Steve if you read the whole post you would have noticed that she says 3 large lemons that equals 1/3 cup fresh lemon juice. Nowhere does it say 1 lemon.

Steve, that’s massively rude. If you don’t understand or like the recipe then don’t use it. There’s pretty much an infinite amount of lemon curd recipes to be found online.

“make up your mind”?? C’mon Steven. Lemons come in different sizes.

If it nearly bubbled over, you might need a slightly bigger bowl. I can’t wait to try this but will consider what you have said so as to watch out for problems. Lemon curd can take so long in the old method. I have copied this down for my son as he was only talking about not being able to get descent L/curd in Spain. thank you.

To the previous poster: I am sorry you had such a hard time with it. I don’t think the curdling had anything to do with the amount of lemon juice – 1/3 cup was exactly right for me. Perhaps it had more to do with how much you stirred? or the strength of your microwave? or perhaps it was simply bad luck? Also, the amount of juice each lemon gives depends entirely on the size of the lemon. The lemons that grow in our yard (I think they mighty be Meyers, but am not sure, since I did not plant them) range in size, and the larger one I used for this recipe (physical size much larger than my fist) gave exactly 1/3 cup. That’s why I always appreciate when a recipe that uses fruit or veg specifies the amount needed in volume or weight, as Christina has in this one; all lemons (or bananas, or carrots, etc) were not created equally.

If one is aiming to cook by temperature, and not the finger on the spoon test, what temperature does one aim for?

I have a 700 watt microwave. Did you need to adjust the times at all for your 800 watt?