This lemon curd could not be easier to make. Honestly. It takes 5 minutes and uses a microwave (the horror!!)
I have tried many recipes for lemon curd in my time, and can honestly say that this is far and away the tastiest, easiest and most luscious. You will want to slather this stuff on EVERYTHING – pikelets, bread or between sponge cake layers, tartlets (like these mini lemon meringue pies), ice cream or on a spoon right out of the jar (not that I would ever do anything as undignified as that). It is liquid gold.
Ingredients (makes approx. 2½ cups)
1 cup white sugar
3 eggs
1 cup fresh lemon juice (approx. 4-5 lemons)
Zest of 2 lemons
½ cup (115g) butter, melted
Method
Whisk together the sugar and eggs in a large microwave safe bowl until thoroughly combined. Whisk in lemon juice, zest and melted butter.
Cook in the microwave on full power for 50 second intervals, whisking after each interval. You will know your lemon curd is ready when it coats the back of a metal spoon (approximately 3-5 50 second intervals).
Pour into a sterile jar or container and allow to cool to room temperature before covering it with a lid and storing it in the refrigerator.
Keeps for ~2 weeks.
Adapted from My Baking Addiction microwave lemon curd.
Bakerholics Anonymous 