A luscious and tangy lemon curd recipe, perfect for spreading on toast, filling pastries, or enjoying by the spoonful.
In a microwave-safe bowl, whisk together the granulated sugar and large eggs until smooth and well combined.
Ensure the mixture is smooth to avoid lumps in the curd.
Add the juice and zest of the fresh lemons to the mixture, followed by the unsalted butter, cut into small pieces.
Cutting the butter into small pieces helps it melt evenly.
Microwave the mixture in one-minute intervals, stirring thoroughly after each interval, until the curd thickens and coats the back of a spoon.
Stirring frequently prevents the eggs from curdling.
Pour the thickened curd through a fine mesh strainer into sterile jars to remove any lumps or zest pieces.
Straining ensures a silky smooth texture for the curd.
Allow the curd to cool to room temperature before sealing the jars and refrigerating.
Cooling prevents condensation inside the jars, which can affect the curd's texture.
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