Is your mouth watering yet? Mine is, I just love lemon curd! Actually, I love anything lemon, I’m pretty much a lemon-lovin fanatic. Thick, soft, and velvety smooth. The tart lemon zing and the sticky sweetness make my tastebuds do ‘the happy dance’ and sometimes I just have to eat a spoonful on its own! True. Of course, accompanied by fresh baked scones and a dollop of fresh cream it is much more civilized and even tastier.
It is so easy to make from the most ordinary ingredients: eggs, sugar, lemon juice and zest, and butter.
Being a simple girl I cheat and make it in the microwave! Making it this way saves me from standing at the stove and whisking constantly over a pot of boiling water for 15 minutes -hot and boring. I’ld rather do quick and easy! With only one batch you will have enough for yourself and some to give away to a friend.
|Easy-peasy, delish lemon curd…Yummo!|
- 1 cup white sugar
- 3 eggs
- 1 cup fresh lemon juice
- Zest of 3 lemons. Avoid zesting the white (pith) beneath the yellow skin as it is very bitter.
- 1/2 cup unsalted butter, melted
- In a microwave-safe bowl, whisk the sugar and eggs together until well blended. Add the lemon juice, lemon zest and the butter into the same bowl. Cook in the microwave for one minute then remove and stir well, repeat this in one minute intervals making sure you stir in between each interval to prevent the egg from ‘scrambling’ or the mixture from going lumpy. You will need to do this 4-5 times until the curd becomes thick enough to coat the back of a spoon. Remember it will thicken more as it cools. Remove from the microwave and cover with plastic wrap to prevent a skin from forming on the top of the curd. Let it cool at room temperature and once cooled pour into small sterile jars. Keeps refrigerated for up to three weeks but it is best used fresh.
- Tip: If you over cook the mixture a little, or forget to stir, and your curd is lumpy or has specks of egg in it just pass the mixture through a fine sieve to remove them. This will not effect the taste.