We grew up with a large lime tree out the back. My mother made countless Lemon Meringue pies with the juicy, yellow fruit. It was only the other week that I realised that it was indeed a lime tree, and not lemon! We were over at the in-laws picking ripe, yellow limes off the ground and the zesty scent brought back memories of living in the tropics, far from any city… the drone of the diesel generator, the shrill song of cicadas and being lulled to sleep by the croaks of mating cane toads in the lagoon.


I haven’t made a Lemon Meringue pie in years (it’s about time), but there is nothing I love more than to use excess lemons to make a pot or two of curd. And this recipe makes it so easy! With a handful of ingredients, a glass bowl, a whisk and a microwave, you are minutes away from having your own batch of thick, super-fresh, creamy, tangy lemon curd (or lemon butter, if you prefer). I have been using this recipe for years now, ever since a house mate made it and I begged her to share the recipe.


Although lemon curd can be utilised in a variety of recipes, ours rarely lasts that long! I have been known to dip a spoon into the jar and lick it clean, but this time decided to throw together a batch of healthy little pikelets that the toddler approved (without the curd, please Mummy), and the remains of which I am planning to stack a la pancakes in the morning for breakfast! Whether enjoyed on fresh pikelets or just eaten straight out of the jar, lemon curd is a classic that just doesn’t get old.


Easy Microwave Lemon Curd + Lemony Wholemeal Pikelets {toddler-approved}

For the lemon curd:
The original recipe called for a vague “juice and rind of 3 lemons” but after making it several times, I’ve landed on the precise quantities to get the tang I enjoy, and included them here.

Makes about 2 cups of curd

1 cup (220g) white sugar
3 eggs
1/3 cup freshly squeezed lemon juice
1 – 2 teaspoons finely grated lemon rind (to taste)
125g unsalted butter, melted

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon rind and melted butter.

Cook in the microwave for one minute intervals on HIGH, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. In my 850watt microwave it usually takes 4 x 1-minute intervals to get from this:


to this.


Remove from the microwave, and pour into small sterile jars. Allow to cool overnight, before storing for up to three weeks in the refrigerator.

Adapted from

For the pikelets:

1 cup wholemeal flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ cup raw sugar
½ teaspoon finely grated lemon rind
1 egg
2/3 cup milk, soured with 1 teaspoon vinegar or lemon juice

Firstly, add a teaspoon of lemon juice or vinegar to the milk and set aside for 10 minutes to cobble.

Meanwhile, whisk together the dry ingredients and sugar in a large mixing bowl. Make a well in centre of dry ingredients, add egg and most of milk, gradually stir dry ingredients into milk mixture, beat until smooth. Add enough of remaining milk to give a smooth, pouring consistency. Mixture will thicken on standing. It may be necessary to add a little more milk to the batter as pikelets are being cooked. Drop tablespoons of mixture onto hot greased pan; when bubbles appear on top, turn, cook briefly on other side.

Eat while still warm, topped with a generous dollop of lemon curd.

Makes about 20.

Adapted from ‘Best Recipes from The Weekly’ – Published by the Australian Women’s Weekly

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