Sunday, March 14, 2010

Microwaved Lemon Curd

Lemon curd is delicious served on toast or scones, and also very good as a filling for cakes, biscuits or crêpes. This is one of the recipes demonstrated by judge of 'MasterChef Australia 2009', Gary Mehigan in one of the Masterclass episodes.

Makes approx. 2 cups curd


3 whole eggs
2 egg yolks
1 cup caster sugar, sifted
125g unsalted butter, cubed
finely grated rind of 1 lemon
200ml lemon juice, from about 3 lemons


1. In a microwave-safe bowl, beat whole eggs, egg yolks and sugar until incorporated. Cut butter into small cubes and add to the egg mixture.
2. Add grated lemon rind and lemon juice, give it a quick stir and place into microwave.
3. Microwave, uncovered, on MEDIUM or 50% (I used a 700W-power microwave) for about 8 minutes, or until the mixture thickens. During the cooking, stop the microwave every minute and give the mixture a stir before resuming cooking.
4. Store in sterilized jar in the refrigerator. Best consumed within 1 week

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