Sunday, July 22, 2012

Microwave Lemon Curd

I've made this several times and it always turns out so delicious!  I love really tart, lemony sweets, so this is perfect.  I normally use it as a cupcake filling but it would also be good in a mini tart shell, spread on bread, layered in a trifle...or just on a spoon.  It's supposed to keep for 3 weeks in the fridge, but mine always gets used up much sooner than that!  The technique is very simple, as you just mix everything together in a bowl (I use my Pampered Chef quart sized batter bowl) and microwave one minute at a time until thickened.  The recipe says to store in small sterile jars but I've never had a problem using just clean jars.

Microwave Lemon Curd

1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested                  
1/2 cup unsalted butter, melted

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 for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

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