Easy Microwave Lemon Curd

Recipe by: SUEB34
Saved by 152 cook(s)


Ready in 16 min
Picture by: mauigirl
This is a great, foolproof way of making a spread which usually curdles if you look at it. It is ready literally in minutes.


Makes: 2 (450g) jars
  • Juice and finely grated rind of 4 large lemons
  • 175g (6 oz) unsalted butter (no substitutes)
  • 175g (6 oz) caster sugar
  • 4 large eggs, well beaten (as fresh as possible)

Preparation method

Prep: 5 min |Cook: 3 min | Extra time: 8 min
1. Put 2 clean 1lb jam jars to warm in a slow oven while you make the curd.
2. Put the lemon juice and rind in a microwave-able bowl. Stir in the sugar and butter, cut into small pieces.
3. Heat on full power, stirring often, until the butter and sugar are melted but the liquid is not too hot.
4. Whisk in the eggs vigorously in a thin, steady stream until very well combined. Give the whole lot a quick whisk.
5. Microwave on full power for 2 minutes without opening the door. Remove and whisk very well. Allow to stand for 1 minute. Microwave on full for another 1 minute.
6. Spoon into the warmed jars. Allow to go completely cold before sealing. Store in the refrigerator for up to 1 week.

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