Ingredients:
1 cup white sugar
1 cup fresh lemon juice
3 eggs
3 lemons, zested
1/2 cup unsalted butter, melted
Method:
In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
Stir in lemon juice, lemon zest and butter.
Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
Notes and Tips:
If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg.
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| Microwave Lemon Curd Recipe |
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| Microwave Lemon Curd Recipe |
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| Microwave Lemon Curd Recipe |
