Quick Lemon Curd

9:24 pm on 14 September 2007

This is quickly made in a food processor. It tends to be just a little thinner than regular lemon curd, so keep it refrigerated.


  • 200g unsalted butter
  • 200g caster sugar
  • zest of 2 lemons
  • 120ml fresh lemon juice
  • 6 eggs, beaten and strained through a sieve


Put the butter, sugar, lemon zest and juice in a glass bowl and cover with plastic wrap (suitable for microwaving). Cook on high for 4 minutes.

Remove from oven, carefully lift off plastic wrap and mix in eggs. Cook uncovered on high for 2 minutes, remove and transfer to bowl of a food processor and blend for 30 seconds, or until smooth.

Turn into a container, cool, then cover with a lid and refrigerate.

From Jesse Mulligan, 1–4pm

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