Follow these steps for perfect results
white sugar
eggs
fresh lemon juice
lemons
zest of
unsalted butter
melted
Whisk together the sugar and eggs in a microwave-safe bowl until smooth.
Stir in the lemon juice, lemon zest, and melted butter.
Microwave on high for 1 minute.
Stir the mixture.
Repeat microwaving in 1-minute intervals, stirring after each interval, until the mixture is thick enough to coat the back of a metal spoon. Be aware it will still be quite liquid but will set up further upon cooling.
Remove from the microwave.
Pour the lemon curd into sterile jars.
Allow to cool.
Store in the refrigerator for up to 3 weeks.
Expert advice for the best results
Ensure the bowl is microwave-safe to avoid accidents.
Stir frequently during microwaving to prevent the eggs from scrambling.
Allow the curd to cool completely before refrigerating for optimal thickness.
Use a candy thermometer to ensure proper thickness (around 170-175°F).
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator for up to 3 weeks.
Serve in a small ramekin or glass jar, garnished with a sprig of mint.
Serve with scones, toast, or muffins.
Use as a filling for cakes or tarts.
Serve as a topping for yogurt or ice cream.
The citrus notes in Earl Grey complement the lemon curd well.
The sweetness of Moscato balances the tartness of the lemon curd.
Discover the story behind this recipe
Commonly used in British desserts and afternoon tea.
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