Incredibly easy microwave lemon curd

Easy lemon curd in the microwave (plus tips!)

• 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

1. Combine egg yolks, egg, sugar, lemon zest and juice in a large heatproof microwave-safe bowl. Whisk with a balloon whisk until combined
2. Add the diced butter and place onto the microwave turntable
3. 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)
4. Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature, then refrigerate until cold

• Use a large microwave safe bowl. The amount of curd will increase by about a third as it cooks, so larger is better when choosing your bowl.
• Pyrex and ceramics are usually microwave safe. Check plastic bowls say microwave safe before using.
• The power levels of microwaves vary a lot, which will change the cooking times. Most microwaves have an option to change the power level, ensure you are able to reduce the power level to 50% for cooking microwave curd.
• Use caster sugar instead of white sugar. Caster sugar is finer and will therefore dissolve a lot faster.
• Use chilled, not room temperature butter, diced into small cubes. This will help it to melt evenly and emulsify, and will also bring down the temperature of the curd to prevent it from overcooking.
• Use a balloon whisk to stir curd, this is the best tool to ensure that the curd is being moved around the bowl and cooking evenly.
• Cook curd in one-minute bursts. Stopping and stirring every minute or so prevents uneven cooking or overheating of certain spots. If you don’t cook the curd in bursts, it will split.
• To test if the curd is ready, dip a spoon into the hot curd. Run a finger across the back of the spoon and the curd should hold the trail without running. It's okay if it's a little looser than you want, as it will continue to thicken as it cools.
• When making fruit curds such as strawberry or pine lime, reserve a little of the fruit. Taste the cooked curd and adjust the sweetness with extra fruit or sourness with extra lemon or lime juice.
• Cover the surface of the curd with cling film and cool to room temperature before refrigerating it. This will stop a skin forming. This curd will last in the fridge, covered, for up to 2 weeks.