This makes the most beautiful thick and tangy curd. I just love the richness of the colour too. Perfect in pastry cases or even just by the spoonful! 🙂
I tweaked this recipe to be made in the Thermomix using my Passionfruit Curd recipe.
Try it on waffles too next time you have them.
Lemon Curd Recipe
Ingredients
- 100g raw sugar
- 40g fresh lemon juice
- 60g butter, unsalted, cubed
- 3 eggs
Instructions
- Place sugar into TM bowl and mill 5 sec / speed 10.
- Add lemon juice, butter and eggs and cook 10 mins / 80°C / speed 2.
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I made this for my friend and not all fitted in the jar I bought so a little left over for me yum. I put it on my porridge with yogurt ha-ha it was nice. Now I’m thinking of making tarts with it. I’ll probably make my own shortcrust pastry for the bases but I’m not sure how many to make or what size to make them, I also don’t really have little tart tins do you think I could make them in a muffin tin? Or am I better off just doing one big tart? Thanks for an help.
I think it may be a case of trial and error Jenny! I’d give the muffin tins a whirl! 🙂
I have attempted lemon curd a couple of times pre Thermie and each time has been a disaster. I just made this and it was so easy and so yummy. I don’t think it will even make it to a jar. I can’t stop eating it! Thanks you for another great recipe Leonie.
Yes it is rather addictive isn’t it Natalie! 🙂
Love this. Sometimes I add in passionfruit as well 🙂
It gets scoffed down by my family!
I LOVE passionfruit too Debbie. Have you tried this one? http://thermofun.com/thermofun-passionfruit-curd-recipe/
I made this with strawberries instead of lemon tonight less sugar and it’s still really sweet lol! To be honest it looks wrong but tastes amazing with strawberries $1 a punnet atm how could I resist. Yum!
I’m considering making this for my dad for xmas because he loves Lemon Curd, but I am doing some travelling for a couple of weeks before hand. How long will this keep in the fridge? Will it be ok for a couple of weeks before I can get it to my dad?
hmmm i think I’d wait till just before xmas Alessia. I’d say it lasts approx 3 weeks.
This is so delicious and extremely easy to make!!
I doubled the recipe and thinking of using it in a Lemon Meringue Pie.
If i keep the curd in the fridge, how long should it last (expiry I mean) that’s of course if there’s any left by then as I can eat it by the spoonful.
Thanks Karen – yes very quick and easy and yes I double it too when I make it! I work on about 2 weeks – maximum 3 weeks. 🙂
Do you increase the cooking time if you double the batch or is the 10mins sufficient? Thanks 🙂
10 mins is sufficient for this recipe Nicole 🙂
This Lemon Curd is TOP NOTCH!
Thanks Jane – rather addictive really! 🙂
Thank you Leonie as I now have a tried and true lemon Curd recipe that all testers said was AMAZING! I adapted it for my food lifestyle using xylitol and added zest from one lemon!
It makes it seem like one did fuss, but lemon curd in 10 minutes! BONUS!
Thanks Joanne – pleased to hear it worked well with xylitol. 🙂
Is it possible to make this recipe without the raw sugar if i substitute it for white sugar and skip the first step?
Yes Madeleine that should be fine! 🙂
How many mls would this recipe approximately make? I’m trying to figure out if I can fill 2 small jars full for xmas hampers. I think they are about 200ml each jar
Hi Melissa, recipes says it makes approx. 350g so your two small jars should be perfect! 🙂
Yum! Double batch made for hampers and my 13yr old who loves it.
Thanks Annette, yes I’m very guilty of eating it by the spoonful!! lol! 🙂
Half a block of cream cheese and a dash of extra lemon juice added and blended at the end of cooking makes a great spread to layer between cakes or pancakes.
Oh Souise, that sound devine! Thanks for sharing!
What speed do you blend the cream cheese in please?
such a great and easy recipe 🙂 A must have in the fridge 🙂
Thanks Janet and yes a must in the fridge!
I made this lemon curd yesterday and it was so easy and tasted amazing. I put the curd into sweet pastry cases and made little lemon tarts. They were so yummy! Thank you for another awesome recipe.
Thank you Thiona – yes it’s great how it’s so quick and easy!
How long does this last in the fridge??
Karen, up to 3 weeks (assuming I am nowhere near your fridge!!!) 😉
Can it keep longer if preserved using water bath method ?
Christine I’m sorry but I dont do water baths so I’d be hesitant in giving you an answer.
I just wanted to say thank you for this recipe – and especially for listing the lemon juice in grams. So many lemon curd recipes say the juice of X lemons, which varies so much! I tried your recipe tonight – perfect. Thank you.
Great to hear Angelique and yes I agree I never know what size fruit to get when recipes say that.
Love the taste of this recipe, mine was a bit runny though, I doubled the recipe and cooked for 10 mins, should I have cooked for longer or will it thicken in the fridge?
Hi Rhiannon, my sincere apologies for delay but I’ve been moving interstate! It would have thickened in the fridge. I trust it was enjoyed! 🙂
I wanted it extra tangy so doubled the lemon juice. It’s absolutely delicious!
I love this receipe but have found that the egg must have cooked as it is not a smooth texturw. Has anyone else had this issue? What am i doing wrong? Thank you Rachael