Description
This silky, bright lemon curd comes together in under 20 minutes using your Thermomix—no constant whisking or curdled eggs. It’s over 60% faster than the traditional stovetop method and requires zero babysitting, yielding a smooth, professional-quality curd every time.
Ingredients
Units
Scale
- 2 Zest of lemons (Yellow zest only; avoid white pith)
- 2 whole Eggs (Room temperature)
- 2 yolks Egg yolks (Room temperature)
- 165 g Caster sugar
- 80 g Unsalted butter (Chilled and cubed)
- 90 g Lemon juice (About 2-3 lemons≈6 Tbsp)
Instructions
Grate the Zest
- Place lemon zest strips into the Thermomix bowl.
- Secure lid; grate Speed 10 for 10 sec. Scrape down and repeat if needed, until zest is very fine.
Combine & Cook
- Add eggs, egg yolks, sugar, chilled butter, and lemon juice to the bowl.
- Cook 10 min / 80 °C / Speed 4—no need to temper.
Check & Finish
- Test consistency: it should coat the back of a spoon. If too thin, cook an additional 1–2 min / 90 °C / Speed 4.
- The curd will thicken further as it cools.
Strain for Silky Texture
- Pour hot curd through a fine-mesh sieve into a clean jar, catching any zest bits or chalazae.
Cool & Store
- Seal and refrigerate. Keeps 1–2 weeks.
Notes
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Time Savings: Traditional stovetop lemon curd takes 30–40 min of whisking; this method is over 60% faster and hands-free.
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Make-Ahead: Curd can be made up to one week ahead—just give a gentle stir before serving.
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Serving Suggestions: Spread on toast, swirl into yogurt, fill cakes or tarts, or enjoy by the spoonful!
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Troubleshooting: If curd still seems loose after cooling, whisk in a small pat of softened butter off-heat to enrich and thicken.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert, Spread
- Cuisine: Baking, International Recipes
Nutrition
- Calories: 65
