This quick and easy lemon curd option saves you spending unnecessary time at the stove! It's delicous and can be used as an ice cream topping or it is divine on brioche, as a filling for tarts, sponges, cupcakes, pavlovas and cakes.
Ingredients
- 3 egg
- 2 egg yolks
- 170 g caster sugar
- 125 g unsalted butter cubed
- 2 lemons, rind finely grated
- 200 ml fresh lemon juice
Method
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Step 1In a microwave-safe bowl, beat whole eggs, egg yolks and sugar until incorporated.
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Step 2Add the cubed butter, grated lemon rind and lemon juice to the mixture. Give it a quick stir and place into microwave.
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Step 3Microwave, uncovered, on medium or 50% (1000W-power microwave) for about 8 minutes stopping every minute to whisk, until the mixture thickens.
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Step 4Using the sieve, strain the mixture upon finishing to make a creamier smooth curd. this makes it creamier or if you prefer the lemon rind leave as is.
Equipment
- knife
- whisk
- microwave safe bowl
- sieve
Recipe Notes
Makes 2 cups.
You will need about 3 lemons to make 200ml of lemon juice.
Use 2 whole lemons for the zest.
If your microwave is a higher wattage take it down to 30% power and microwave for 12 mins stopping every minute to whisk.
When using the microwave it is very important that during the cooking, you stop the microwave every minute and give the mixture a good whisk before resuming cooking.
If you prefer a chunkier curd and would like to keep the lemon rind do not strain the mixture in the final step, just leave it as is.
Store in an airtight container in the fridge, generally lasts a week.
Recipe Reviews (1)
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