Easy Microwave Citrus Curd
User Reviews
3.7
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Prep Time
10 mins
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Total Time
10 mins
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Servings
1 cup
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Cuisine
American
Easy Microwave Citrus Curd
Description
The Easy Microwave Citrus Curd recipe uses a combination of granulated sugar, a citrus juice (such as orange or grapefruit), a bit of lemon juice, and whole eggs. These ingredients are whisked together and microwaved in intervals, with frequent whisking to prevent lumps and ensure even cooking. The curd thickens to a texture similar to cooked pudding, with a lighter color and a puffed appearance that settles when whisked.
Straining the curd through a mesh sieve after cooking removes any small bits of cooked egg white, resulting in a smooth final product. Once cooled, the curd is stored in jars in the refrigerator, where it further thickens as it chills.
This curd can be used in a variety of ways, such as a topping for scones, a filling for cakes and tarts, or simply spread on bread. Its citrus flavor adds brightness while the creamy texture complements both baked goods and fresh fruit accompaniments.
The notes mention adjusting microwave cooking time depending on the wattage of your microwave, with the example being a standard 1000 watt unit. This flexibility ensures the curd does not overcook or undercook.
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup citrus juice
- 1 Tbsp lemon juice for all curds EXCEPT lemon
- 3 egg at room temperature, large
Instructions
- Whisk the sugar and juice together in a medium sized microwave safe mixing bowl.
- Whisk in the eggs, making sure to get them completely broken up and smoothly incorporated.
- Put the bowl in the microwave and set for 4 minutes at full power.
- Whisk the mixture after the first and second minute. Then whisk every 20-30 seconds.
- The curd is ready when it has thickened. It will get lighter in color and be like the texture of a cooked pudding. It will puff up in the bowl, and when you whisk it it will settle down. You may not need the full 4 minutes.
- Pour the curd through a mesh strainer and then into a jar or jars. Don't skip the straining step, even though you might not see any lumps in your curd, chances are there are bits of cooked egg white in there.
- Let cool and then cap and refrigerate. The curd will thicken further as it chills.
User Reviews
Overall Rating
3.7
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