Easy lemon curd

This lemon curd would have to be one of the easiest recipes around and is incredibly delicious. Lemons are in season and this is a great way to use them for an easy dessert – use store-bought shortcrust pastry or make your own. Freeze extra lemon juice in snapback bags in 125ml (half a cup) amounts for out-of-season lemon curd.

EASY LEMON CURD

Prep: 5 mins
Cook: 10 mins
Use: as a tart filling, on crepes or pikelets, or with meringue.

Ingredients

• 250g of caster sugar
• 4 eggs
• 125ml lemon juice
• 125g of butter, cubed

Method

1. Mix the sugar, eggs and lemon juice together in a microwave proof bowl.
2. Stir in the cubed butter.
3. Cook in the microwave in one minute bursts on HIGH setting (or MEDIUM HIGH if you have a 1000W + microwave). Remove from microwave every minute and whisk ingredients together. Repeat 3–4 times. It should be quite thick and coat the back of a wooden spoon when it is ready.
4. Strain into sterilised jars to cool before covering. It will keep for up to 2 weeks in the fridge in jars.
5. OR leave in a glass bowl and refrigerate overnight before using the following day.
6. You can pipe it into the pastry shells with some whipped cream, use with a meringue for pie, or serve on pancakes or pikelets.