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Quince Curd



4 jar(s)


  • 1000g quince, peeled, cored & roughly chopped
  • 250g water
  • 350g castor sugar
  • Juice of 2 lemons
  • 100g unsalted butter
  • 6 large egg yolks

Recipe's preparation

  1. Place quince, water & sugar into the TM bowl. Cook for 30 - 60 mins 100 degrees speed 1. Instead of placing the MC on top place the basket or the varoma on top to let out some steam. The timing depends on your quince cook until quince  are a deep orange/red colour.

    Place the MC back on top instead of the basket or Varoma. Puree the mixture by slowly going from speed 1 - 7 for around 20 secs. Add remaining ingredients & mix for 10 secs speed 5. Mixture should be nice & thick. Pour into hot sterilized jars, allow the curd to cool & then seal & store in the fridge.


Accessories you need

  • Varoma
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  • Simmering basket
    Simmering basket
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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Thanks to Erica for helping me test & convert this amazing recipe & she took a great photo too tmrc_emoticons.-)

Serve the curd on toast, as a filling for a cake or tart eg instead of lemoncurd in a lemon merigue pie. Stirred through homemade yoghurt or ice cream.

Try using it for the filling in these cupcakes 


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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Add a comment
  • Beautiful colour and velvety

    Submitted by MerylK on 17. April 2016 - 10:49.

    Beautiful colour and velvety texture - thanks for a great recipe. I made a small adjustment and cooked the eggs for about 7mins @ 60c speed 4 to make sure I could store the curd for longer and also give to pregnant friends.

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