Microwaved Lemon Curd

Microwaved Lemon Curd


35 people made this

This is a great, foolproof way of making a spread which usually curdles if you look at it. It is ready literally in minutes. Eat spread on fresh bread or warm toast or use in pies and tarts.


Serves: 10 

  • juice and finely grated rind of 4 large lemons
  • 185g unsalted butter, cut into small pieces
  • 3/4 cup (185g) caster sugar
  • 4 large fresh eggs, well beaten

Preparation:15min  ›  Cook:4min  ›  Ready in:19min 

  1. Put 2 clean jars to warm in a slow oven while you make the curd.
  2. Put the lemon juice and rind in a medium microwave-able bowl. Stir in the sugar and butter, cut into small pieces.
  3. Microwave, stirring often, until the butter and sugar are melted but the liquid is not too hot-about 60 seconds.
  4. Whisk in the eggs vigorously in a thin, steady stream until very well combined. Give the whole a quick whisk. Microwave on full for 2 minutes without opening the door. Remove and whisk very well. Allow to stand for 1 minute.
  5. Microwave on full for another 1 minute.
  6. Spoon into the warmed jars. Allow to go completely cold before sealing.

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Reviews (12)


Altered ingredient amounts. changed it to 1 cup of caster sugar and replaced the lemons with fresh limes it was delicious - 21 Jun 2011


Something else. Alternative method of heating jars... if you don't have an oven or wish to conserve power. While this recipe stands for a minute near end of method... place jars in microwave quarter filled with water & microwave on high for a minute. Remove & dry while mixture is in microwave for last minute. - 06 Apr 2011


- 21 Jun 2011

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