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    Soft Set Lemon Curd

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    Soft Set Lemon Curd

    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.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 28 minutes to 30 minutes 30 minutes

    Makes: 900g (2 x 454g jars)


    • Finely grated rind and juice of 4 unwaxed lemons
    • 450g caster sugar
    • 4 medium eggs, beaten then strained
    • 100g butter, cut into small cubes


    1. Place all the ingredients in a large heatproof bowl and mix well.
    2. Cook in the microwave on high power for 1 minute. Stir well and cook for a further minute. Repeat until the mixture just begins to thicken, then cook at 30-second intervals until it coats the back of a wooden spoon. This takes 8-10 minutes, depending on the temperature of your ingredients. Take care the mixture doesn't boil or it could curdle.
    3. Pour into warm, sterilised jars. Allow to cool, then cover and label.

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    Cook's tips

    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.


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