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Soft Set Lemon Curd
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This quick microwave recipe is best made in small batches. It will keep in the fridge for up to two weeks. Spread it on hot buttered toast, or use it to fill the mini lemon meringue pies. If you don't have a microwave, use a heatproof bowl set over a pan of simmering water, and cook for 8-10 minutes until the mixture coats the back of a spoon.
Makes: 900g (2 x 454g jars)
To sterilise jars: Preheat the oven to 180°C, gas mark 4. Wash the jars with hot soapy water, inside and out, and remove their labels. Carefully rinse in hot water and drip dry on a piece of kitchen towel. Don't touch the inside with your hands or tea towels. Place on a baking sheet in the oven for 10 minutes and fill while still warm.
This recipe was first published in January 2001.
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