Corner Café

June 14, 2009

Microwaved Lemon Curd

Filed under: Basics,Jams & Preserves,MasterChef Australia Test Kitchen — SeaDragon @ 12:00 am
Tags: ,

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


  1. I finally got round to trying this last week, months after watching the episode & loving the idea of easy lemon curd. I couldn’t work out how to switch my microwave to low (I rarely use it) so just put it on as I would normally do. The lemon curd, although tasting gorgeous has little white bits in it which I presume were from the eggs scrambling from too high a heat.
    Next time I’m going to try it on the stove top (which Gary said you could do) so I can control the heat better.

    I also changed the amount of lemon zest to 3 lemons which I (and my family) felt was perfect. I doubt only one would give the intense lemoniness we adore. It’s all trial & error though!

    I’m considering trying orange and lime curd using the same recipe – I’ll be interested to see how that works!

    Comment by notsuchayummymummy — August 2, 2010 @ 11:33 pm | Reply

  2. Thanks for sharing the recipe. I wrote it down while watching the episode but have misplaced the note somewhere, so finding it here was a real life saver as I intend to use lemon curd this weekend for a birthday cake.

    notsuchayummymummy – How did the other curds work out?

    Comment by Angelica — August 11, 2010 @ 9:14 am | Reply

    • I haven’t tried it yet. I bought a load of limes the other day & will be trying lime curd this weekend. I’ll post another comments & let you know how it went!

      Comment by notsuchayummymummy — August 11, 2010 @ 5:14 pm | Reply

    • No worries, glad to be of help 🙂

      Comment by SeaDragon — August 13, 2010 @ 6:35 pm | Reply

  3. Ok, the lime curd tastes pretty much exactly like the lemon curd! My mum couldn’t tell the difference. I can but it’s very subtle.
    Next week: orange curd!

    Comment by notsuchayummymummy — August 23, 2010 @ 9:17 pm | Reply

  4. ok, thanks for letting me know. I ended up not making the lemon curd after all as I forgot to buy lemons at the market.
    I’m looking forward to hear what you think of the orange curd.

    Comment by Angelica — August 23, 2010 @ 9:19 pm | Reply

  5. I grew up making lemon curd, it was a big thing for everyone in my family only they called it lemon butter. I’ve made this with oranges and what I’ve found was that I needed to add lime to bring out the flavor as the orange was too flat. When adding oranges, and lime and actually ended up with something quite good, but the flavor was more of a citrus curd. I’ve also combined lemon curd and fresh cherries, this makes a wonderful lemon cherry tart. 🙂

    Comment by Free — August 18, 2012 @ 4:22 pm | Reply

    • Thanks for the tip about adding lime to make orange curd, I can see the reasoning since orange would be too sweet by itself 🙂

      Comment by SeaDragon — August 22, 2012 @ 7:42 pm | Reply

  6. i dont have a microwave
    what equals the time you put it in a microwave for an oven?

    Comment by TheChosenOne — December 7, 2012 @ 4:45 am | Reply

    • No, you can’t do it in the oven. Cook it on the stovetop which is the traditional method, keep stirring until thickened.

      Comment by SeaDragon — December 7, 2012 @ 7:32 pm | Reply

  7. Hi Gary I’ve got lots lemons want to make curd but it only lasts a week I want to jar it to keep longer what do I do please help

    Comment by Coleen borstlap from south africa — October 17, 2015 @ 3:06 pm | Reply

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