Spring has sprung in London, and what more appropriate way to welcome the bright, sunshiney days than with a bright, sunshiney kitchen project? Enter: lemon curd. It’s smooth and buttery, oh-so-lemony and — most importantly — sunshine yellow.
This version is made in the microwave, so it really couldn’t get much easier. It’s from an ancient microwave cookery book and mum has been making it for years. On the first properly warm weekend of the year, I asked her to text me the recipe and about half an hour and many lemons later I had my own jar full of sunshine.
Enjoy it on toast, as a cake filling, in cupcakes or by the spoonful.
- 4 lemons
- 4oz (115g) butter, cubed
- 4 eggs
- 8oz (230g) sugar
- Zest and juice the lemons before adding to a microwaveable bowl
- Add the sugar and eggs, and whisk until combined
- Add the cubed butter, and give the mixture a gentle stir to distribute evenly
- Microwave for 5-6 minutes in total, whisking very thoroughly every 30 seconds
- When it’s ready, the curd should be starting to thicken – remember it will continue to thicken as it cools
- Remove from the microwave and keep whisking until the curd reaches about room temperature
- Sieve the lemon curd into a jug (for easy pouring) to remove the zest and any lumps*
- Pour into a clean jar and store in the fridge (I can’t vouch for this lasting for much more than a week at most, because it’s never around that long…)
*I prefer my lemon curd totally smooth and without any zest but many people prefer it with some bite / texture – skip this step if you fall into the latter camp.
Listening to What’s Inside by Sara Bareilles, Confident by Demi Lovato and The Minnow & The Trout by A Fine Frenzy.
© Rebecca Daley and ohtogoawandering, 2017.