Microwave Lemon Curd
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
15
Microwave Lemon Curd
Description
This Microwave Lemon Curd blends granulated sugar with whole eggs, then incorporates fresh lemon juice and the zest of three lemons for intense citrus flavor. Melted unsalted butter adds richness and smoothness. The mixture is microwaved in brief intervals with stirring between, allowing it to thicken gently without curdling.
The curd is done when it coats the back of a spoon, thick yet still spreadable. After cooking, it is pushed through a fine sieve to remove any cooked bits, ensuring a smooth texture. As it cools to room temperature and then chills in the refrigerator, it thickens further while developing a glossy finish.
Microwave Lemon Curd is a versatile accompaniment for scones, toast, cakes, or as a filling for pastries. It keeps refrigerated in a sealed container for about two weeks.
This recipe yields approximately two cups of lemon curd suitable for various dessert applications.Cool the curd completely before storing it in the refrigerator to allow it to thicken properly.Strain the curd after cooking for a smooth texture free of cooked egg bits.
Ingredients
- 1 cup granulated sugar
- 3 egg yolks and whites
- 1 cup lemon juice about 4-5 lemons, fresh
- lemon zest of 3
- ½ cup butter melted, unsalted
Instructions
- In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and melted butter.
- Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.
- Remove from the microwave, push through a fine, mesh sieve and pour into sterile jar or container.
- Once the curd has cooled to room temperature, cover it with a lid and store it in the refrigerator for about 2 weeks. The curd will thicken as it cools.
Notes
- Makes about two cups of lemon curd, enough for multiple uses.
- Ensure the curd cools to room temperature, then refrigerate to thicken and develop proper texture.
- Strain the curd through a fine sieve after cooking to remove any cooked egg particles for smoothness.
User Reviews
Overall Rating
4.4
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