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
225gms/8ozs Butter
450gms/1lb Sugar
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
Notes
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
Looks grand Brenda
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Love Lemon Curd, will go and give your recipe a try. Thanks so much for posting it.
ReplyDeleteThat sounds as simple as my version with half the sugar. Yum yum!
ReplyDeleteI love lemon curd and the one and only time I made it, it tasted metallic. I look forward to trying your recipe. I have it bookmarked.
ReplyDeleteI've always wanted to try lemon curd because I love anything with a good lemon flavor. This recipe looks easy enough that I may finally get to try it! I wonder if you can freeze this? I don't plan on using a lot and I don't want any to go to waste.
ReplyDeleteLemon curd is not easy to make! Thanks for simplifying the process with this recipe. You should submit this to Recipe4Living!
ReplyDelete@ Bethie Thank you for dropping in and leaving a comment as i said on your blog. Grated lemon pith can give a bitter metallic taste
ReplyDelete@ Beth M Thanks for dropping in. I don't think it would freeze too well. You can half the quantities.. Measure the lemon juice as you go and make sure you have the right amount. A lot depends on the size of the lemons. I have got the full amount out of three huge lemons after microwaving for 30 seconds. Lemon curd keeps well in the fridge for simply ages.
@ Hillary Thanks. I might just do that :)
Dear Granny, the lemon curd with your recipe is really fantastic, thank you so much! It takes just a few minutes to do, tastes delicious and has no metallic taste at all - simple and impressive!
ReplyDeleteLeah from Odessa, Ukraine