Sunday, 16 May 2010

Lemon Curd

For this recipe you will need a microwave oven (conventionally it is done in a double boiler saucepan).

Makes about three jars.


1 lb sugar
4 eggs
4 lemons
8 oz butter


  1. Find a large mixing bowl, made of glass, plastic or china (not metal).
  2. Put the pat of butter in the mixing bowl and warm it in the microwave for 30 seconds to soften it.
  3. Add the grated rind and juice of the lemons to the bowl.
  4. Add the sugar.
  5. Put the bowl in the microwave again and heat it for a minute or two till it's all runny. Stir it.
  6. Add the eggs and beat the mixture with a hand whisk (or a fork would probably do okay) until it's all smooth and a consistent colour and consistency all through.
  7. Microwave for 30 seconds on full power. Remove and whisk the mixture again.
  8. Repeat step 7 for as many times as required (about 7-8 times) until the mixture becomes thick and creamy. It must not boil. Use medium power for the last one or two sessions if you are anxious about going too far.
  9. Pot into warm glass jam jars, and screw on the lids while it is still hot (or use the traditional wax paper and cellophane jam covers).
  10. Use within about 4 weeks. May need to be refrigerated after opening depending on how fast you eat it.
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