It's incredibly easy to make this lemon curd, also known as lemon butter. It's ready in under 20 minutes with the help of your microwave! Enjoy on top of pancakes, toast, waffles, cakes and more.
Ingredients
3 egg yolks
1 whole egg
½ cup (110g) caster sugar
2 tsp lemon zest
⅔ cup (160ml) lemon juice (approx. 2 lemons)
125g chilled butter, diced
Method
Combine egg yolks, egg, sugar, lemon zest and juice in a large heatproof microwave-safe bowl. Whisk with a balloon whisk until combined
Add the diced butter and place onto the microwave turntable
Follow manufacturer’s instructions to reduce microwave power to 50%. Cook uncovered for 7-10 minutes, stirring every minute until mixture is thick enough to coat the back of a wooden spoon. (See tips)
Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature, then refrigerate until cold
Tips & Hints
To serve, spoon lemon curd onto pancakes and top with fresh blueberries.
When making the curd, begin checking the thickness of the curd at 6 minutes cooking time.
Dip a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it’s cooked enough and ready to cool.
Microwaves vary in type, wattage and size, so cooking times may vary. Use cooking times as a guide.
Curd will thicken as it cools.
Spoon into a container, cover and refrigerate for up to 2 weeks.
