When I was searching to find out what the difference was between lemon honey and lemon curd (and discovered there wasn’t), I found a very different recipe that alternated microwaving and beating the mix. I decided to try it out, particularly as it has a lot less sugar than the recipe I usually use.
1/4 cup sugar
4 eggs
125g butter
6 lemons, juiced
zest of 2 lemons
Beat the sugar and eggs together in a large microwaveable bowl using an electric beater until creamy. Cut butter into cubes. Add lemon juice, zest and butter to creamed egg mixture. Heat in microwave for two minutes. Remove and beat for about a minute. Microwave for another two minutes and beat again. Then another two minutes in the microwave and beat – by then the mixture should be thick. One final two minute burst in the microwave and then leave it to sit inside the microwave for a minute or two. Then it is ready to enjoy.
Notes:
Make sure you use a very large microwaveable container. I had to change bowls 3 times before I got one big enough.
I managed to spray the mix all over myself and a large portion of the kitchen each time I beat the mixture even though I reduced the beater speed each time. Not sure how to manage that part better and it would discourage me from making this again.
It is a very different texture from the lemon curd I usually make, and probably best suited to a pie filling or other dessert. It is designed to be consumed relatively quickly rather than bottled and stored. It is delicious though.
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