Method for microwave lemon curd
I made this EASY Microwave Lemon Curd this morning: it's ridiculously easy and delicious.
Zest of 1 lemon
1/4 c lemon juice
1/2 c butter
6 T sugar
Combine zest, juice, butter, sugar in a microwave safe glass bowl - at least 4 cup capacity. Cover the bowl with a paper plate or plastic wrap turned back to allow steam to escape. Microwave on high for 4 minutes.
Meanwhile, beat eggs in a small bowl with a wire whisk. Gradually beat in half of the hot lemon mixture, then pour the egg mixture back into the microwave bowl of the remaining half of lemon-butter-sugar mixture, beating with a wire whisk until smooth. Microwave uncovered for 1 minute 30 seconds.
Remove the bowl from the oven and whisk mixture again until smooth. It should be thick enough to coat a spoon. If not thick enough, Microwave 1 minute longer. Whisk until smooth and transfer to a 1 cup container and refrigerate.
note: To make a silly smooth texture, process the finished lemon curd in a food processor for 30 seconds.
It should keep in the refrigerator for a month, covered; but it won't - because it's too easy to sneak spoonfuls to taste... and, then it's gone. But you'll make more, I guarantee it.
I made this for the first time this weekend. It was fabulous! So simple. So good. It took less than 10 minutes to get it into the fridge. (For me, it was only 4 minutes until it started to mound and six minutes until it hit 187.) I'm not much of a cook... and this fooled everyone!