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  • 200g caster sugar
  • 6 lemons – juice of all 6 and zest of 3
  • 4 free-range eggs – medium
  • 4 free-range egg yolks – large
  • 150g unsalted butter – cut into small cubes


Preparation method

  1. Firstly, sterilise two small Kilner jars or similar.  Wash your jars in hot soapy water and rinse in clean warm water.  Preheat your oven to 160-180oC.  Dry the jars, upside down, on a rack for 30 minutes.  Alternatively – put through your dish washer and allow to air dry, or simply fill clean jars with boiling water and leave for a few minutes to sterilize.
  2. Place the sugar and zest from 3 lemons into your TM bowl – 20 secs / Speed 10. Scrape down the sides of the bowl with a silicone spatula.
  3. Add the cubes of butter, 4 whole eggs (medium), 4 egg yolks (large) and the juice from the 6 lemons.
  4. Cover the lid hole with the ‘simmering basket’ – not the measuring cup and cook for 10 minutes / 90oC / Speed 2.
  5. Fit the butterfly (whisk) and give a further 10 minutes / 90oC / Speed 2.
  6. Your lemon curd should the consistency of custard and should leave a light trail when the whisk is lifted from the melange.  It may appear a little ‘thin’ at this stage, but don’t worry as your curd will continue to thicken in the jars.
  7. Remove the butterfly whisk and insert measuring cup in the lid and give 30 seconds / Speed 6.
  8. Pour the hot lemon curd into warmed, sterilised jars and leave to cool. Cover each jar of curd with a disc of waxed paper or baking parchment and allow to cool thoroughly. When cool, seal with a lid and refrigerate.
  9. Keep in the fridge and use within two weeks.

Malcy TIP:

  • If you want to be absolutely sure of no lumps or bumps, pass the mixture through a fine chinois (strainer) into a sterilised bowl before pouring into your sterilized jars.
  • However, if you are using a Thermomix, this shouldn’t be an issue.
  • Do not use finely grated lemon zest, otherwise your curd will finish up ‘grainy’.
  • This recipe is great to use with one of my favorite Christmas desserts – Limoncello Trifle with a crunch Toasted Almond Topping.