Lemon Custard in Thermomix

Name: Natillas de Limón con Thermomix
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 8 personas
Ingredients: 600 gr de leche; 150 gr de azúcar; 4 huevos; 150 gr de zumo de limón; 80 gr de mantequilla; 40 gr de maizena

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14 June, 2026

Lemon Custard in Thermomix: The silky dessert that will brighten your day

Has it ever happened to you that you have last-minute guests or an irrepressible sweet craving, but you don’t want to spend hours in the kitchen?

🍋 We’ve all been in that situation where we’re looking for something delicious, but don’t let the kitchen become a mess. Luckily, these lemon custards are the definitive solution to all those culinary “dramas.” They are prepared in the blink of an eye and the result is so professional that no one will believe it only took you 15 minutes.

With this recipe for lemon custard in Thermomix, you will achieve a velvety texture and a perfect balance between sweet and the acidic touch of citrus. It is the ideal dessert because it is light, refreshing and makes minimal mess.

I remember the first time I made them for a family dinner; My mother, who is the queen of traditional baking, couldn’t believe that the Thermomix container had done all the hard work for me. Since then they have become a staple in my house! 🍮

Lemon Custard in Thermomix

Why this recipe is perfect

If you’re still not convinced, let me tell you why this dessert is going to become your new favorite of the week:

✅ Real time savings: You forget about being glued to the fire by moving the rods so they don’t stick. The Thermomix takes care of the exact temperature. 🕒
✅ Unbeatable texture: Thanks to the constant speed, they are left without a single lump, something that is a real challenge by hand. ✨
✅ Minimum cleaning: You only dirty the glass. It’s the dream of any cook who hates washing up after eating! 🧼
✅ Ideal for summer: It is a very fresh dessert that goes wonderfully after a heavy meal or on hot days.
✅ Pantry bottom ingredients: Chances are, you already have everything you need in your fridge right now. 🥚

Ingredients Explained

To make these custard great, here is what we are going to need:

🥛 600 gr of milk (whole is better for greater creaminess).
🍬 150 gr of white sugar.
🥚 4 fresh eggs of size L.
🍋 150 gr of freshly squeezed lemon juice (about 3-4 lemons).
🧈 80 gr of butter at room temperature.
🌽 40 gr of Maizena (corn starch) for the right thickness.

Additional notes: If you prefer a lighter version, you can use semi-skimmed milk, although the texture will be a little less dense. For people with celiac disease, make sure that the Cornstarch is certified free of traces. Ah! And if you want an extra touch of aroma, you can add the zest of a lemon (only the yellow part) at the beginning of the process. 🍋✨

Equipment and Preparation

What you need

Obviously, your faithful Thermomix (any model works, from TM31 to TM6). In addition, you will need a juicer for the lemons and about 8 individual glasses or bowls where you will serve the dessert. Some electric whisks for the whipped cream at the end will also come in handy. 🥣

Mise en place

Prior preparation is minimal. I recommend squeezing the lemons and weighing the cornstarch before starting. It will only take you about 5 minutes to have everything weighed on the counter. Having the ingredients at room temperature helps the butter emulsify perfectly, but it’s not strictly necessary if you’re in a hurry. Let’s cook! 👨‍🍳

Step by Step Instructions

1Place 600 g of milk, 150 g of sugar, 4 eggs, 150 g of lemon juice, 80 g of butter and 40 g of cornstarch in the Thermomix glass. We close the lid and program 7 minutes at 100°C and speed 3. During this time, the machine will cook the eggs and thicken the cornstarch evenly. 🌀

2Once the time is up, pour the cream immediately into a large bowl or directly into the serving glasses. Cover with plastic wrap, touching the surface of the cream so that that hard “crust” does not form when it cools. Let it lose heat and then bring it to the refrigerator for at least 2 hours so that it takes shape. 🧊

3While the custard is cooling, we can prepare the accompaniment. Whip a little liquid cream (minimum 35% fat) with a tablespoon of sugar until it is very firm. This will give a wonderful texture contrast and soften the acid of the lemon. 🍦

4To finish, take the custard out of the cold and place a generous layer of whipped cream on top of each glass. You can decorate with a little lemon zest or a mint leaf to make them look restaurant-like. They are now ready to enjoy! 🍋😋

Pro Tips and Troubleshooting

🌟 Secrets to success

Quality lemons: Use lemons that have thin skin, they are usually much juicier.
Zero lumps: If you see that for some reason the cornstarch resists, mix the cornstarch with a splash of cold milk before pouring it into the glass.
The master touch: Add a pinch of salt. It enhances the flavor of lemon and sweet in an incredible way. 🧂

❌ Common mistakes

Problem: The custard was very liquid.
Cause: The temperature was not reached enough or the lemon juice was too much.
Solution: Program 2 more minutes at 100°C. When they cool they always thicken more.
Problem: Too strong egg flavor.
Cause: Very large eggs or lack of cooking time.
Solution: Add a little vanilla essence to balance.

Variations and Customizations

🔥 Merengado Version: Instead of cream, top with Swiss meringue and burn lightly with a blowtorch. Spectacular!
🌱 Vegan Version: Replace milk with coconut drink, butter with coconut oil and use agar-agar instead of eggs.
🧀 Cheesecake version: Add 100 g of cream cheese to the glass at the beginning. They will be much denser and creamier. 🍰
🍓 Fruity Version: Put a base of strawberry or raspberry jam at the bottom of the glass before pouring the custard.
🍪 Kids-friendly version: Put a Maria cookie on the bottom so that it softens with the cream, they love it!

Serve and Accompaniments

These custards look wonderful on clear glass glasses so that the vibrant yellow color and white of the cream can be appreciated. If you want a plating of ten, add some fresh blueberries on top or some shortbread cookie crumbs to give a crunchy touch. 🍪

They combine great with a cold green tea or even with a very cold cava if you serve them at a special celebration. They are the perfect finishing touch to a family Sunday meal. 🥂

Storage

🥡 Storage: Always store them in the refrigerator, preferably individually covered with film or in airtight containers so that they do not absorb odors from other foods. They last perfectly for up to 3-4 days.

❄️ Freezing: I do not recommend freezing them, since the texture of the cornstarch and egg changes drastically when defrosting and they can release water.

♨️ Overheating: This dessert is enjoyed exclusively cold, straight from the refrigerator!

Frequently Asked Questions

Can I use bottled lemon juice? You can, but the taste will have nothing to do with it. Natural lemon is the soul of this recipe. 🍋

Do they come out the same with sweetener? Yes, you can use granulated erythritol or stevia by adjusting the equivalences, although the texture may be slightly less silky.

Can they be made without cornstarch? No, cornstarch is the main thickening agent along with the eggs. Without it, you would have lemon soup.

Why 100 degrees? It is the temperature necessary for the cornflour to hydrate and thicken the mixture correctly without burning the egg.

Dare to try them!

In short, these lemon custards are the winning combination of simplicity and gourmet flavor. You have no excuse not to prepare a homemade dessert today. I assure you that as soon as you try the first spoonful, the freshness of the lemon will conquer you. 🌟

I’d love to see how they turn out on you! If you make them, don’t forget to upload a photo and mention me or leave a comment below telling me how they turned out. It’s been said, let’s cook! 👩‍🍳💛

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📋 Lemon Custard with Thermomix

⏰ Total time: 15 minutes
👥 Servings: 8 people
🔥 Difficulty: Very Easy

Ingredients:

🥛 600 gr. milk
🍬 150 gr. of sugar
🥚 4 eggs
🍋 150 gr. lemon juice
🧈 80 gr. butter
🌽 40 gr. cornstarch

Instructions:

1. Put all the ingredients in the glass and program 7 min/100°C/speed 3.
2. Pour the cream into a bowl or individual glasses and let it cool in the refrigerator.
3. Whip cream to taste while they cool.
4. Serve the custard cold with a layer of whipped cream on top.

Grades:

– Cover the skin with film to avoid a scab.
– Use fresh lemons for a vibrant flavor.
– You can replace the sugar with a sweetener suitable for cooking.

Recipe by Jesus