This is a microwave OR stove top recipe these instructions will be for the microwave
but just substitute stove top and saucepan for bowl and microwave.
Always keep an eye on it.
Lemon curd
Ingredients
- 75 grams Unsalted butter
- 1/2 cup Fresh lemon juice -2 lge Lemons
- 1 1/4 cups Caster sugar
- 1 tablespoon Lemon zest -3 Lemons
- 2 tablespoons Cornflour
- 2 large Eggs
- 3/4 cup Tap water
Instructions
- Microwave instructions.
- Combine sugar, butter, fresh lemon juice and zest in a microwave safe bowl.
- Microwave on high (mine is 1000w) 1 minute and stir, microwave 1 minute and stir, take out
- Whisk eggs and cornflour then gradually whisk in the water.
- Pour the egg mix into the lemon whisking all the time.
- Microwave uncovered for 4 - 6 minutes stirring at least every 2 minutes but keep an eye on it I found after 4 mins increments of 1 minute was good. Let it boil but don't let it boil over.
- Pour into sterilised jars and seal while hot. Store in a cool dry place or the fridge for up to 2 months.
- *Sterilise jars - I use the boiling jars and lids in a very large pot for 15 minutes method using tongs to take jars out of pot. Careful taking out the lids. I used recycled jars from my cupboard. I filled the jars and screwed on the lids tightly and briefly turned upside down to push the air out then turned upright, 1 jar had a little leakage I used it first, the other didn't.
Notes
This recipe has a beautiful tang it's from my CWA cookbook.
I used a fine grate for the zest.
The lemon curd as a base for the bottom of a pudding is nice. We had this for dessert with ice cream the other night.
It can be drizzled randomly over the top of a vanilla cake/cupcakes before baking.
Lovely spread on toast, pancakes or scones and even better with a dollop of freshly whipped cream.
A dollop on vanilla ice cream is also nice.
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