Microwave Lemon Curd, Lemon Victoria Sandwich Cake, Lemon Shortbread Biscuits
My friend and neighbour asked her children to pop down into the garden to pick some lemons off their tree, keep them entertained while dinner was being prepared. I suppose the trick with young children is you need to be specify exactly how many lemons you want them to pick otherwise it turns into a game and they merrily pick away all the lemons within reach which is what happened and why I was the receiver of an armful of beautiful, thick skinned, very large juicy lemons. We use a lot of lemons and limes in a week but this was even a little too many for us in our every day cuisine so I decided to make lemon curd. When you lead a busy life and are permanently rushed for time, standing over a pot stirring and waiting for curd it to thicken could be hit and miss, if like me you are attempting to multitask at the same time. I decided to give the microwave method a go and hoped I wouldn’t end up with lemony eggs as I wasn’t sold on the idea apart from the time factor. I was amazed how easy it was, with no scrambled egg in sight, as a result I will never toil over a stove again to make curd. The key is to cook the mixture in short bursts in the microwave and whisk in between every burst of cooking time. I normally treat my curd like gold and if you get a jar you are honored indeed when it takes so long to make I tend to hide it at the back of my cupboard but this method was so quick I gave all the jars of curd away with the same speed it was made, knowing I can whip up a batch any time.
Once you have a batch of lemon curd, the dessert table beckons you to bake, easy shortbread turns into delightfully special treats and the traditional Victoria Sandwich Cake becomes a little more royal.
This is also my submission for our monthly blogging event Sweet New Zealand which is being hosted by Sue over at Couscous and Consciousness
Microwave Lemon Curd
Ingredients -4 x 200ml jars
4 lemons, juice & zest
Sterilise your jars & lids by boiling in water for 10 minutes.
Whisk together the lemon juice, zest, sugar and eggs in a plastic bowl, I use plastic because it doesn’t heat as much as glass or ceramic (less likely to get scrambled egg).
Add the butter to the bowl.
Place bowl in microwave on high for 1 minute , remove and whisk. The butter will only be partially melted.
Heat again for 1 minute in microwave, remove and whisk. If the butter has already melted and the liquid is getting warm start heating for 30 seconds bursts only and remove from microwave in between each 30 seocnds and whisk before heating again.
Once the lemon curd has thickened it is done. Pour into sterilized jars and seal with lid.
Lemon Curd Shortbread Biscuits – makes 12 minis
150g plain flour
1/4 tsp vanilla paste or seeds of 1/2 bean
Pre-heat oven to 200C
Place sugar, flour, butter into a food processor and whiz them until they resemble breadcrumbs.
Then pulse slowly until the mixture comes to a dough, do not over mix at this stage.
Remove biscuit dough from the food processor and place between 2 sheets of greaseproof paper.
Roll the shortbread out to 1/2 inch thick and use a biscuit cutter to cut out circles. With half of the biscuits cut out a smaller whole in the centre, I used a large piping nozzle. Re-roll the scraps of dough and cut out further biscuits until all the dough is used.
Place on a non stick baking tray with a little space between biscuits and bake for 20 minutes until golden brown, remove from the oven and allow to cool.
To serve, add a dollop of lemon curd to the base biscuit and top with a ‘wholy’ biscuit. Biscuits can be stored in an airtight container for a week without their curd filling. I recommend adding the curd before you serve them.
Lemon Victoria Sandwich Cake
250g SR Flour
4 free range eggs
1/4 tsp vanilla paste or seeds of 1/2 bean
Preheat the oven to 180C
Butter and line with greaseproof paper the base and sides of 2 x 20cm cake tins
Place the butter, vanilla bean seeds or paste and sugar in a large bowl and beat or whisk together until pale and fluffy.
Add the eggs one at a time beating well between each addition.
Fold in the flour with a large metal spoon, taking care not to knock out too much air.
Spoon the mixture into the tins and smooth the top.
Bake cakes in the centre of the oven for 30 minutes, do NOT be tempted to open the oven before this time is up as this sponge cake is sensitive and likely to sink if not fully cooked. Cake will be golden brown when cooked and spring back when touched.
Remove the cakes from the oven and allow to cool for 10 minutes before removing from the tin and transferring to a cooling rack.
Allow to cool completely before filling with lemon curd and whipped cream.
Filling & Assembly
Whip 300ml of whipping cream to soft peak
Spread 200ml of lemon curd over the base sponge and top with whipped cream
Place second sponge on top of cream and dust top with icing sugar
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Allison, your photos are always great, but this one is simply beautiful. I love lemon curd too, but I don’t have a microwave. Nevermind, I can do it the old fashioned way I guess.
Warm thoughts from France. x Florence
Thanks Flo, I have been practising..practising at my photography maybe one day someone will want me to style and photograph for them. I’m sure you are enjoying France!
Heavenly! Can I come over for tea? Everything looks so tempting.
No microwave in my house either and there never will be, but they look amazing 🙂
Allison – one word – BEAUTIFUL!!!!
Wow….your blog looks straight out of a magazine! Looks incredible! The lemon curd seems so easy…I need to try.
Thank you, can you tell the magazines to employ me ;0)
I’ll put in a good word 😉
I wanna come over for tea too as it all looks splendid! I discovered lemon curd in the microwave too and haven’t looked back. So easy, so yum.
I already have orders to make lemon honey when I am home in december but maybe I will make this version instead.. secretly of course.. best they all think I have been toiling over a hot stove all day.. and I had to laugh reading how you hide things in the back of the cupboard, i do that too! I confess! Don’t tell anyone! c
The problem is I usually forget about the stuff until I have a clean out which I did last week and found 6 jars of preserved lemons and there’s me rushing to make more as I thought I had run out!
Beautiful biscuits! I love lemon curd but I never had made it from scratch… Thank you so much for the recipe!
Lovely. And very interesting technique for the lemon curd.
Yum…I adore lemon curd, homemade is so wonderfully zesty. Should really make some as my tree is laden with lemons.
What a beautiful post and sunny photos, delicious! Remember that Sue is hosting Sweet NZ
thanks for the reminder, I’ll update post now and send to Sue
I have no microwave, too and no freshly picked lemons… :-((((
That looks a glorious tea. I made lemon curd for an afternoon tea party last year and I was completely stressed by how long it took to make and worried it wouldn’t work but turned out delicious and people couldn’t get enough. Citrus gold for sure.
Beautoful styling! And I know some people can be funny about microwaves but you get a great curd out of it. Have you ever tried microwave jam? I made a kiwifruit jam in it and it was so easy! 😀
I don’t use our microwave much, usually to heat my hot chocolate and brandy ;o) but this works for me. I haven’t made jam before but a friend made apricot in a microwave and it kept a beautiful golden colour so I am definitely going to try it
Simply stunning and I bet they are tasty!
You are so right about curd being hit and miss. i must give this a tryt
just make sure you cook it in 30 second bursts and whisk in between and it will work well!
Reblogged this on Buttercream Baroness and commented:
I thought this was just awesome! Lemon is such a wonderful flavor!
I would love to have a cup of tea with that. Yum!
you must join the Auckland bloggers one day fora cuppa and cake!
Alli I love lemon curd, and I did hear a while ago about the microwave version but was dubious. You’ve convinced me I need to try it. Beautiful spread & gorgeous photo. Thanks for sharing at Sweet New Zealand.
I did give this a go, Alli, and you’re right – it really does work. I kind of missed the standing a stirring a little bit though, but this has definitely become my “go to” method when I want lemon curd in a hurry.
Sweet NZ round-up is now posted here http://couscous-consciousness.blogspot.co.nz/2012/11/sweet-new-zealand-15-round-up.html
my mother has just given me one pot of lemon butter and one pot of lemon marmalade. they are truly pots of gold, especially the butter – made with her wonderful chooks’ eggs, it is a rich yolky colour. i’m afraid to admit that lemon butter never sees a piece of toast or victoria sponge or biscuit at my place – i usually just dive in with a spoon!
Ah yes, I haven’t made marmalade yet so I must get to that too. You can’t beat homegrown chook eggs, we get ours from a friend but the chicken run is already in the making on our property. You will just have to make more lemon butter so you can put it on your toast!
What fantastic pictures! I feel slightly shamed at the quality of mine, and upped my game on my last post after seeing yours. Think I will be asking hubby to bring home the schools’ SLR for me to borrow in the future….and planning ahead….
Pop over to my archives and first blog posts in 2008, that will make you feel good! It’s just practice and great that you will have some fun with the SLR camera at the weekend. If you want to learn a bit more Helen’s Pixel to Plate is great http://www.tarteletteblog.com/2011/04/its-here-celebrating-release-of-my.html
Keep up the great work!
Those cookies and cake look stunning, can’t wait to try make the lemon curd. Ive just discovered your blog and am going to read it from start to finish.
Lovely recipe, thank you! Love the microwave method, looking forward to making the biscuits!
Alli – Polly and me have had such a lovely time making your lemon curd on this horrible wet Sunday. We made three batches – or I should really say Polly and I made one batch, then she made another two. I don’t think we’ll be sharing them tho!! xxx
fabulous, I’m glad you enjoyed making it, it’s certainly the weather for it today.
Jammy dodgers with lemon curd – my favourite, although Nutella is a close second, with the traditional jam in third place, but still good, IF homemade! I can’t stand the shop bought ones now I am older!
I’m so with you on that one Amy, shop bought may have been exciting as a kid but now it home made for me. Did you see my ginger ones? They are my favourites. https://peasepudding.wordpress.com/2011/12/14/christmas-jamie-dodgers-with-cinnamon-ginger/
What an amazing idea, I never would have thought of it. I have terrible memories of scrambled lemon curd so am always reluctant to try. Beautiful pics!
Not sure how I missed this post earlier, would have been just wrong if I never knew this existed! Totally love the microwave idea for the lemon curd. I usually have to make my own lemon curd if I want to eat it because the store bought ones have a strange chemical taste to it. The shortbread idea is delish! Pictures to kill!
Just made this, a double mixture with a few limes in it – absolutely delicious! Excited to give it as Christmas presents 🙂 thanks for the recipe
Hi Suze, Glad you enjoyed it and lucky gift receivers, nothing better than a homemade gift!
Got a Q. As lemons are varied in sizes, how much liquid from lemons are we needing to make this curd and what would the quantities be if I wanted to make orange curd?
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i’ve been using a similar recipe and making lots to sell at my local market. I am always asked “how long will this keep” – is there a way that you can work out the expiry date of a product like this? To be on the safe side I have said approx 3 weeks but I have had some in my fridge for months – and I have discovered it freezes well too.
Your blog is luscious!
I baked these cookies and they turned out delicious. I used slightly different curd however