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Lemon curd

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Miscellaneous

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.