Lemon Curd (Microwave Version)

"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!"
 
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Ready In:
20mins
Ingredients:
4
Yields:
1 500ml jar
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ingredients

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directions

  • In a deep dish, microwave the butter for one minute on 100% power.
  • Grate the lemon rind and squeeze out the juice.
  • Add the castor sugar, lemon rind and juice to the butter and mix well.
  • Strain the mixture through a sieve and discard the rind.
  • Beat the eggs and add to the butter mixture.
  • Microwave the mixture, uncovered, for 4 minutes on 100% power, stirring at 1 minute intervals.
  • Microwave for another 30 seconds, then test to see if it is thick enough.
  • 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.
  • Pour the hot curd into dry, sterilised glass jars, cover with greaseproof paper and screw the lids down tightly.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying. My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.
 
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