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I was given this recipe by my sister-in-law after I mentioned I fancied making some lemoncurd. My husband adores it, so I thought I would try and give him some real homemade stuff.
Well I must say that I reccommend this recipe as it is simple, easy and very quick. Also, of course there are no additives - which is why it doesn't keep for ever. But as it is so simple to do why not make some each month!
The flavour is excellent, very lemmony, and the texture and spread quality very smooth. On hot buttered toast it cannot be beaten!
I had never thought of using my microwave to make lemoncurd, but it actually works very well. In fact I don't use my microwave to cook with very often at all - only for heating up.
I only have imperial quantities I'm afraid. Metric is still a bit of a mystery to me and I'm only 40!!
You will need:-
4oz butter 8oz sugar 6 tbls lemon juice grated rind of 3 large lemons 3 eggs, beaten
1. Place butter, sugar, lemon juice & rind in a large microwavable bowl. Cook uncovered in the micro for 3 mins on full power, stirring half way through cooking.
2 Beat the egg into the mixture. Cook for 5 mins on full power or until lemon curd thickens, checking & stirring every minute.
3. Allow the lemoncurd to cool before spooning into clean dry jars. Seal & Label.
This popular 12 oz glass jam jars are just a little smaller than the standard size very ... more
popular with our home preservers and artisan producers. A choice of four pack sizes including our bargain pack of 192 presented in divider boxes and handy for storage. Twist off lids are included in gold which are heat sealable and vinegar proof. Capacity: 293mls (12 oz.)., Height: 112 mm., Diameter jar: 68mm., Lid Size: 63mm. gold.