You know those recipes that you try once, and you know that they’re so good that you’ll never need to try another recipe for it ever again? You’ve found “The One”. This lemon curd is definitely The One for me.
I hadn’t intended to share this recipe just yet, I was saving it up to share alongside another of my favourite recipes this summer. But the lovely lady who gave me the recipe passed away last week, and I decided now would be the perfect time to share it in honour of her.
I’m not sure I can write too much without bursting into tears, but suffice to say Barbara was kind of like a Great Aunt to me, she was a very good friend of my Nonna’s and of our family. When my Nonna stopped being able to go to church, Barb used to visit her every week and bring her communion, and over the years we kind of adopted her into the family, like we do with our most favourite people.
A few years ago Barb gave my Nonna and aunty a jar of lemon curd, which we proceeded to demolish with some mini pavlovas and whipped cream, and it was so good I begged for the recipe.
Not that I actually needed to beg, Barbara was happy to give it to me. But I’m dramatic like that.
This crazy easy lemon curd recipe was originally from a microwave cookbook, and I’m afraid I don’t know which one, but to me it’ll always be Barb’s Lemon Curd.
Whether you call it lemon curd, lemon butter or lemon honey, this stuff can make almost anything taste fancy. No matter what I intend to use it for I always make plenty in the hopes there will be some left over, to swirl through plain Greek yoghurt or add to overnight oats. It’s perfect with whipped cream and pavlova or meringues. It’s also pretty awesome eaten by the spoonful, every time you walk past the fridge (*insert guilty face here*). And as I mentioned, I also use it in another of my favourite easy recipes, which I’ll be posting soon.
The whole make-it-in-the-microwave thing is what makes this curd so easy. I’d made lemon curd on the stovetop before, but I was always worried it would catch and burn on the bottom of the pot, or get too hot and scramble the eggs. With this simple microwave recipe, you don’t need to worry about that. As long as you know how to use the power settings on your microwave, perfectly thick, tart, easy lemon curd can be yours in no time at all.
Actually it’s a little time, not none. You know what I mean. It’s quick. And easy.
This recipe can be easily halved, just keep a close eye on it as it cooks, as it won’t need as much cooking time.
I don’t like to have toooo much lemon zest in my finished curd, so I add half of the lemon zest at the start of cooking to get the flavour, then strain the curd and add the rest of the zest. If you want to keep all of the zest in the curd, just add all of it right at the end.
If you want to use this as a cake filling, you will need to pipe a dam of a firm icing such as buttercream or ganache around the edge of each cake layer before filling it with the curd.
- 150g unsalted butter
- 160ml (2/3 cup) lemon juice
- 300g (1 & 1/3 cups) caster sugar
- 4 large eggs, lightly beaten
- 4 teaspoons finely grated lemon zest
Cut the butter into smallish pieces (1cm or so, but no need to get too fussy) and set aside.
Place the lemon juice and caster sugar into a large, microwave safe jug. Microwave at 100% power for 2 to 3 minutes, stirring after each minute, until the sugar has dissolved.
Add the butter, and stir with a whisk until the butter is completely melted. Whisk in the eggs and half (2 teaspoons) of the grated lemon zest.
Microwave for 2 to 3 minutes on 50% power, stirring after every minute, until the curd begins to thicken. Then drop the power to 30% and cook in 30 second bursts until thick. If your microwave doesn’t go to 30% power, you can keep using 50% but make sure you stop and stir it often.
While the curd is cooking, place the other half of the grated lemon zest (2 teaspoons) into a large heatproof jug or bowl, and set a sieve on top. Once the curd is cooked, pour it immediately through the sieve. Give it a stir to incorporate the zest. Cool for 20 minutes or so, stirring occasionally, then place some plastic wrap directly onto the surface of the curd, and place in the refrigerator to cool completely.
Once cold, you can use your curd in your chosen recipe, or transfer it to jars or containers. Curd will keep for 1 – 2 weeks in the fridge.
Depending on the kind of lemons you use, you may need to adjust the sugar and lemon juice amounts to get the amount of acidity that you enjoy. Once the curd is cooked, give it a taste. If it’s too sweet you can whisk in a little more lemon juice, if it’s too tart, then whisk in a little icing sugar.
Thanks Barb ❤️