Total Time
20mins
Prep 10 mins
Cook 10 mins

For some reason, lemon curd is just one of those things I don't buy. And with this easy version, there's no reason to. Superior taste in a flash. From Annette Human's Microwave Winners. When I read the review, I cast my mind and yes, it happened to me once. I posted a question in the Community Forum and someone suggested that the hot mixture be added to the eggs, very slowly. Also, I didn't strain it very well. Hope this helps!

Directions

  1. In a deep dish, microwave the butter for one minute on 100% power.
  2. Grate the lemon rind and squeeze out the juice.
  3. Add the castor sugar, lemon rind and juice to the butter and mix well.
  4. Strain the mixture through a sieve and discard the rind.
  5. Beat the eggs and add to the butter mixture.
  6. Microwave the mixture, uncovered, for 4 minutes on 100% power, stirring at 1 minute intervals.
  7. Microwave for another 30 seconds, then test to see if it is thick enough.
  8. Dip a metal spoon into the curd and pull it out quickly. If the curd is thick enough, the back of the spoon should be coated with a fairly thick layer of the mixture. The lemon curd wll thicken even more as it cools.
  9. Pour the hot curd into dry, sterilised glass jars, cover with greaseproof paper and screw the lids down tightly.

Reviews

(1)
Most Helpful

When I tried this it curdled horribly, then was grainy after I passed it through a sieve to remove the lumps. It was nice and tangy but I couldn't bear to eat it because of the texture.

Jo C October 13, 2005

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