I love lemon, and this 5 minute lemon curd recipe is just perfect for spring breakfasts and snacks. It’s fast and easy to make, and delicious to eat.
Last August, Alex and I did a motorcycle roadtrip around the south of Portugal. We stayed a night in a cozy bed and breakfast. The breakfast was homemade bread and lemon curd, and it was SO good!
Since then, I’ve tried a couple of lemon curd brands, but nothing like that one… until I stumbled upon Kanela y Limón’s express lemon curd recipe. It was inspired on this other post Lemon Curd au Micro-ondes (yes… all you need is a microwave!).
After adapting both recipes… here is what I did.
- 150ml lemon juice
- 120gr sugar
- 30gr butter
- 3 eggs
- 1 tablespoon corn flour
- Pinch of salt
The making of…
In a bowl, squeeze lemons until you have the 150ml of juice (be careful with the seeds and don’t squeeze too much so you don’t get the bitter taste of the peel).
Disolve the corn flour in the lemon juice and add the rest of the ingredients but the butter. Mix until the sugar has disolved.
Put in the microwave for one minute, open and mix. Repeat this until the mix sets, you’ll clearly see the change of texture. When this happens, mix in the butter and it’s ready!
Put it un a jar and it can be in the fridge for a week, or you can freeze it and use it whenever.
With butter on toast, croissants, pancakes, crepes… as pie filling, on crackers or scones with creamcheese or brie… or simply mix a spoonful with greek yogurt… lemon curd is as versatile as jam.
Try it and let me know all about it!