Lemon curd
It is lemon season and I try to make almost every lemon recipe that I can get hold of. Lemon curd in the microwave is one of them. The perfect balance between sour and sweet makes it so addictive and the ideal companion for warm toast, croissants, lemony cupcakes with frosting or (naughty) on it's own. This is a more traditional variant with eggs and butter. The only untraditional part of the recipe is cooking it in the microwave. The recipe is from taste.com/au and works every time for me.
Equipment
- sterilized jars, lemon zester or grater
Ingredients
- 2 whole eggs
- 85 g soft butter
- 160 ml freshly squeezed lemon juice
- 2 Tbsp finely grated lemon zest
Instructions
- Whisk all the ingredients (eggs, butter, lemon juice and zest) in a microwave-safe bowl until well combined.
- Then microwave on medium heat for 1 minute, whisk thoroughly and repeat the process for 5 or 6 minutes. The lemon curd should have a thick consistency.
- Let the curd cool before filling it into individual glasses and store it in the fridge.
- It will at least last a month in the fridge.
- Tip: If you use a zester, chop the long stripes up into small pieces.