Quick Lemon Curd
A lovely quick recipe, when you’re short on time, or when you want to impress impromptu guests. Perhaps your lemons are just dripping off the trees, well they are in Spain !
Lovely spread on warm scones, or mix with a little natural yogurt and put in a ramekin, dusted with brown sugar and bruleed.
- 1 cup white sugar
- 3 eggs
- 1 cup fresh lemon juice
- 3 lemons, zested & juiced.
- 1/2 cup unsalted butter, melted
- In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
If you forget to stir, or over cook slightly, just pass through a fine sieve.