Making recipes easy and quick to do always sits well with me. Toffee is quite hard to make in the microwave, but lemon curd is as easy as saying 1.2.3. To cook lemon curd (lemon cheese) on a stove, you need to do a pan within a pan of water method as the curd can’t sit directly on the heat unless you want it to curdle.
Buy lemons fresh. Lemon juice in a bottle won’t cut it for this unless you want a very tart curd. This made a fair bit and in the microwave you need a good-sized jug or bowl as it does expand a lot while you heat it up. I’d be tempted to go down to quantities of 3 eggs, 200g caster sugar and 100 or so grams of butter at my next attempt as I ended up with rather a lot. I started off basing mine on the recipe at BBC Food and their quantities probably are good to follow if you want less than we had.
You will need a couple of small jars to put your curd into. Make sure they’re washed and dried before using them and your curd will keep for up to 3 or 4 weeks in the fridge.
- 4 Lemons (Grate the zest.)
- 4 Eggs
- 330ml Lemon Juice (From Fresh Lemons)
- 130g Butter - Unsalted if possible.
- 275g Caster Sugar
- This is easy. Just whip the sugar and eggs together until they are smooth. I used my food mixer for ease. Then it was just a case of stirring in lemon juice, zest and butter.
- Cook in the microwave for one minute at a time and take it out to stir at the end of each minute.
- When the mix is thickening and leaves a good coating on your spoon after stirring, it's ready. This could take longer than 5 - 10 minutes if you have a lower wattage microwave.
- Pour into jars to set, pop into the fridge and enjoy.