Recipe by: Stephanie Maas

Source: Stephanie Maas

Makes 1 Jar


  • 62 ½ g unsalted butter
  • 125 g sugar
  • 62 ½ ml lemon juice (around 1 ½ lemons)
  • 2 eggs
  • Zest of 1 lemon


  • Microwave butter for 1 minute or until melted
  • Whisk in sugar, lemon juice and eggs.
  • Microwave for 30 seconds intervals (around 3x), and stir whisk in between, until curd is thick.
  • Sieve curd.
  • Add lemon rind and pour into a glass jar.
  • Let it cool then put the lid on and refrigerate overnight.

Download PDF here (many more photos in the PDF): British Lemon Curd (Microwave Cooked) Stephanie Maas