Lighter lemon curd
Lemon curd is usually made with butter but here is a lighter and faster version of the traditional recipe! The lemon curd might be used in a lemon tart with or without meringue, or you can simply enjoy it with a spoon!
Ingredients
Serves: 6
- 150g caster sugar
- 3 eggs
- 100ml lemon juice
- 2 teaspoons lemon extract
- 1 tablespoon cornflour
Method
Prep:2min ›
Cook:3min ›
Ready in:5min
- Add the sugar and eggs to a large microwavable bowl.
- Add the lemon juice, lemon extract and cornflour.
- Mix well to avoid lumps in the mixture. If necessary, put the mixture in a blender for a few seconds.
- Cook for 1 minute in the microwave (no more than 800W). Mix well, then repeat 2 more times.
- Cook for 3 times in total until the mixture is creamy. If it looks like a baked custard then it is overcooked.
- The lemon curd is then ready to use in a shortcrust pastry shell or to put in a jar.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (5)
i love this recipe its a bit scary as i was worried about getting scrambled egg,however i did it in 30 second blasts and have some faith. i also put in lemon rind and omitted the lemon flavouring and it has come out lovely such a great find ty. it has no butter so dubble bubble. will be doing this again going in my folder. - 22 Mar 2012
Really fresh and tasty, just as nice as one i made with butter and also alot easier to make. - 20 Aug 2012
Very easy to make though I think next time I will blend the corn flour with lemon juice to avoid lumps. I too omitted flavouring and added rind as I like the texture. Nice as buttery ones but less calories. Doesn't last long but that's just me being greedy! - 10 Sep 2013
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