This is the first of the recipes from ‘MasterChef Australia’ that I’m trying out. Judge of ‘MasterChef Australia’, Gary Mehigan demonstrated this in one of the Masterclass episodes. It is very tangy, delicious and so easy to make. This recipe has less sugar than many other lemon curd recipes I’ve come across, however if you like it sweeter, you may increase the amount of sugar to 220g (1 cup); increasing the sugar also allows the curd to have a longer shelf life.
Lemon curd is delicious served on toast or scones, and also very good as a filling for cakes, biscuits or crêpes.
Makes approx. 600g (2 cups) curd
3 whole eggs
2 egg yolks
170g (3/4 cup) caster sugar
125g unsalted butter, cubed
finely grated rind of 1 lemon
200ml lemon juice, from about 3 lemons
1. In a microwave-safe bowl, beat whole eggs, egg yolks and sugar until incorporated. Cut butter into small cubes and add to the egg mixture.
2. Add grated lemon rind and lemon juice, give it a quick stir and place into microwave.
3. Microwave, uncovered, on MEDIUM or 50% (I used a 650W-power microwave) for about 8 minutes, or until the mixture thickens. During the cooking, stop the microwave every minute and give the mixture a stir before resuming cooking.
4. Store in sterilized jar in the refrigerator.
Taste: Tangy, delicious lemon curd
Consume: Best within 1 week
Storage: Store in well sealed sterilized container in the refrigerator
Recipe Reference(s): ‘Lemon Curd’ recipe by Chef Gary Mehigan from ‘MasterChef Australia’ 2009