Easy Homemade Microwave Lemon Curd
By Sue Stokes
350g-450g Sugar (use 350g for a sharp taste or 450g for a sweeter curd)
4 large lemons or enough to make 180ml of juice
4 large eggs
Put your jars in the oven at 100*C to sterilise whilst you are making the curd.
Gather and weigh all your ingredients.
Using a zester, remove the rind from the lemons and then press the juice until you have 180ml.
Put the butter, sugar, lemon rind and half the strained lemon juice into a large microwaveable bowl.
Cook uncovered on full power for 3 minutes, stirring halfway through cooking.
Stir well until butter has malted and sugar has dissolved. Add remainder of the strained juice and beaten eggs.
Continue cooking uncovered on full power for 5 minutes or until mixture has thickened enough to cost the back of a spoon. Check and stir every minute. The curd will thicken more as it cools.
Pour into the hot jars. Screw on the lids and leave on the counter until completely cold. You will hear the loud pop as the jars seal when the contents contract.
Store in the fridge and use within 6-8 weeks.
Author: Sue Stokes is a British grandmother living on the Côte d'Azur who loves to cook for her kids and grandkids. She is a regular guest writer for Enfants D'Azur and shares lovely recipes for everyone to enjoy!