Name: Easy Microwave Lemon Curd
Prep time: 10 min
Cook time: 10 min
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

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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.

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.

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.

Nutrition Information

Per adult serving (17g)

Energy: 226kJ

Calories: 54kcal

Protein: 0.5g

Fat Total: 4.1g

Fat Saturated: 2.5g

Carbs: 3.9g

Sugars: 3.9g

Fibre: 0.1g

Sodium: 33mg

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