Lemon Curd – Easy Microwave Recipe

Prep:5min  ›  Cook:3min  ›  Extra time:8min  ›  Ready in:16min 

In the late 19th and early 20th centuries in England, home-made Lemon curd was traditionally served with bread or scones at afternoon tea instead of the usual choice of fruit jam. Homemade lemon curd was often used as a filling for cakes, delicate pastries and scrumptious sweet tarts.

Homemade lemon curd was usually made in relatively small quantities because it did not keep as well as jam. In more recent years, larger quantities became feasible largely due to the development of refrigeration. Commercially manufactured curds often contain additional preservatives and thickening agents whereas homemade lemon curd is additive free.

This quick and easy to make microwave lemon curd recipe can be enjoyed for breakfast lunch and picnics. Try adding equal amounts of lime and lemon juice and zest (2 of each) for a tasty lemon and lime curd alternative.

This recipe makes just under 1kg of Lemon Curd.

Lemon Curd Ingredients

Makes: 2 (450g) jars or 4 smaller .

•  Finely grated rind and juice of 4 large unwaxed lemons.

• 175g (6 oz) unsalted butter – margarine or spreads are not suitable.(cut into pieces).
  

• 175g (6 oz) caster sugar.

• 4 large free range eggs, as fresh as possible, beaten and set aside.
  

How to make microwave Lemon Curd

 

Put the cleaned and sterilised jam jars int the oven on a low heat while you make the curd.

Put the juice and zest of the lemons in a microwave safe bowl. Add the caster sugar and the butter.

Select full power on the microwave and heat the mixture stirring often, continue until the sugar and the butter are soft and melted but the liquid is not too hot.

Add the eggs in a thin pouring stream and whisk briskly for about one minute

Without opening the door microwave the mixture. Remove the bowl and whisk fully. Allow the lemon curd to stand for 1 minute. Return the mixture to the microwave and heat on full for a further minute.

Spoon the thick and delicious lemon curd into the warmed jars. Before sealing the jars ensure the lemon curd has cooled completely.

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Homemade lemon curd will keep for up to 7 days if refrigerated.