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.

Chocolate Easter Egg Cheesecakes

This is a fun way to present a lemon vanilla cheesecake at Easter time. I have left out the traditional biscuit base, but you could always add that in if you wanted to, and add a layer of it in the bottom of the Easter egg.

I have made this filling dairy free but I will add both versions below so you have a choice. For my son's (the dairy free version) I also made  the chocolate egg as well using a mold I had at home anyway. I melted dairy free chocolate and  built up layers of the melted chocolate, chilling between layers. This recipe is so easily made dairy free and it tastes delicious!

Chocolate Easter Egg Cheesecakes

Serves 3 medium sized half-eggs (double the recipe for more)

Ingredients:

• 170g cream cheese (or dairy free version)
• 100ml double cream (or Elmlea plant double cream)
• 40g icing sugar, sifted
• 1t vanilla
• juice of 1/4 lemon
• 3 x half easter eggs
• decorations - such as marshmallows, mini eggs, mini creme eggs, sprinkles - whatever you have or would like to use.

Method:

1. Combine the cream cheese, sugar, lemon and vanilla in a bowl, whisking until it is smooth and well combined.
2. In a different bowl, whip the cream until it is thick with soft peaks and then fold it carefully into the cream cheese mixture until it is fully combined (you can whisk it briefly too).
3. Spoon into the chocolate Easter eggs, decorate and set in the fridge for 2-3 hours but preferably overnight.

 

Passionfruit Curd

The finished product when I originally made these for my son's teachers.

Here's is a the recipe for the Passionfruit Curd I made last week. I used it in a victoria sponge with a layer of whipped cream on top and also as the filling in some macarons.

And of course there was some left over, so I have had that tonight drizzled over vanilla icecream. Oh my goodness, the MOST delicious dessert. Simple, but goooood.

Passionfruit Curd

 

Ingredients:

• ⅔ cups (160ml) passionfruit pulp
• 1 tablespoon lemon juice
• 165g butter, chopped
• ¾ cup (200g) caster (superfine) sugar
• 3 eggs
• 2 egg yolks

Method:

1. Place the passionfruit pulp, lemon juice, butter and sugar in a medium saucepan over medium heat and stir until butter is melted and sugar dissolved.
2. Place eggs and egg yolks in a bowl and whisk until combined. Gradually add the passionfruit mixture, whisking continuously.
3. Return curd mixture to pan and cook, stirring, over low heat, for 6–7 minutes or until thickened (mine took about 15 mins) and mixture coats the back of a spoon.
4. Allow to cool and store in the fridge, covered with plastic wrap. Makes 2½ cups.
5. Store in the refrigerator for up to one week.



Sterilizing the jars and melting the butter, pulp and sugar

 

Thickening up



Getting into the jars prior to working on presentation.