Finely grate the zest of 4 lemons and squeeze the juice.
Cut the butter (100g) into cubes.
Lightly beat the eggs (4 eggs) and place them into a microwave-safe bowl with the caster sugar (200g) and lemon juice and zest. Mix together the ingredients.
Turn your microwave down to c. 500W. Cover the bowl and then heat the lemon/egg/sugar mixture for 30 seconds. Remove from the microwave and whisk. Repeat the heating and whisking until the lemon curd has thickened (it will coat the back of a spoon).Once thickened, add the butter and stir until the butter has melted.
For lots of extra lemon curd tips and FAQs, including troubleshooting curd that's gone wrong or ideas to adjust the recipe to suit your own tastes, please take a look at my original lemon curd recipe.
Calories: 79kcal | Carbohydrates: 9.1g | Protein: 1.1g | Fat: 4.3g | Saturated Fat: 2.4g | Fiber: 0.1g | Sugar: 8.8g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.