Lemon Curd Microwave MethodMakes:
Lemon varieties vary in their tartness and juiciness. A mild lemon like Meyer won’t require as much sugar as a tart variety like Lisbon. You can stir in additional sugar if required, microwave the mixture again for 30 seconds if needed to dissolve completely.
- 1 1/2 – 2 cups sugar – see tips
- 3 eggs, lightly beaten
- 200ml fresh lemon juice (about 4-6 lemons depending on size and variety)
- zest of 3 lemons
- 115g butter, melted
In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and melted butter.
Cook in the microwave on full power for one minute, whisk well then microwave in 30 second intervals, whisking after each interval until the mixture coats the back of a metal spoon. Taste and add more sugar if needed – microwave 30 seconds and stir till completely dissolved.
Pour into sterilised jars. Once the curd has cooled to room temperature, cover it with a lid and store it in the refrigerator for about 2 weeks. The curd will thicken and become opaque as it cools.
If you want to store lemon curd longer than 2 weeks it is advisable to freeze it, curd freezes well.