Lemon curd not only has the most beautiful delicate opaque colour of yellow, its texture is creamy and velvety, dissolving on the tongue with a kick of citrus zing.
Shop bought versions tend to have a metallic aftertaste to them whereas the homemade varieties are again in a league of their own. Like so many recipes today, homemade cannot be beaten. The depth of the yellow colour is determined by the brightness of the yolks.
There is not a lot to the recipe and using the microwave makes it much quicker and easier and as delicious as it would be if made in a double boiler.
This recipe also won me first prize in the lemon curd section at the local country summer show.
Lemon curd is so versatile, it can be spread on bread or toast, used to spread on cakes and can be used instead of jam in doughnuts. Or just eaten by the spoonful.
Lemon curd
Ingredients
100g unsalted butter
350g caster sugar
Zest of 3 unwaxed lemons
150 ml lemon juice strained without pips
150 ml beaten eggs (about 3 large eggs)
Method
Place butter, sugar, lemon zest and lemon juice into a glass jug. Place in the microwave. Zap for 3 minutes. Stir. The butter should be just about melted and the sugar dissolved. If not, continue to stir if after a little stirring the butter and sugar have not dissolved put back in the microwave for 30 seconds.
Add the beaten egg to the jug with the butter, sugar and lemon. Stir well
Put back into the microwave for one minute and remove. Stir.
Put back into the microwave again for a further 30 secs and stir. Repeat until the mixture is thick enough to coat the back of a spoon. It takes about two minutes but don’t be tempted to over cook it. When I know the mixture is starting to thicken I reduce the time to 15 second intervals.
When you are happy with the thickness strain through a sieve into another jug. This will remove any egg bits and the unwanted lemon zest. Now pour the strained curd into cooled sterilised jars. Store in the refrigerator.
How to sterilise your jars is explained here at the bottom section of this earlier post on marmalade.
I have never heard of this method before! Interestingly, I read an article about how we should use our microwaves more in cooking because they can provide unique results that we cannot achieve with an oven/stove. But that was mainly savory foods, fish and the like.
Thank you for commenting. Love your cat. This is a much quicker and cleaner way to make Lemon curd. So in about ten minutes you can produce two jars of it. I am not a huge fan of the microwave but this recipe along with heating milk and stock for sauces makes the space it takes up worth it.
I will try this for sure Maria – I am also a huge fan of lemon curd – especially the homemade variety. This looks as though you could just spoon it right out the jar into your mouth!! (But we would not do that. Would we?!)
Lindy 😉
Well Lindy, I would never admit to spooning it straight from the jar but the dog would tell you different!
Ah, if dogs could talk…!!
I swear the minute I saw your post I got happy as a clam at high tide, isn’t that what they say?!! Lemon sweets of any kind are by far my favorite & lemon curd is definitely a very specific case in itself! I like the fact that you don’t seem to use a lot of eggs, unlike other recipes I’ve tried, thus resulting in a very… “egg-y” aftertaste and that to me is a major fault in the whole lemon curd deal!
I haven’t tried this recipe with Greek lemons. When in Greece I prefer others to do the cooking!! Obviously the quality of lemons you can get will be far superior than the ones I have over in the UK. So Athina, let me know how you get on and what you think.
Going to buy lemons, warm up the microwave and get out the spoon, Maria! Oh, yes, and I’m going to pin this sweet recipe.
Thank you Kathleen. It’s how I have always made it. Please let me know if you make it how it turns out?
This is incredible, Maria! I cannot wait to give it a try. The idea of having lemon curd available in just a few minutes is a wonderful thing. Thank you so much for sharing your recipe. This is going to be very popular on Pinterest. 🙂
Thank you John, anything that makes life easier is a bonus. I wondered whether to share it as I am hoping to enter it again this year in the local show. I hope you do have a go and let me know what you thought.
Maria, Maria, I would kiss you right here right now. This is superb! I adore lemons and anything that tastes “lemony”. I’m so trying your recipe. I’m not very good at using the microwave so I might get back to you with a few questions. Will see.
The picture is gorgeous.
Thank you Francesca, there is nothing too technical with this recipe and the use of the microwave. You can alternatively use a double boiler instead but it takes so long. Try it – if you have problems ask!
As to the picture!! well, I struggle but then I read Stefano’s post and thought I would give it another go, so the praise must go to him.
Another beautiful recipe and a brilliant example if how to utilise modern cooking methods for traditional recipes. I happen to love lime & lemon curds (but unfortunately) my guy at home isn’t into overly tart flavours etc. I happen to have a few jars at home that need filling and you have me inspire for my next weekend project!
Thank you, this recipe is so quick and as you might have noticed it only makes one large and one small jar, which can be easily eaten by one!
Maria, I’ve wanting to try making lemon curd. This recipe definitely sounds like the way to try it for the first time.
Karen, its quick, easy and very light on the washing up!
Maria this looks deliciously yummy!
And, congrats on the picture too, which looks great (I love the shadow on part of the lemon, which really gives it a 3D look and the spoonful of curd is exactly where it should be in the frame): well done! 🙂
I gave up and then read your post and had another go, to be honest it is complete luck. I am the slowest learner there is but thank you for the compliment.
What a beautiful photograph! I’ve never tried lemon curd but how can I resist now? I’m not at all surprised that you won 1st prize for it if it tastes as good as it looks.
Thank you Azita. It is so easy to make, I hope you give it a try. Thank you for the follow.
A must for me too. I’ll let you know how I get on. Thank you for sharing with us.
I will be very interested to know what you think Maureen.
So funny you posted this. I found this method on the King Arthur website and I’m trying to find time to try this for cupcakes. Will be posting soon. Glad to see a photo though because I was a bit sceptical!
Thanks for posting this. Lemon curd with blackberries is one of my favorite desserts ever. Especially when the weather’s warm.
I agree with you. I feel its the most wonderful spring time colour.
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