Thermomix lemon curd or the easiest way of making lemon curd. Sweet and tangy, perfect for making dozens of desserts or for just eating as it is.
What is lemon curd?
A dessert spread made with eggs, sugar, and citrus, most commonly with lemons. However, lime, oranges or even berries can be used to make delicious curds. Have a look at this blueberry curd I’ve made to fill some mini pies, you would love it!
It is a typical English dessert, born sometime at the end of the 19th century, when it was made to be served with scones or bread at afternoon tea.
What do you need?
- Just a few ingredients: lemons, eggs, sugar, and some unsalted butter.
- I recommend using organic, unwaxed lemons, as you will need their zest as well.
- Even if organic wash the lemons very thoroughly and rub them well with a kitchen rubber and soapy water to remove the wax. Dry well with kitchen towels.
- Classic recipes use only egg yolks, but this Thermomix recipe makes use of the entire eggs and I actually find that great, I have enough unused egg whites filling my freezer as it is…
- And thinking about egg whites, should you have any, why not try this Egg White Cake.
How to make?
- Place all the ingredients in the Thermomix.
- Let the machine do its job.
- Pour the lemon curd into jars.
- Let cool and thicken.
How to keep?
- First of all, the lemon curd will still be rather runny when hot. Don’t worry about it, let it cool in the jars on the counter, it will thicken as it cools.
- You will have to keep it refrigerated, unlike bought curd, it doesn’t contain any preservatives.
- It will keep for about 2 weeks in the refrigerator, but it will never ever last that long. Even if you don’t use it for making desserts, you will probably just be done with it in a few days. It is that good!
How to use lemon curd?
- Serve the traditional British way with scones.
- Cheesecakes: you could try one of these, one is a baked cheesecake and one a no-bake cheesecake. They are both incredibly rich and creamy, but the unbaked one is just easier and quicker to make.
- On pancakes or waffles. Or fill crepes.
- With ice cream.
- Fill small pastry with it. Try these delicious raspberry lemon curd tarts, for instance.
- Make a large tart shell and fill it with lemon curd. Leave simple or top with berries and whipped cream.
- Make trifle.
- Top a pavlova.
- Fill muffins or cupcakes.
- Make buttercream.
- Sandwich cookies.
- Filling for cakes: I use this combination quite often for filling or topping sponge or biscuit cakes:
- Soften about 150 g/ 5.3 oz/ 2/3 cup cream cheese. Mix with 1/3 of the lemon curd from the recipe. Whip 200 ml/ 6.8 fl.oz/ scant 1 cup heavy cream. When half whipped, slowly add 2 teaspoons corn starch for stability and continue whipping until the cream is stiff. Fold the whipped cream into the cream cheese mixture.
More lemon desserts:
- 3-4 organic lemons, depending on size (zest and juice)
- 130 ml/ 4 oz/ ½ cup freshly squeezed lemon juice
- 4 eggs
- 100 g/ 3.5 oz/ 1/3 cup + 2 tablespoons unsalted butter
- 300 g/ 10.6 oz/ 3 cups granulated sugar
- Wash the lemons very well to remove the wax and dry them. Grate the zest, only the yellow parts, the white skin is bitter. You will need about 3-4 tablespoons zest.
- Place the eggs, butter, sugar, lemon zest, and lemon juice in the Thermomix. Turn on the machine and cook for 20 minutes at 90 C (195 F) on speed 2 without placing the measuring cup on top of the lid.
- Once the lemon curd is cooked place the measuring cup on top of the lid and mix the curd for 25 seconds on speed 6.
- Pour into a jar and let cool on the counter, it will thicken. Store in the refrigerator.
Made in TM31.