Lemon Curd

The tartness of lemons, combined with the sweetness of sugar, makes this an ever-popular filling for meringues, tarts, pies, cakes, and cookies. Cooked in the microwave oven, it is as easy as 1-2-3. Makes a great gift too!! Makes approximately 400 ml


  • Juice and rind of 2 large, yellow lemons, to make 125 ml 250 g
  • castor sugar (310 ml)
  • 125 g butter or Stork Bake margarine
  • (125 ml) 3 large eggs


  1. Blend lemon juice, rind and castor sugar together in a large bowl.
  2. Cook on 100% power in the microwave oven for 1 – 2 minutes, until sugar dissolves.
  3. Add in the butter; stir until melted.
  4. Beat the eggs together well. Add some of the hot, lemon mixtures to the eggs, beating continuously, then return this egg mixture to the remaining lemon mixture; whisk well.
  5. Cook on 70% power for 2 – 3 minutes; whisk every 30 seconds, until thickened.
  6. Pour into sterilized, hot, dry jars, and seal. Label, and store in a cool, dry place.

•Orange Curd – replace lemon rind and juice with orange rind and juice.
•Granadilla Curd – Use 125 ml granadilla pulp instead of lemon rind and juice.

• Use in filling sandwich cakes or biscuits.
• Use whipped cream flavoured with  100ml lemon,  orange or granadilla curd, as dessert toppings, or with meringues.
• Spread on bread,   in tartlets, on scones, or crumpets.
• Excellent to sell at fêtes and for gifts.

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