Preparation time
5min
Total time
20min
Portion
0
jar(s)
Level
easy
Ingredients
- 1 zest of lemon
- 200 g sugar
- 125 g Butter, cold and cubed
- 80 g lemon juice, (3-4 lemons)
- 6 egg yolks
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Put sugar and lemon peel into bowl. Mill on sp 7[/b] for 10 sec[/b].
Insert butterfly and add remaining ingredients. Cook for 12 min[/b], 80C[/b], sp 3[/b].
Pour into hot, sterilised jars and leave to cool.
Tip
If you find the curd is not thick enough then cook for a further 5 minutes/80C/sp3.
Sterilise jars while curd is cooking so they are hot when you add the liquid.
I place my jars in the microwave, filled with 1/3 water, heat for 1-5min. Pour hot water from the jars over the lids ready to seal.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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
Great recipe - I needed to use 12 egg yolks (made meringues) so made a double batch. Kept my fingers crossed. Cooked probably another 8-9 minutes as after 5 minutes it was still quite runny. Another 3-4 mins it was better. Now its cooled down the consistency is fabulous and will be good for spreading if required. Thank you
Great recipe, thank you, nicely. Used the extra cooking time. Might reduce the sugar and increase lemon rind next time. Just what I was after to use egg yolks leftover from a Pavlova.
This is a great recipe! I always double the quantity, as I make meringue with the egg whites. I only use 10 yolks, and can be heavy handed with the rind. I keep everything else the same, don’t use the butterfly and cook for 15 minutes. It thickens up nicely every time. So glad I’ve found a great lemon curd recipe.
It's a curd not a butter but you could still Spread it on toast lol
Hi Cherie, I made this last night at 11.30pm as you do lol
I had 7 egg yolks left over from making a pavlova, used exactly 80g lemon juice, did the extra step for 5 mins and it was PERFECTLTY THICK!!!!
I use it for cupcakes as I'm a cake decorator!!
How long will it keep in jars?
Thanx so much
Did you use lemons with thick skins, thin skinned lemons don't thicken.
Fantastic recipe, works perfectly for me using the below variations.
THICKEN: Include 1tsp of cornflower desolved in water
COOK: Use butterfly attachment and cook for 19min, 80 deg, speed 3
So disappointed with my thermomix. Have always been a decent cook but now my fail rate is constant. Is it just the recipes on here are untested? I followed this one exactly. Have now done 2 rounds of the extra 5mins. Triple checked all ingredients. It's just runny nothing. Have made lemon curd in the microwave for years and it's delicious. Was hoping this would be faster and require less attention. Instead I'm still standing here having to check on it and it takes longer than the traditional method. Not great.
The extra time and heat makes it turn out perfectly. Made it tonight and licked the bowl clean.
Victor..
Great way of using egg yolks Nice recipe but definitely needs the extra 5 mins on 80 degrees
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