Lemon curd is probably one of the most versatile things you can make. It’s delicious spread on hot toast, freshly baked scones or pancakes, mixed with cream cheese to make a really quick but delicious tart topping (fill your tart case with the lemony filling and top with berries), spread on pavlova, or add a spoonful to buttercream icing for a zesty topping for cupcakes, the list is endless!
I’m not going to claim the idea of making lemon curd in the microwave is a new thing. My friends have been raving about Rita’s recipe for years. I met the lovely Rita through the now defunct Nigella.com forum. Despite not living all that far away from each other, Rita and I have never met but we keep in touch with each other on Facebook. I saved the recipe all those years ago with good intentions, but as with many other things, I never got around to trying it. Until yesterday. I looked at the lemons sitting in the fruit bowl that were originally bought for making lemon drizzle cake (more good intentions!) I decided I would make lemon curd. I immediately thought of Rita’s recipe and decided it was about time I tried it.
I was not sorry.
It was a revelation to me. I now know why my friends love it so much.
It’s so easy!
I felt a bit silly because despite hearing rave reviews about the microwave method for years, there was a small part of me that was a teeny bit sceptical. I don’t completely trust microwaves. Was I going to end up with lemony scrambled eggs? I shouldn’t have worried. I had beautiful lemon curd in just 4 minutes. So if you would like to make this but have some reservations, please please just try it. From now on I will always make lemon curd this way.
Thank you Rita for such a great recipe!
Rita's easy 4 minute microwave lemon curd
- 200 g caster sugar
- 3 eggs
- zest and juice of 3 lemons
- 115 g butter melted and slightly cooled (don't add it to the egg mixture while still hot!)
- n a microwave safe bowl, whisk together the sugar and eggs. Add the lemon juice and zest. Whisk in the slightly cooled melted butter.
- Microwave on high, one minute at a time, whisking very well after each minute. This usually takes 3-4 minutes, but depends on your microwave. When you reach 3 minutes, I would play it safe by stopping and whisking after 30 seconds.
- You don’t want it to reach boiling point. My curd was ready after 4 minutes, but yours may take 30 seconds less or more.
- Stop when it’s visibly thickened, but do bear in mind that it will firm up quite considerably once cooled.
- If it coats the back of the spoon; you can draw a visible line down the back of the spoon with your finger, the curd is cooked.
- Strain through a sieve in case there are any tiny cooked bits of egg, then pour into sterilised jars.