You are here:
4
Ingredients
1 jar(s)
lemon curd
- 100 g unsalted butter
- 1 lemon, zest only
- 100 g lemon juice
- 180 g caster sugar
- 3 eggs
-
6
14min
Preparation 2minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
-
-
9
5
Recipe's preparation
Add lemon zest and sugar to the TM bowl. Mill 15 seconds, speed 10.
Add the rest of the ingrediensts and cook 60 degrees, 12 mins, speed 3.
Pour into a large jar and leave to cool.
lemon curd
10
Accessories you need
-
Spatula TM5/TM6
buy now
11
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
-
Coriander, Basil & Chilli Pesto
-
Variation Gluten Free Pikelets
-
Spreadable Butter
-
BF Peanut Butter Protein Balls
-
Taco Seasoning Mix
-
Jahana's Best Almond milk recipe
-
Janine's Chicken Salt - Thermie and Friends
-
Blanched Almonds
-
Vegan pancakes
-
Sweet & Spicy Teriyaki Marinade and sauce
-
Berry Soothie (Thermodette)
-
My version of Baba's Curry Powder
Comments
Add a commentI have a TM31 and it is very confusing with all...
I have a TM31 and it is very confusing with all the comments for adjustment of recipes when others are using a different model machine. Please can you include the model you are using along with your comments please.
mbrooker:...
mbrooker:
I had this happen when I also first made this recipe. However, it was suggested to be by the recipe author that I re-cook for another 5-10 mins on slightly higher temp. I did this & the butter immediately thickened beautifully. So now when I make it, I cook few mins longer, but on a slightly lower heat setting. I continued to experiment slightly until I got the temp/time settings that worked for my machine.
I have come to learn that this is the case for many recipes. Rather than give up after first try, just tweak temp/time settings until it works! Whilst I love the thermomix, not all will cook/blend identically!
Love this lemon butter! Based on other reviews I...
Love this lemon butter! Based on other reviews I reduced sugar to 100g, cooked on 80 deg/20 mins /spd 3, checking at the 15 minute mark. Seems to work everytime!
nat3rd: cook it on 80 degrees with the butterfly...
nat3rd: cook it on 80 degrees with the butterfly whisk for 5- 10 minutes, or until it leaves a line on the back of a spoon when you run your finger through it. (60 degrees is too low) Also, take the measuring cup of once it gets thicker to let the steam escape.
Any suggestions on what I can do to thicken this...
Any suggestions on what I can do to thicken this once it is cooled? It is not curd-like at all!
Delicious. I used lemons and limes (2 small each)...
Delicious. I used lemons and limes (2 small each) and raw sugar. Used thicken mode at 80° for approximately 10 minutes.
I've redone this recipe a few times & now always...
I've redone this recipe a few times & now always turns out perfect. Although I have had to change cooking time to 16mins on 70 degrees. I'm using a TM5. Anyway, thank you for a delicious recipe! Always a hit!
I have been using this recipe for the last 4 years...
I have been using this recipe for the last 4 years and it is devine. I make a lemon raspberry pav for Christmas and I could not do it without the trusty lemon curd.
Horible recipe!!!...
Horible recipe!!!
I followed this recipe exactly as I was hoping to use it for cupcakes however after completion of the recipe and I had left to cool for multiple hours in the fridge it was still liquid and had barely thickned at all. Not only that, the flavour was also off. Luckily I put the lemon "curd" on the stove and added an extra egg yolk aswell as more butter. VERY dissapointed!!!
Great recipe. I reduced sugar to 120g and used TM6...
Great recipe. I reduced sugar to 120g and used TM6 on thicken mode 80 degress, approx. 10-12 mins.
J & S O'Hara:...
J & S O'Hara:
Thank you for putting up recipe. I made it on the weekend and it was fabulous!
I substituted the caster sugar with rice syrup and...
I substituted the caster sugar with rice syrup and only used 120g. As it was still a bit runny I used about 1teas kuzu softened in a little cold water(Japanese thickener - it has great health properties) increased the temp to about 75 and cooked for another 5 min. Worked really well. I'm making almond meal shortcrust pastry shells and fill them to make citrus tarts!
fabulous recipe
fabulous recipe
J & S O'Hara:this is perfection!!! Delicious....
J & S O'Hara:this is perfection!!! Delicious. thank you
This was my first proper recipe and it did not...
This was my first proper recipe and it did not disappoint!
I doubled the recipe and added extra cooking (2x 5 min) after checking for consistency.
Thank you!
Made this as a double batch in my TM6....
Made this as a double batch in my TM6.
200g unsalted butter
2 lemon, zest only
200g lemon juice
200g caster sugar
6 eggs
Add lemon zest and sugar to the TM bowl. Mill 15 seconds, speed 10.
Add the rest of the ingrediensts and cook 80 degrees, 20 mins, speed 3.
This was the perfect degree's and time for the perfect consistency for the lemon curd.
Delicious!!! 🤤✨...
Delicious!!! 🤤✨
I made this in my TM6 using thicken mode, worked perfectly.
(That's 80*, 12 minutes)
Also reduced sugar to 120g as per other comments - tastes delicious and definitely sweet enough!
c0lleen...
c0lleen
It may need another 10mins . I have had to do this sometimes. I have made this many times always works another 10 will make a huge difference.
I did everything according to the recipe, but...
I did everything according to the recipe, but after 2 hours in the fridge, the curd is still quite 'liquid'. Disappointing as I feel I've potentially wasted good ingredients.
I use a TM5 and am an experienced thermomix cook of 7yrs.
If there is a way to recitify this before I toss it all out, I would love to hear from anyone.
Thanks.
Absolutely perfect i also found 15mins at 80deg is...
Absolutely perfect i also found 15mins at 80deg is perfect. Once again thank you for the recipe. I am now trying the same but where you say lemon i am going to try orange.
Perfect!
Perfect!
Have made this recipe multiple times. Found 80...
Have made this recipe multiple times. Found 80 degrees and 15 mins perfect. If you need to use the mixture for a lemon tart, add 1 tspn gelatine after cooking time and mix speed 3 for 5 seconds. Always a success and so easy. Found if you sterilize jars first curd will last 3 weeks or more. Thanks for posting this recipe Romy.
bellla:...
bellla:
Thankyou. I was hoping it would last longer.
kenwood: ...
kenwood:
Yes, it needs to be refrigerated once it is made. Not sure how long it keeps as it has eggs in it. Mine lasts 5 to 7 days, sealed properly. However, it freezes really well and I love being able to have it on hand.
hi there i have made a few jars of this version...
hi there i have made a few jars of this version due to excess lemons. Love it so easy.
But can anyone tell me how long this keeps and do I need to keep in the refrigerator once made. I sterilised the jars and poured the hot curd into hot jars.
Wow you read my mind that's how I make my lemon...
Wow you read my mind that's how I make my lemon curd mill rind and sugar bit way less sugar 30 to 50 gms. Love lemon butter
dee
bellla: Thankyou. Trying again today.
bellla: Thankyou. Trying again today.
Love this recipe and so easy! cut the sugar down...
Love this recipe and so easy! cut the sugar down to 100g 200 for double batch and cook on 80deg 25mins for a double batch.
tracywed: how much Xylitol did you use?
tracywed: how much Xylitol did you use?
For TM6 I reduced the sugar to 120 grams, then...
For TM6 I reduced the sugar to 120 grams, then used the thickening mode at 80C. Turned out perfect.
Hi, may I please know how long can we keep this in...
Hi, may I please know how long can we keep this in fridge or freezer? If yes, for how long? Thank you
Emily2010: Cook it longer at 80 degrees and use...
Emily2010: Cook it longer at 80 degrees and use the butterfly attachment. See my review about 4 below this. It's worth trying it again. Good luck!
I made this today and was runny even after putting...
I made this today and was runny even after putting in fridge to cool down. How is this not working?
I made this yesterday I used Xylitol for the sugar...
I made this yesterday I used Xylitol for the sugar cause I make everything with xylitol or erythrotol to reduce sugar but still have the true sugar taste it worked perfectly. Thanks for a great recipe
Made again beaitiful, 30min 80degrees butterfly in...
Made again beaitiful, 30min 80degrees butterfly in for tm5
Love this recipe! Made two batches for Christmas...
Love this recipe! Made two batches for Christmas presents
Followed the advice of Bellla and reduced the...
Followed the advice of Bellla and reduced the sugar to 90g and cooked at the temp she suggested, it was perfect, super easy and yummy
Have made this so many times and shared the...
Have made this so many times and shared the recipe. With the butterfly attached, I use 80 to 90 grams sugar, 80 degrees and 9 to 12 minutes depending on the thickness desired. Thanks for the one of the best recipes on this site!
Beautiful, doubled it, added 5 minutes on 70....
Beautiful, doubled it, added 5 minutes on 70. Perfection!!
Really lovely recipe, made a wonderful match with...
Really lovely recipe, made a wonderful match with vanilla yoghurt for dessert
Originaly recipe is for a tm31, so using the adjustments others have made, worked perfectly in my tm5.
(Adjustments: added tablespoon cornflour, added whisk after butter had melted down, upped temp to 70 and added 5 min to cook time. Every other ingredient was as listed.)
Just trying to do what I love, like nobodies watching.
Lovely recipe. Cooked a double batch at 80 for 20...
Lovely recipe. Cooked a double batch at 80 for 20 minutes. I have hot filled the jars. Can someone please tell me if I need to keep the jars in the fridge? If they are shelf stable, how long can I keep them for?
tiffanyk:...
tiffanyk:
you need the lemons with thick skins.
I made this with limes and reduced the sugar. It...
I made this with limes and reduced the sugar. It was tangy, creamy and wonderfully smooth. Thanks for such a fabulous recipe.
I made this for the 1st time yesterday and have...
I made this for the 1st time yesterday and have just checked the 2 jars which have been in the fridge overnight and its still running. I was hoping it would set by now. I followed the recipe exactly and didn't vary. Does anyone have any suggestions what I can do to fix it..
This is delish! Followed the comments, did a...
This is delish! Followed the comments, did a double batch, 20mins with butterfly. I put 200g sugar for the double quantity but think I will reduce this by 50 - 100g next time. Thanks for the recipe
Yum...
Yum
Doubled and cooked for 8mins longer, only added 170g sugar as I like the lemon kick. Also added a lime lovely and thick
I have a TM5. Turned the heat up to 70degrees and...
I have a TM5. Turned the heat up to 70degrees and cooked for a further 5 mins. Results were perfect!!! Can't belive I have waited this many years to try it! OMG yummo!!
Can any one tell me you long the curd will keep...
Can any one tell me you long the curd will keep for and can you freeze it successfully?
Nella1970: Cook at 70 degrees and for longer time...
Nella1970: Cook at 70 degrees and for longer time if needed
I have just made this and it turned out great....
I have just made this and it turned out great.
I made a double batch and based on reading comments, I used 200g castor sugar (100g per batch) and cooked on 80, whisk attachment and speed 3.
I had 4 left over egg yolks from yesterday so I used them plus two full eggs instead of 6 whole eggs. Mine turned out very thick and was yummo