Ingredients for Lemon Curd Microwave Version
- 100g unsalted butter
- Lemons
- Caster Sugar
- 2 large eggs
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How to Make Lemon Curd Microwave Version
- In a deep microwave-safe dish, microwave 100g of unsalted butter for 1 minute at 100% power.
- Finely grate the zest of 2 large lemons and then juice them, yielding approximately 1/2 cup (120ml) of juice.
- Add 1 cup (200g) of caster sugar, the lemon zest, and lemon juice to the melted butter. Whisk thoroughly until the sugar dissolves.
- Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
- In a separate bowl, whisk 2 large eggs until light and frothy.
- Gradually whisk the hot lemon mixture into the eggs, ensuring to avoid curdling by adding the mixture in a slow, steady stream while continuously whisking.
- Microwave the mixture uncovered for 4 minutes at 100% power, stirring well every minute to prevent scorching.
- Microwave for an additional 30 seconds, then test the thickness:
- Dip a metal spoon into the curd and lift it out quickly. If the curd is thick enough, the back of the spoon will be coated with a thick layer of the mixture. If it's still too runny, microwave in 15 second intervals, stirring until desired consistency is reached.
- The lemon curd will thicken further as it cools.
- Pour the hot lemon curd into dry, sterilized glass jars. Cover the surface of the curd with greaseproof paper to prevent a skin from forming. Secure lids tightly.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
904g
Fat
278g
Carbs
83g
