Lemon curd is, quite simply, a taste sensation. You can use it to make so many incredible things. Stir some through some plain yoghurt with fresh berries – the most deliciously healthy dessert (breakfast) ever. Make a Lemon Curd Tart, Lemon Curd Ice-Cream or Lemon Meringue Cupcakes. Eat it from the jar, with a spoon, when you need the food equivalent of a hug. The best thing about this recipe is how fast and easy it is. Because store-bought lemon curd doesn’t have the right taste combination of sweet and tart (which is essential) and even worse, it often tastes preservative-like. That doesn’t work for me at all. And while I am normally suspicious about any ‘cooking’ in a microwave, this works perfectly. I first stumbled upon this recipe on the food blog lollcakes, which was written by a university classmate of mine. Unfortunately it doesn’t seem to be active anymore, but it does tell me that the recipe originally came from allrecipes.com. Either way, I’m glad I found it.
Microwave Lemon Curd
1 cup fresh lemon juice
1 cup white sugar
120ml butter, melted
zest of 3 lemons
* makes approx 500ml
Combine the eggs and sugar in a medium-sized microwaveable bowl, and whisk together until smooth using an electric mixer or strong arms. Stir in the lemon juice, zest and melted butter. Microwave for 1 minute intervals, stirring after each, until the mixture is thick enough to coat the back of a spoon. Ta-da! How easy was that?! Try and stop yourself from eating too much of it right now (although the temptation will be almost overwhelming) and allow to cool. Keep the lemon curd in the fridge for two weeks, or in the freezer until you need it.
* Tip: if you are going to use the lemon curd for different dishes at different times, separate it into a few smaller containers before you freeze it, so you can defrost just the amount that you need.