Microwave Lemon Curd

    (558)
    16 mins

    Lemon curd is a famous British fruity and tangy jam. Great on toast, in cakes, on top of pancakes or straight from the jar! This is a delectable recipe, quick and easy to make. It is particularly useful when entertaining and short on time.


    486 people made this

    Ingredients
    Serves: 16 

    • 200g caster sugar
    • 3 eggs
    • 250ml fresh lemon juice
    • 3 lemons, zested
    • 100g unsalted butter, melted

    Directions
    Prep:10min  ›  Cook:6min  ›  Ready in:16min 

    1. In a glass or plastic bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

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    Reviews and Ratings
    Global ratings:
    (558)

    Reviews in English (470)

    by
    2

    Amazing and simple! Used it as a filling between layers of lemon cake and as a tart filling.  -  22 Mar 2010

    by
    544

    I'm certainly impressed with this recipe, especially coming from a microwave. Mine cooked to the right consistency in about 5 1/2 minutes. It will be thin when it's done, but if it can coat the back of your spoon, it's done. The curd will thicken up as it cools. The written recipe made almost exactly 3 half-pint jars worth. I used high-quality bottled lemon juice and it was a bit too tangy. I think using fresh juice would make a more mellow-tasting curd. Overall, an excellent recipe worth saving. TIP - strain the curd through a fine-mesh seive to remove all the white egg bits to ensure a perfectly smooth curd. **Update - The curd from the original recipe is quite grainy after it's refridgerated. I tested the recipe 2 more times and ended up with a wonderfully smooth, thicker, richer curd that can easily rival the ones you buy in gourmet stores. Use 3 whole eggs plus 2 egg yolks and increase the sugar to 1 1/4 cup. It won't be two sweet but will mellow out the tartness. I still cooked it 5 1/2 min. and it was perfect. Try it.  -  29 Apr 2008  (Review from Allrecipes US | Canada)

    by
    186

    This was AWSOME! I rolled out premade pie crusts and cut it with a cookie cutter to fit mini cupcake pan, baked it for 10 minutes and filled the little pastry cups with this lemon curd. They were GREAT! I never made such a quick and easy dessert before!  -  06 Nov 2005  (Review from Allrecipes US | Canada)

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