Description
Gorgeously smooth, tangy and luscious, you’re going to want to slather this lemon curd on cakes and crumpets, eat it by the spoonful…
Ingredients
Units
- 1 cup white sugar
- 3 eggs
- 3 lemons (zest and 1 cup juice)
- 1/2 cup unsalted butter, melted
Instructions
- In a suitable sized microwave-proof bowl, add the sugar and eggs and beat until smooth. Stir in lemon juice, zest and melted butter.
- Place the bowl in the centre of the microwave and cook on medium/high initially for 1 minute. After a minute, remove the bowl from the microwave and give it a good whisk, scraping the sides of the bowl to ensure you don’t get any overcooked lumps.
- Place the bowl back in the microwave and repeating the process at 20 second intervals.
- Your curd is ready when it thickens and coats the back of a spoon.
- Remove the curd from the microwave
- For an extra smooth curd, pour the curd through a sieve to remove the zest and any overcooked egg white and divide into clean jars.
- Store the curd in the fridge for up to 3 weeks.
Notes
*Chefs Tip: If you overcook the mixture a bit and find little bits of scrambled egg flecked through it, simply pass the mixture through a sieve.
- Prep Time: 5-10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave
Nutrition
- Serving Size: 1
- Calories: 940.3kcal
- Sugar: 114.91g
- Sodium: 100.73mg
- Fat: 50.81g
- Saturated Fat: 29.69g
- Unsaturated Fat: 18.21g
- Trans Fat: 0.03g
- Carbohydrates: 117.56g
- Fiber: 2.24g
- Protein: 10.16g
- Cholesterol: 363.04mg