Here are your recipe and guide on how to make Lemon Curd in the microwave.
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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.
Warning: Be careful when blasting with a whisk to avoid splashing and scalding!
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 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 the microwave on full power for 2 minutes.
6. Take out of the microwave, and blast with an electric whisk for about 30 seconds.
7. Pour into pots, seal with the wax paper circle, place on the lid or alternatively 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.
Ingredients and Equipment
- 200g Sugar (I used granulated)
- 100g Butter
- 2 Full Eggs+ 1 Extra Yolk
- 2 Normal Size Lemons or 3 Small Lemons – Zest & Juice
- Jam Pots – (Wax Paper to Seal –Optional)
How to sterilise jars for jams, curds and chutney.
If you are going to try your hand at making your own preserves, then it's essential to know that you will need to sterilise the jars you intend to use first. This prevents anything spoiling the jam and eradicates any bacteria or bugs that are lurking in there that you cannot see. I have put...
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.
Warning: Be careful when blasting with a whisk to avoid splashing and scalding!
Method
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 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 the microwave on full power for 2 minutes.
6. Take out of the microwave, and blast with an electric whisk for about 30 seconds.
7. Pour into pots, seal with the wax paper circle, place on the lid or alternatively 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.
N.B.
- 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 of cooking time.
