Microwaved Lemon Curd


  • 7 oz Unsalted Butter
  • 25 oz Granulated Sugar
  • 4-5 Grated Lemon Zest from Lemons
  • 10 oz Lemon Juice
  • 4 - 5 Eggs


  • Place the butter, sugar, lemon zest and juice in a large bowl and microwave on full power for about 2 minutes or until the butter and sugar has dissolved (or use the top of a double boiler or bowl over a pan of hot water).
  • Add beaten eggs and continue cooking in 1 minute bursts, stirring each time. Reduce to 30 second burst as the mixture thickens. It is ready once the mixture is thick enough to coat the back of the spoon.
  • Strain through a sieve into the wide necked jug. Pour into cooled sterilized jugs and cover with a wax disc or cellophane or a screw on lid.

Yields 3 pounds