Easiest Lemon Curd Recipe for Thermomix

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Lemon curd is a deliciously sweet and tangy spread that can be used to fill tarts, spread onto scones, or simply eat it by the spoonful! 

Lemon curd in glass jar with spoon on light wood background

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;

  1. Scones and cream
  2. over Ice-cream
  3. as a filling for sponge cake
  4. in pastry shells
  5. on pavlova
  6. in a trifle (see pic below)
  7. macaron filling
  8. stir through homemade yoghurt
Lemon curd trifle with mascarpone and meringue

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 two weeks are the curd will start to discolour.

Lemon curd in jar with lemons in a wire basket beside

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Image of the three stages of making lemon curd Thermomix
Lemon curd in glass jar with spoon on light wood background

Amazing Thermomix Lemon Curd

Julie Carlyle
Lemon curd is a deliciously sweet and tangy spread which can be used to fill tarts, spread onto scones or simply eat it by the spoonful! 
Cook Time 15 mins
Total Time 15 mins
Course Dessert, Snack, Sweet
Cuisine American, Australian
Servings 30 Tablespoons
Calories 70 kcal


  • 10 g lemon rind Approx 1 lemon (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


  • Remove the rind from one lemon with a sharp knife.
  • Place sugar and lemon rind in TM bowl. Blitz 5 sec/Speed 9.
  • Scrape down the bowl.
  • Add all remaining ingredients to 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.


Store in the fridge for up to 3 months unopened.
Once opened consume within 2 weeks.


Calories: 70kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 3gCholesterol: 42mgSodium: 45mgPotassium: 16mgFiber: 1gSugar: 6gVitamin A: 160IUVitamin C: 2mgCalcium: 6mgIron: 1mg
Keyword Curd, Lemon, Lemon curd, Thermomix breakfast, Thermomix recipe
Tried this recipe?Let us know how it was!

Have you tried passionfruit curd? If you like my lemon curd you’re sure to love my recipe for passionfruit curd.

Passionfruit curd in a glass jar on a wooden background
Passionfruit curd

I hope you have enjoyed this recipe. If you have made this dish I would love for you to come back and comment.

Leaving a comment and a star rating helps others decide if they should try my recipe. Plus if you hit the social media share buttons, your friends may find a delicious new recipe too!

Thank you for stopping by,

Happy Cooking



48 thoughts on “Easiest Lemon Curd Recipe for Thermomix”

  1. Susan says:

    So much easier then make it on the stove. All my adult children and grandchildren love it. Thankyou for the beautiful receipe

  2. Michelle Conchie says:

    5 stars
    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

    1. 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.

  3. Amy says:

    Would any sugar work? I only have raw in the cupboard !!

    1. 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

  4. Briony Carman says:

    5 stars
    Hi it is delicious thank you!
    Can it be kept at room temperature unopened?

    1. 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

  5. Alison Lewis says:

    Super simple to make and tastes great. We love it on toast and mixed in with our homemade yoghurt – yum 😋

    1. Julie Carlyle says:

      Hi Alison!
      Thank you so much for your kind words 🥰

  6. Marie says:

    5 stars
    Have made the lemon curd and it worked out beautifully , can I double the recipe?

    1. Brett Carlyle says:

      Hi Marie, it is best not to and just make it in two separate batches.

  7. 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

  8. Sam says:

    5 stars
    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.

    1. Julie Carlyle says:

      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

  9. Christeen says:

    5 stars
    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

    1. 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

  10. Nicolette says:

    5 stars
    Absolutely delicious and so easy to make. Used it on my pavlova

  11. Grace says:

    Can it be frozen?

    1. Brett Carlyle says:

      Sorry Grace, I don’t know. I haven’t tried freezing the lemon curd.

  12. Robyn says:

    5 stars
    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.

  13. Betty Pham says:

    I just made this it is delicious thank you!!

  14. 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?

    1. 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
      Julie xx

  15. 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👵🏻💙😀

  16. 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 🙂

  17. Briony Shea says:

    Hi there, I’m doubling the recipe, do i double the cooking time also??

    1. 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.

  18. Melanie says:

    5 stars
    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!)

  19. Beth carter says:

    5 stars
    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.

    1. 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

  20. 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 !!

  21. Suzie says:

    4 stars
    Thank you for this delicious recipe! We have made batches for all our neighbours, so easy and so yummie!!

  22. 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.

    1. 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

  23. Anthea Sheldon says:

    Can you please tell me which model Thermomix you use? I have a TM5

    1. 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.

  24. Helene says:

    5 stars
    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! ❤️

    1. Julie Carlyle says:

      I’m so pleased you enjoyed the recipe.

  25. teresa grant says:

    5 stars
    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

  26. Di says:

    5 stars
    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 😊

    1. 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

  27. Louise Thomson says:

    5 stars
    OMG! Yum.
    So easy to make.
    Using it for scones tomorrow and then I will make lemon tarts.

    1. Julie Carlyle says:

      I’m so pleased you enjoyed the recipe 🙂 Thanks so much for coming back and letting me know 🙂

    2. 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.

  28. 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?

    1. 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 🙂

  29. 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.

    1. 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 🙂

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