Here’s how to make lemon curd in four minutes. It’s one of the easiest recipes I’ve made and comes together in less time than boiling an egg. It’s everything you’d expect a good lemon curd to be – sweet and tart with a citrusy zing that’s unmistakably, lemony.
With winter just around the corner, this is the perfect time to start preserving. If you’re lucky enough to have a lemon tree in your back garden, then I’d bottle as many pots possible and hand them out to friends. There are so many delicious ways to enjoy this classic homemade fruit preserve -Slathered on buttered toast or served with scones and cream, it’s a kitchen staple.
Four ingredients, four minutes, one bowl, easiest way to lemon curd.
Lemon curd in four minutes
1 cup sugar
juice of 2 lemons (about 80ml)
2 whole eggs
60g cold butter, cut into cubes
Place the sugar in a heatproof bowl. Stir in the lemon juice. Add the eggs and whisk together. Microwave on high for 1 minute. Whisk thoroughly. Place back in the microwave for another minute and repeat once more. Whisk again and cook for another 30 seconds. This means, you’ll have completed 3 1/2 minutes in total. Lastly, whisk in the cubed butter. Strain the curd, then pour into a sterilised jar and seal. Keeps best stored in the refrigerator. Once opened, use the lemon curd within 7 days.
For all the citrus lovers, here are two more curd recipes that I make often: