooking
j xx
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Paula says
OMG this is the bomb of Lemon Curds & I just can’t get over quick it comes together in the Thermie ~ SIMPLY AMAZING!!!!
Anna says
so very easy and tastes amazing. thankyou
Christine Gould says
Absolute best and easiest lemon curd recipe ever. Am making a double batch again next week for Christmas gifting. Thank you.
Anita says
I have never made lemon curd before but after being given a large bag of lemons I thought I’d give it a go. This recipe worked perfectly and tastes just like how my grandmother made it many, many years ago. Thank you!
Denise Roberts says
Have to say the easiest recipe!!!!
Made mine this morning as had a glut of lemons and jars. Love the taste, I cut down on the sugar and added a tad more lemon juice. Perfect consistancy and taste... thank you. So much easier with the thermomix!!!
from Adelaide Australia.
Brett Carlyle says
Hi Denise
I am so pleased you enjoyed the recipe.
Happy Cooking
Julie xx
Leslie pollock says
This recipe is foolproof. Wow, it's amazing. The curd turned out thick and delish. I'll never make curd the old fashioned way again.
Julie Carlyle says
Hi Leslie
That is fabulous!!
I am so pleased you liked it, thank you so much fo coming back and leaving the message.
Happy Cooking
Julie xx
Julia says
I always make lemon curd at Christmas for homemade hampers. This recipe made 3 x 225ml jars, with just enough left over in the TM bowl for my taste check! It's absolutely gorgeous! I used a zester for the lemon rind, as I don't get on well with my peeler. And cooked at 70°C for the first step, as I have a TM31. I'm so glad I lost my previous recipe & found this one. Bookmarked for next time. Thank you!
Julie Carlyle says
Hi Julia
I am so pleased you enjoyed the recipe and were able to modify it for the TM31. The temp in the first step is just to make sure that there isn't a wild variation in starting temps before the thickening stage.
Thank you so much for coming back and leaving a message for me 🙂
Happy Cooking
Julie xx
Donna Walsh says
This is the only way to make lemon curd. It’s a no fail recipe that also tastes delicious 😋
Julie Carlyle says
Hi Donna,
I totally agree, the TM6 makes things so much easier 🙂
Julie
Christine Gould says
Doubled recipe and made the best ever lemon butter...,fresh lemons and farm eggs. Highly recommend. Chris (Australia)
Julie Carlyle says
Hi Christine
Thank you for your lovely message. I bet your curd was so beautifully yellow with farm fresh eggs!! It's great to know that a double recipe fits in the Thermomix bowl!!
That will save time!
Thank you Julie.
Antoinette says
Hi Julie,
Can you advise any changes for cooking times for a half batch at all?
Julie Carlyle says
Hi Antoinette
Thank you for your email,
I would just cook it for the same length of time.
Happy Cooking
Julie
Susan says
So much easier then make it on the stove. All my adult children and grandchildren love it. Thankyou for the beautiful receipe
Michelle Conchie says
Just made this. Is it bad that I have drank what was left out of the TM bowl after putting it into jars? This recipe is totally delicious!!!!!
Thank you
Julie Carlyle says
Hi Michelle
Hahaha! I love that you “drank” the lemon curd leftovers!! I can’t help myself either! I always have fingers in and getting the last bits out!!
Thank you for coming back and leaving your lovely message.
J
Amy says
Would any sugar work? I only have raw in the cupboard !!
Julie Carlyle says
Hi Amy,
White sugar is best for this recipe as it won't change the flavour of the fruit in the curd. You could use raw sugar but it will have a different flavour,
Happy cooking
J
Briony Carman says
Hi it is delicious thank you!
Can it be kept at room temperature unopened?
Julie Carlyle says
Hi Briony
I am so pleased you enjoyed the recipe. I prefer to keep the curd in the fridge as it does have ingredients that could spoil. Also, if the jars and lids aren't sterilised properly it could introduce bacteria or mould.
I know people do safely eep curd at room temperature, I would just be hesitant.
Happy Cooking
Julie
Alison Lewis says
Super simple to make and tastes great. We love it on toast and mixed in with our homemade yoghurt - yum 😋
Julie Carlyle says
Hi Alison!
Thank you so much for your kind words 🥰
J
Marie says
Have made the lemon curd and it worked out beautifully , can I double the recipe?
Brett Carlyle says
Hi Marie, it is best not to and just make it in two separate batches.
Sinne says
Pls advise cooking time for half the quantity. Thanks
I made it before and it absolutely delicious. But no one at home I will make half the quantity, do I need to use the same amount of cooking time? Thanks
Sam says
Oops I maybe ate about 1/4 cup like custard…. It didn’t fit in my jar! What’s a girl to do??
Needless to say it was delicious. I love it in my Greek yoghurt.
Julie Carlyle says
Haha!
That sounds like the best thing to do! Yum! So pleased you like the recipe. I love the idea of adding it to your Greek yoghurt! Yum!
Thanks so much for sharing
Julie
Christeen says
Today I made both your lemon curd and your Passionfruit curd in my TM31, and followed your recipes as written except I did the first 5 minutes at 70 instead of 75 ; both turned out beautifully and taste amazing; I got 3x 225 ml jars for each . I’ve tried many of the Thermomix curd recipes this is the best ! Thanks
Julie Carlyle says
YUM!! You did have a very productive day in the kitchen. I love having the curd with cream on scone!!
Thank you for rating the recipe
Julie
Nicolette says
Absolutely delicious and so easy to make. Used it on my pavlova
Grace says
Can it be frozen?
Brett Carlyle says
Sorry Grace, I don't know. I haven't tried freezing the lemon curd.
Robyn says
I have dietary issues, hence made the recipe with Nuttelex rather than butter. Still absolutely delicious. Used to fill meringue nests then topped with raspberries. Quick & easy dessert that can be assembled on the spot.
Betty Pham says
I just made this it is delicious thank you!!
Renae says
Hi, did you change the instructions for this recently? I’m using a TM31 and this has always been perfect but it looks like the recipe has been updated?
Brett Carlyle says
Hi Renae,
thank you for your message and for using my recipe! I havent changed it since it was originally put up on the site. I have made a YouTube video as this is a quite popular recipe where I discuss some ideas for it to work 100% of the time
https://www.youtube.com/watch?v=gRFfSd33t-8&t=31s
Julie xx
Sue Chamberlain says
I just finishing making this lemon curd recipe and the result is fantastic. The smooth texture and fresh taste were super delicious. It was so easy in the Thermomix👵🏻💙😀
Steph says
I made Lemon curd using your recipe and it’s PERFECT!
I also made a batch of orange curd Which turned out a little runnier but it’s because I used slightly less sugar... it’s still delicious though. Thanks for sharing 🙂
Briony Shea says
Hi there, I'm doubling the recipe, do i double the cooking time also??
Julie Carlyle says
Hi Briony
Just put the curd on for an extra 6 minutes and check the thickness. Add 2 minutes more at a time.
Julie
Melanie says
Delicious recipe thank-you! My attempts to cut off some lemon rind were hopeless though, so I just used a microplane to remove the zest of one lemon. Enjoyed it on a fresh baked scone with whipped cream (and maybe a fair bit straight off the spoon!)
Beth carter says
Worked out really great for me but I found it very sweet, if I cut back on sugar would it still set Ok. Otherwise a lovely recipe. First time I have ever made lemon butter.
Julie Carlyle says
Hi Beth
Thank you for coming back and commenting. Yes, the curd would still set and be lovely with less sugar. The only thing to be wary about is that lemons vary in levels of sweet and sour.
Happy cooking
Julie
Alli B says
Beautiful. I made this curd for use in a Limoncello Dessert recipe. The extra was devoured by us with many oohs& aaah’s of delight. Will definitely use this recipe again. Blooming lovely !!
Suzie says
Thank you for this delicious recipe! We have made batches for all our neighbours, so easy and so yummie!!
Lisa says
Made this today for a lemon meringue pie. Dont know what went wrong but was still runny even after being in the fridge..
Still taste yummy just need to set a little firmer.
Julie Carlyle says
Hi Lisa
Thank you for your message, this is a curd-like a jam, still a soft set consistency for spreading on scones etc.
Lemon filling for a Lemon meringue pie is a different recipe and uses cornflour to set it.
I will have to make a lemon meringue pie for the site! It's one of my husbands favourite desserts.
Happy Cooking
j
Anthea Sheldon says
Can you please tell me which model Thermomix you use? I have a TM5
Julie Carlyle says
All the recipes have been tested in the TM5 and TM6. The recipes in my books have been tested on the TM31 also.
Helene says
Seriously delicious! I will definitely be making this recipe again! So good and the consistency is excellent. I know what I’m having on my fresh homemade bread! ❤️
Julie Carlyle says
I’m so pleased you enjoyed the recipe.
Xx
teresa grant says
I have made the passion fruit curd it’s delicious mine set really well 10/10 from me. I have lots of lemons now so I will be making the lemon curd hopefully this weekend
Di says
I made the passionfruit curd worked fine I did only use 70g of passionfruit because that’s all I had but tasted absolutely delicious will definitely use this recipe again Thank you 😊
Julie Carlyle says
Hi Di!
I'm so pleased you enjoyed the recipe. Thanks s much for coming back and letting me know 🙂
Happy Cooking
j
Louise Thomson says
OMG! Yum.
So easy to make.
Using it for scones tomorrow and then I will make lemon tarts.
Julie Carlyle says
I'm so pleased you enjoyed the recipe 🙂 Thanks so much for coming back and letting me know 🙂
Julie Carlyle says
Yum! I wish I was eating them with you!! Try the Gemma's Fluffy Scone recipe on this website. It's my favourite.
Julie
Sammy says
Hi I absolutely love your lemon curd recipe it's a firm favourite in our house. I have tried the passionfruit one but found even after days in the fridge it was very liquidy. Is there a way to counteract this?
Julie Carlyle says
Hi Sammy, I'm really not sure when this would have happened?? Usually, the butter added in the last stage makes the curd set a little further once the custard has cooled in the fridge. I will try it again and get back to you 🙂
Keilly Pownall says
I made your passion fruit curd -easy and delicious! For my preference it was not quite thick enough. Would adding an extra egg make it set thicker? Going to try your lemon curd thus weekend.
Julie Carlyle says
Hi Keilly,
Thanks for your comment, I'm pleased you like the flavour and the ease of making the recipe. You will find that once the passionfruit goes into the fridge and cools completely that it becomes quite a bit thicker as the butter in the recipe helps to set the custard further. Happy cooking 🙂
Julie