Easy Microwave Lemon Curd
Easy Microwave Lemon Curd
(2)
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| quick-n-easy | |
| Hands-on time: | |
|---|---|
| Total time: | |
| Yield: | 2 cups |
Ingredients
- 1 cup freshly squeezed lemon juice
- 1 cup sugar
- 1/2 cup (8 tablespoons) butter, melted
- 2 large eggs
Directions
1) Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
2) Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
3) When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave.
4) Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
5) Keep curd refrigerated for up to 3 weeks; freeze for longer storage.
Yield: a scant 2 cups lemon curd.
Reviews
- 02/12/2012
- I made it and it was very easy;however, it did not get firm. I added my clear jel from King Arthur and came out perfectly. I put it in my Stonewall kitchen's lemon curd jar and told my co worker proudly that I would not have to buy anymore from Stone wall kitchen. I used Myer lemons from wholefood and it really tasted great. Thank you for the great recipe!
- 02/01/2012
- Easy and delicious. With my microwave it took just short of 4 minutes on high power. It started to mound like the blog mentioned and reached the temperature of 187 degrees in that time. Thanks for the pointers for when it is "done". Another great recipe, KAF!
