Quick microwave lemon and raspberry curd

This lemon and raspberry curd recipe is such a breeze to make in the microwave. Serve for breakfast or dessert with pancakes, waffles or use as a sweet addition to your baking

  • 15 mins preparation
  • 10 mins cooking
  • Makes 2 cup
  • Print
This recipe first appeared in Food magazine issue 87.
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Recipe by : Helen Jackson
Photography by : Jae Frew


  • 200 gram fresh or frozen raspberries
Lemon curd
  • 3 eggs
  • 1 cup sugar
  • 50 gram butter, cubed
  • zest of 1 lemon
  • juice of 3 lemons (approximately ½ cup)


  • 1
    Purée the raspberries in a blender and strain through a fine sieve. Reserve the liquid and discard any seeds. Set aside.
  • 2
    To make the curd, beat together the eggs and sugar in a microwave-proof 2 litre-capacity jug or bowl. Add the butter, lemon zest and juice. Microwave on high for 8 minutes, whisking every 2 minutes. Allow to cool for a few minutes.
  • 3
    Combine the curd and the raspberry purée to form a lovely pink curd and bottle in hot sterilised jars. You can also layer the curd and raspberries in hot sterilised jars. Seal or cover and keep refrigerated until needed. The curd will keep for several weeks stored in the refrigerator.


PER 100g: Energy: 201kcal, 840kj Protein: 3g Fat: 7g Saturated fat: 4g Cholesterol: 92mg Carbohydrate: 31g Fibre: 2g Sodium: 65mg