An easy recipe prepared in the microwave. Lovely food gift from your kitchen.
Posted on blog: http://gratefulprayerthankfulheart.blogspot.com/2011/12/lemon-curd.html
slightly adapted from Salad in a Jar blog (http://www.salad-in-a-jar.com/family-recipes/microwave-lemon-curd-with-lime-and-orange-versions)
- 3/4 cup sugar
- 3 eggs
- 1 egg yolk
- 1/2 cup fresh lemon juice
- grated rind from 2 lemons (I used about 2 rounded Tablespoons)
- 1/2 cup butter, melted and cooled slightly
- In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter.
- Cook in the microwave, high power for 3-4 minutes at 1 minute intervals, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon. (I cooked for 1 minute twice then 30 seconds and finally three times at 15 seconds). Pour into small sterile jars.
- After squeezing the lemons, I poured the juice through a strainer to catch the seeds and pulp. The first batch, I did not strain out the pulp. I did notice tiny bits of pulp in the finished mixture but it was pleasant and I thought it added a bit of brightness to the taste. If you want yours silky smooth, strain out the pulp.
- I whisked the eggs well to be sure they incorporated completely with no pieces of cooked egg in the curd.
- The Lemon Curd can be stored in the refrigerator for several weeks. It can be stored in the freezer up to a year.
- This recipe filled three glasses (each glass held about 3/4 cup) with a little leftover.
|Amount Per Recipe||%DV|
|Recipe Size 517g|
|Calories from Fat 927||57%|
|Total Fat 105.18g||131%|
|Saturated Fat 62.4g||250%|
|Trans Fat 0.0g|
|Total Carbs 161.58g||43%|
|Dietary Fiber 0.5g||2%|