Homemade Lemon Curd Recipe and Guide
200g Sugar (I used granulated)
100g Unsatted Butter
2 Full Eggs+ 1 Extra Yolk
Zest & Juice of 2 Medium Lemons or 3 Small Lemons
Jam Pots – (Wax Paper to Seal –Optional)
This recipe will give you one full pot or two small pots of Lemon Curd so you may want to double up the cooking time and ingredients depending on how much you need.
Tip: Ensure jars and lids have been scalded with hot water and the jars have been dried in the oven to prevent any bacteria prior to making the curd. You can air dry the lids as they will melt in the oven.
Warning: Be careful when blasting your whisk to avoid splashing as the mixture is very hot!
1. Put the sugar and butter in a bowl and put in the microwave on full power for 1 minute.
2. Take out of the microwave then add the two full eggs, additional yolk and the zest and juice of the lemons (to the melted butter and sugar mix) and blast with an electric whisk on full power for about 1 minute. (Ensure eggs are mixed in thoroughly to ensure you don’t get cooked/scrambled egg in the mix).
3. Put back in the microwave on full power for 2 minutes.
4. Take out of microwave and blast with an electric whisk on full power again for about 1 minute.
5. Put back in microwave on full power for 2 minutes.
6. Take out of the microwave, blast with an electric whisk for about 30 seconds.
7. Pour into jars seal with wax paper circle, place on lid or alternatively if you are not using wax strips wait for the lemon curd to cool and then place on the lid thus ensuring no condensation forms in the top of the jar which may cause mould.
8. Store in the fridge once cooled.
The lemon curd will thicken once cooled and placed in the fridge.
If you have doubled up on the recipe you may require an additional 1 or 2 minutes cooking time.