Super speedy lemon curd

Helena Murch shares her speedy lemon curd recipe
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This easy lemon curd recipe is full of zingy goodness. Try sandwiching your victoria sponge with this instead of jam

Makes    1 jar

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  • You will need
  • Method
  • Lemons 4 (or 8 limes) juice and finely grated zest
  • Unsalted butter 200g cut into small chunks
  • Caster sugar 200g
  • Fresh large eggs 4, beaten
  1. Put the juice, zest, sugar and butter into a heatproof bowl and place in the microwave and on full power for 20 second bursts, stirring between zaps until the sugar has dissolved but the mixture is not too hot. Take care with small (and not so small) people during the heating up stages.

  2. Bring the bowl away from the microwave and add the egg slowly, whisking all the time.

  3. Return the bowl to the microwave and heat on full power for 3 minutes, then take out and stir well at minute intervals.

  4. Get ready to pot the lemon curd. Remember, never add hot food to cold jars or vice versa as this can cause the glass to become unstable and break. Add wax discs and lids and some fancy homemade label adornment. Eat within a week.

You will need

  • Lemons 4 (or 8 limes) juice and finely grated zest
  • Unsalted butter 200g cut into small chunks
  • Caster sugar 200g
  • Fresh large eggs 4, beaten

Method

  1. Put the juice, zest, sugar and butter into a heatproof bowl and place in the microwave and on full power for 20 second bursts, stirring between zaps until the sugar has dissolved but the mixture is not too hot. Take care with small (and not so small) people during the heating up stages.

  2. Bring the bowl away from the microwave and add the egg slowly, whisking all the time.

  3. Return the bowl to the microwave and heat on full power for 3 minutes, then take out and stir well at minute intervals.

  4. Get ready to pot the lemon curd. Remember, never add hot food to cold jars or vice versa as this can cause the glass to become unstable and break. Add wax discs and lids and some fancy homemade label adornment. Eat within a week.

Supported by
Indy Coffee Box

'If you don’t keep chickens, try and find someone who does and buy their free range eggs as they will give the yellowest and tastiest result,' says Helena Murch

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