Microwave Lemon Curd
Tangy and creamy, lemon curd is a favourite tea time treat. Here is a quick method for this traditional spread. Because of the inclusion of eggs, Lemon Curd is not a true preserve and should be stored in the refrigerator and used within 4 weeks.
- 125g Butter, unsalted
- 200g Caster Sugar
- 2 Lemons, large, rind and juice (rind finely grated)
- 2 Eggs, large, beaten
- Put the butter, sugar, finely grated lemon rind and half of the strained lemon juice into a 2.75 L microwaveable bowl.
- Stir well until the butter has melted and sugar has dissolved.
- Add remainder of the strained lemon juice and beaten eggs.
- Continue cooking 1 minute at a time uncovered for 5 mins or until the mixture has thickened enough to coat the back of a spoon.
- Pour into small hot sterilised jam jars - glass baby jars are ideal.
- Cover surface with a waxed disc immediately and then a cellophane cover.
- Store in the fridge and use within 4 weeks.
The curd tends to thicken more as it cools in the jars. If for some reason it doesn't, return the mixture to the jug and beat in another egg yolk. Continue to cook on full power, stirring every minute as before.
This recipe kindly supplied by Kath Mepham, WI member of Glamorgan Federation, Denman College tutor and WI Cookery judge.