Cranberry Pie with Thick Pecan Crumble Despite the contrast from the brown sugar, oat, cinnamon and toasted pecan crumble on top, the shower of powdered su...
Monday, 24 March 2008
For Easter I had it in my mind to make the Lemon Meringue cake from Feast. Last year I made this with shop bought lemon curd and I felt it spoiled this particular cake. I use lemon curd a lot in baking as well as slathering it on scones. I decided this year to make my own and I remembered Rita had given me a recipe for Lemon Curd made in the microwave. Until I tasted this I didn't realise how pathetic store bought lemon curd was although I was always aware it rather lacked the essential taste of lemon. Trust me once you have tasted this you will never want anything else but home made. Not a cheaper option but oh so very worth it. Simple and quick to make the result is the tangiest curd you have ever tasted. Not too solid making spreading a lot easier. Lovely on a piece of wheaten bread or a scone.
Microwave Lemon Curd
7-8 Lemons to yield 330mls/12fl oz juice
8 eggs well beaten
In a large glass bowl stir the sugar into the lemon juice.
Cut the butter into chunks and add to the bowl
Pass the beaten eggs through a sieve into the bowl discarding what is left in the sieve.
Microwave at one minute intervals stirring each time until the curd is fairly thick and glossy.
This sets more on cooling so don't be alarmed.
Yield Approx. 3 lbs/1.3Kgs
Microwave your lemons whole for 30 seconds to get maximum juice extraction.
Measure the lemon juice as you squeeze. A lot depends on the size of the lemons.
Lemon Curd keeps for weeks in the fridge