Lemon and Passionfruit curd

I discovered a recipe online for making lemon curd in the microwave. Unbelievable as it sounds, this works brilliantly. I’ve made five batches today – three of lemon curd, and two of passionfruit curd. Here’s the recipe for my microwave :

1. Zest and juice (strain the juice) two big lemons into a large pyrex bowl. Add 50g unsalted butter and 150g caster (superfine) sugar. Microwave on high for 2 minutes (my micro is 1100 watts). Take it out, stir it to make sure sugar is dissolved and butter is melted. Allow to cool just slightly (while you whisk the eggs).

2. In a separate bowl, whisk together 3 large free range eggs, and one egg yolk. Whisk well. Pour the eggs through a sieve into the butter mixture, whisking as you go. Once it’s all combined, pop the pyrex bowl back into microwave.

3. 30 seconds on high, then stir. Another 30 seconds on high, stir again. Then 1 minute on high, take it out, and give it a really good whisking until it becomes smooth and lemon curd like. You might need a little bit more time, but in my microwave, that’s it. You can then pour it into sterilised jars and stick it in the fridge, or pour it into a pre-baked tart shell and let it set in the fridge (which is how I made my tart). Oh, and you can freeze lemon curd too!

PS. If you’re using passionfruit, add 1/3 cup passionfruit pulp when you add the eggs. You might want to cut the lemon zest down a bit.

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