Lemon Curd
IG
Inspired by Ina GartenMy Thermomix reimagining of their lemon curd
My Thermomix take on Ina Garten's lemon curd — glossy, tangy and impossible to scramble.
Lemon curd is one of those things the Thermomix was made for — it stirs and heats gently so the eggs never scramble. Ina's is bright, buttery and just sweet enough.
Ingredients
- 🍋Zest and juice of 3 lemons
- 🍬200 g caster sugar
- 🥚3 eggs
- 🧈90 g butter, cubed
- 🧂1 pinch salt
Thermomix method
- Add the lemon zest and sugar to the bowl and mill 10 sec / speed 9 to a fragrant lemon sugar.
- Add the lemon juice, eggs, butter and salt. Cook 8 min / 80°C / speed 4 until thickened and glossy.
- Pour into a sterilised jar and cool. It thickens more as it chills — keeps 2 weeks in the fridge.
Aly's tips
- The gentle 80°C is why it never scrambles.
- Spread it on the Mary Berry lemon drizzle cake, scones or yoghurt.
Questions
Why won't the curd scramble in a Thermomix?
Constant speed-4 stirring at a low 80°C cooks the eggs gently and evenly.
Can I freeze it?
Yes, up to 3 months.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.
An independent Thermomix reinterpretation inspired by Ina Garten's lemon curd. Not affiliated with, authorised by or endorsed by Ina Garten or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.
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