Recipe by Sherrie-pie
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!
Top Review by Jo C
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.
Directions See How It's Made
- 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.