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Name: Microwaved Lemon Curd
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 8 oz sugar; 3 lemons; 3 oz butter; 3 Eggs

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INGREDIENTS

8 oz sugar
3 lemons
3 oz butter
3 Eggs

Servings

INSTRUCTIONS

Like you I adore lemon curd....my mammie used to slave over a hot stove doing it for us, but this is the easiest thing in the world. Not sure what temps your micro gets up to and I first did this way back when the micro was rated at 700w....so you may have to adjust accordingly.

LEMON CURD

8 oz white sugar (granulated is OK)

3 lemons (waxed or unwaxed or anything)

3 oz butter (ok so I use salted but I suppose it should be unsalted - it won't work with marg at all)

3 eggs - brown white speckled - mine is dependant on the chooks for size but try to get them the same

I really don't stress a lot about this as you will see - now I do know that my mammie put the eggs through a sieve but I don't bother - you see what you think.

METHOD

Into a large Microwaveable bowl place the butter, sugar, lemon juice and rind (I have a wee nifty kitchen tool for the rind but you can use a grater as well).

Pop it into warm sterilized jar - this makes me two small jars one for me one for my neighbour or one large jar - just for me slightly over the pound size jar.

It has to be kept in the fridge due to the eggs, oh and needs to be eaten on EVERYTHING.........TRY not to burn your mouth when tasting it, let it cool a wee bit first eh?

NOTES

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Microwaved Lemon Curd

8 oz sugar
3 lemons
3 oz butter
3 Eggs

LEMON CURD

8 oz white sugar (granulated is OK)
3 lemons (waxed or unwaxed or anything)
3 oz butter (ok so I use salted but I suppose it should be unsalted - it won't work with marg at all)
3 eggs - brown white speckled - mine is dependant on the chooks for size but try to get them the same

I really don't stress a lot about this as you will see - now I do know that my mammie put the eggs through a sieve but I don't bother - you see what you think.

METHOD

Into a large Microwaveable bowl place the butter, sugar, lemon juice and rind (I have a wee nifty kitchen tool for the rind but you can use a grater as well).

Cook uncovered at 700W (or thereabouts) for 90 seconds then stir and give it another 80 seconds if needed for the whole lot to be melted. Beat the eggs into the above mixture. Cook for a total of 5 minutes stirring after every minute. It resembles double cream/covers the back of a wooden spoon - its done.
Pop it into warm sterilized jar - this makes me two small jars one for me one for my neighbour or one large jar - just for me slightly over the pound size jar.

It has to be kept in the fridge due to the eggs, oh and needs to be eaten on EVERYTHING.........TRY not to burn your mouth when tasting it, let it cool a wee bit first eh?

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Nutrition

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Serving Size: 1 Serving (1495g)
Recipe Makes: 1 Servings

Calories: 3271
Calories from Fat: 1922 (59%)

Amt Per Serving		% DV

	Total Fat 213.6g	285 %
	Saturated Fat 110.8g	554 %
	Monounsaturated Fat 64.4g
	Polyunsanturated Fat 15.7g
Cholesterol 3538.2mg		1089 %
Sodium 2036.7mg		70 %
Potassium 1530.6mg		40 %
Total Carbohydrate 265.1g		78 %
	Dietary Fiber 9.7g	39 %
	Sugars, other 255.3g
Protein 99.6g		142 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3271

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