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Lemon Curd


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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 2min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    lemon curd
  1. 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.

10

Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • Have made this recipe multiple times. Found 80...

    Submitted by 9-5Nan on 14. October 2020 - 14:12.

    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.

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  • bellla:...

    Submitted by kenwood on 27. September 2020 - 07:25.

    bellla:
    Thankyou. I was hoping it would last longer.

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  • kenwood: ...

    Submitted by bellla on 22. September 2020 - 19:22.

    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.

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  • hi there i have made a few jars of this version...

    Submitted by kenwood on 21. September 2020 - 22:06.

    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.

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  • Wow you read my mind that's how I make my lemon...

    Submitted by dee55oz on 12. September 2020 - 23:25.

    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

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  • bellla: Thankyou. Trying again today.

    Submitted by Emily2010 on 6. August 2020 - 08:55.

    bellla: Thankyou. Trying again today.

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  • Love this recipe and so easy! cut the sugar down...

    Submitted by amandaell76 on 23. July 2020 - 11:11.

    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.

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  • tracywed: how much Xylitol did you use?

    Submitted by Happiness65 on 12. July 2020 - 08:18.

    tracywed: how much Xylitol did you use?

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  • For TM6 I reduced the sugar to 120 grams, then...

    Submitted by Natp55 on 24. May 2020 - 16:36.

    For TM6 I reduced the sugar to 120 grams, then used the thickening mode at 80C. Turned out perfect.

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  • Hi, may I please know how long can we keep this in...

    Submitted by antra on 21. May 2020 - 12:38.

    Hi, may I please know how long can we keep this in fridge or freezer? If yes, for how long? Thank you

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  • Emily2010: Cook it longer at 80 degrees and use...

    Submitted by bellla on 24. April 2020 - 14:50.

    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!

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  • I made this today and was runny even after putting...

    Submitted by Emily2010 on 20. April 2020 - 13:59.

    I made this today and was runny even after putting in fridge to cool down. How is this not working?

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  • I made this yesterday I used Xylitol for the sugar...

    Submitted by tracywed on 15. February 2020 - 08:21.

    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

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  • Made again beaitiful, 30min 80degrees butterfly in...

    Submitted by CM16 on 6. January 2020 - 14:53.

    Made again beaitiful, 30min 80degrees butterfly in for tm5

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  • Love this recipe! Made two batches for Christmas...

    Submitted by vickihe on 22. December 2019 - 15:13.

    Love this recipe! Made two batches for Christmas presents

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  • Followed the advice of Bellla and reduced the...

    Submitted by Clodee1 on 16. December 2019 - 18:13.

    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

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  • Have made this so many times and shared the...

    Submitted by bellla on 9. December 2019 - 19:10.

    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!

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  • Beautiful, doubled it, added 5 minutes on 70....

    Submitted by Kathyx1 on 9. November 2019 - 17:57.

    Beautiful, doubled it, added 5 minutes on 70. Perfection!!

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  • Really lovely recipe, made a wonderful match with...

    Submitted by mummamakesit on 4. November 2019 - 20:02.

    Really lovely recipe, made a wonderful match with vanilla yoghurt for dessert tmrc_emoticons.)
    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.

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  • Lovely recipe. Cooked a double batch at 80 for 20...

    Submitted by dinooz on 31. October 2019 - 15:59.

    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?

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  • tiffanyk:...

    Submitted by Taniav on 22. September 2019 - 16:07.

    tiffanyk:
    you need the lemons with thick skins.

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  • I made this with limes and reduced the sugar. It...

    Submitted by jfk4635 on 1. September 2019 - 20:38.

    I made this with limes and reduced the sugar. It was tangy, creamy and wonderfully smooth. Thanks for such a fabulous recipe.

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  • I made this for the 1st time yesterday and have...

    Submitted by tiffanyk on 6. August 2019 - 14:35.

    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..

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  • This is delish! Followed the comments, did a...

    Submitted by geehaf on 14. July 2019 - 12:23.

    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 Smile

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  • Yum...

    Submitted by CM16 on 16. June 2019 - 06:59.

    Yum
    Doubled and cooked for 8mins longer, only added 170g sugar as I like the lemon kick. Also added a lime lovely and thick

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  • I have a TM5. Turned the heat up to 70degrees and...

    Submitted by gingerbreadkiddies on 11. June 2019 - 12:20.

    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!!

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  • Can any one tell me you long the curd will keep...

    Submitted by shaymus33 on 19. May 2019 - 12:17.

    Can any one tell me you long the curd will keep for and can you freeze it successfully?

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  • Nella1970: Cook at 70 degrees and for longer time...

    Submitted by carlacancook on 19. May 2019 - 11:12.

    Nella1970: Cook at 70 degrees and for longer time if needed

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  • I have just made this and it turned out great....

    Submitted by Chockyscoffer on 14. April 2019 - 15:34.

    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 Smile

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  • I made this today and couldn’t work out why it...

    Submitted by Hatti on 30. March 2019 - 15:56.

    I made this today and couldn’t work out why it separated as it cooled and seemed very runny when I stired it together.. I’ve just come back to the recipe and realised I missed the eggs out 🤦🏼‍♀️ Do you think if I put it all back in the thermi and re cooked with the eggs it would work?

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  • OMG! What took me so long to try this recipe?!...

    Submitted by Serena21 on 31. December 2018 - 20:40.

    OMG! What took me so long to try this recipe?! Incredible. Just delicious. I took everyones suggestions and increased my temp to 70 deg for 12 minutes. 2 batches in the freezer for 2019 and a trip to the shop to buy more butter on the agenda tomorrow.

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  • This is definately a keeper. I had to cook mine...

    Submitted by Bilee123 on 8. December 2018 - 20:06.

    This is definately a keeper. I had to cook mine alot longer 20mins. I turned up the temp to 65 degrees the last 5 minutes. I also dropped the sugar to 120g. Thanks for sharing Wink

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  • This really is incredible!! Thanks for the great...

    Submitted by Jaremma on 22. November 2018 - 14:12.

    This really is incredible!! Thanks for the great recipe! Just made a batch and divided into cute small jars for Teacher’s gifts 😀

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  • Can you make this with salted butter?...

    Submitted by kayla_rickard on 21. November 2018 - 19:58.

    Can you make this with salted butter?
    edit**
    tripled the recipe used salted butter
    Did butterfly attachment increased heat to 80 and cooked it for about 35 minutes
    also added 1tbs of corn flour to just thicken it that little bit more
    it’s delicious ❤️❤️

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  • Loved it. Made it with 120gm sugar, and 4 bantam...

    Submitted by penny78 on 13. November 2018 - 11:29.

    Loved it. Made it with 120gm sugar, and 4 bantam eggs with beater at 12 mins, 80c, speed 3. This was perfect and thick and not overly sweet. I am making huge batches and freezing them so they are ready for tarts, icecream and butternut snap cups. Thank You

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  • Oh my goodness . . . I just made this for the...

    Submitted by NiftyNanny on 29. September 2018 - 22:04.

    Oh my goodness . . . I just made this for the first time & its soooo YUMMY as well as so easy & quick!! Thanks for sharing 😋

    I doubled the recipe, & cut the sugar back to 200g for the double quantity as I like things a little on the tangy side. I used the butterfly, and cooked for 15 mins at 80 degrees. It's cooled to a perfect consistency.

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  • does this finish in the thermomix as thick as like...

    Submitted by Cazbaker on 31. August 2018 - 13:12.

    does this finish in the thermomix as thick as like the picture? or does it thicken up when cooling?
    I have just made mine for 15 mins and very liquidy still?
    confused!

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  • Nella1970: Just add a few more minutes cooking...

    Submitted by Shell_86 on 19. August 2018 - 16:24.

    Nella1970: Just add a few more minutes cooking time and it should thicken up 🙂

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  • Have made this several times and it's always...

    Submitted by Shell_86 on 19. August 2018 - 16:22.

    Have made this several times and it's always perfect! I do add a few more minutes cooking time as I have a Bellini Intelli but other than that this recipe is a winner 👍

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  • Never made this before, but OMG its delicious!...

    Submitted by wendylr5 on 18. August 2018 - 13:33.

    Never made this before, but OMG its delicious! Putting it into a Limoncello Semifreddo so made a double batch and followed the previous comments ie sugar amounts, heat, butterfly whist etc. It jumped around a bit at first so will cut the butter up smaller next time lol. Will definitely do this again.

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  • Taste absolutely fabulous, easy recipe but mine...

    Submitted by Nella1970 on 12. August 2018 - 21:23.

    Taste absolutely fabulous, easy recipe but mine wasn’t thick... 😬 HELP!! What did I do wrong?? Next time I may add a bit of corn flour 😊

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  • Very easy. I think you need more than 100g of...

    Submitted by Betstrath on 21. July 2018 - 19:59.

    Very easy. I think you need more than 100g of sugar as suggested by previous comments. Think I'll leave the zest out next time. Used the butterfly whisk at temp 80.

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  • I didn't use the butterfly attachment, but did up...

    Submitted by KatyF on 7. July 2018 - 10:43.

    I didn't use the butterfly attachment, but did up the degrees to 80C. As I doubled the batch I cooked it for 15 minutes. This is the best lemon curd I have ever had, bar none!!! It was so delicious, and I put it into mini lemon tarts for a function yesterday and it got rave reviews. Thank you so much for putting up such a beautiful recipe.

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  • Fantastic recipe, thank you! So quick, easy and...

    Submitted by Crozlow on 2. July 2018 - 22:38.

    Fantastic recipe, thank you! So quick, easy and very yummy. I doubled the recipe and made the same changes as per previous comments. I reduced sugar to 100g (200g for double batch), used butterfly attachment, cooked at 80 degrees, 12 mins, speed 3. Hubby licked the butterfly and bowl!

    ----------------------


    Thermione arrived 30 Apr 2016!

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  • So easy and delicious, the three extra minutes...

    Submitted by FiBradley on 5. May 2018 - 16:52.

    So easy and delicious, the three extra minutes made all the difference. Thanks!

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  • Fantastic recipe, thank you! Easy and very...

    Submitted by frasers79 on 13. April 2018 - 15:59.

    Fantastic recipe, thank you! Easy and very delicious. I made the same changes as per other comments: reduce sugar to 100g, use butterfly attachment, cook at 80 degrees, 12 mins, speed 3. I also doubled the recipe. Thanks again 😊

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  • Used to make this the old fashioned way, never...

    Submitted by country2cook on 21. February 2018 - 16:26.

    Used to make this the old fashioned way, never again! Really good recipe, I make mine tangy by reducing sugar. YUM! Someone get me a spoon!

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  • Ive never made Lemon Curd before but this is...

    Submitted by Kellie_bee on 12. February 2018 - 12:55.

    Ive never made Lemon Curd before but this is awesome. I took others suggestions of cutting the sugar down to 100g. I trippled the recipe, used the butterfly attachment, cooked it at 80 degrees and added an extra 8 minutes cooking time and it was perfect! Not sure if it needed the 8 minutes, but having not cooked it before I think it's turned out perfect!

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  • Always works fine and good way to use up lemons

    Submitted by Bel-1981 on 6. December 2017 - 00:26.

    Always works fine and good way to use up lemons

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  • Great recipe, thank you. I used my own lemon curd...

    Submitted by SheilaE on 16. October 2017 - 19:22.

    Great recipe, thank you. I used my own lemon curd recipe but your instructions except for the higher temperature in the comments. Very nervous to just plop the butter in but blow me down, it worked a treat. Smile

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