Easy Lemon Curd

 

This is a really easy recipe to make delicious lemon curd in a hurry! It's hard to believe, I know, but it's all done in the microwave and it takes less than 5 mins; YES! This recipe makes 3 of these jars in the photo, so around 500mls or so (I am sorry, I didn't actually measure the final product!)

Easy Lemon Curd

Ingredients:

• 175 ml freshly squeezed lemon juice
• 225 g caster sugar
• 115 g very soft butter (or dairy free alternative - I used Flora block - unsalted)
• 2 large eggs

Method:

1. Mix the lemon juice and caster sugar together in a large microwave-safe bowl or jug. 
2. Stir in the butter.
3. Whisk the eggs very well in a separate bowl until well combined. Pass this through a sieve into the bowl of lemon juice mixture. Discard any stringy bits and wash and dry the sieve as you will need it again later.
4. Stir well and then cook in the microwave on high for 60 seconds. Take out and whisk it well; it may not look any different at this point, but whisk well anyway. 
5. Return to the microwave and cook for three more lots of 60 seconds on high, whisking well after each 60 seconds. You will see it thickening after each zap in the microwave.
6. After 4 mins it should be thick and starting to look set. If you think it needs slightly longer, zap for another 30 seconds. If you want to be cautious, you can slow down the final 60 seconds by splitting it into 30 second increments instead to control the thickening a little more.
7. Pass the curd through the clean and dry sieve to remove any small pieces of cooked egg, although it's rare to get any with this method. Spoon it into warm, sterilized jars, and once cooled to room temperature, store in the fridge.
8. It should last up to 2 weeks in the fridge.

NOTE: there are a number of ways to sterilize jars:

1. Wash in the dishwasher and use straight after the wash while they are still hot.

2. Wash the jars in warm soapy water, then rinse and place the jars into the oven on 150 degrees C for 15 mins. I put the rubber seals into boiling water for the same length of time. Place curd in soon after sterilizing.