Microwave Lemon Curd in a Mug

Method

1. 1
   • egg yolk 3
   • egg 1
   • white sugar 80 g
   • lemon juice 4 tbsp
   • lemon zest 1 tbsp

   Whisk the lemon base — In a large microwave-safe bowl or jug, whisk together the egg yolks, whole egg, white sugar, lemon juice, and lemon zest until smooth.

2. 2
   • butter 30 g

   Stir in the butter — Add the cubed butter and stir it into the mixture.

3. 3
   • egg 1

   Microwave in short bursts — Microwave on medium power (about 50%) in 30-second bursts, whisking vigorously between each one, for a total of 3-4 minutes. This gentle, repeated burst-and-whisk method is essential to stop the eggs from scrambling.

   ⏱4 min
4. 4

   Check the curd's thickness — Check the consistency after each burst by running a spoon through the curd: it is ready when it thickens enough to coat the back of the spoon.

5. 5
   • vanilla extract ½ tsp

   Cool and chill the curd — Stir in the vanilla extract, let the lemon curd cool slightly, then chill before serving over scones or as a dessert topping.