Lemon curd is a bright and delicious way to perk up many desserts. It would be delicious as a filling between layers of cake, equally good on some fresh scones, or pretty and delicate in a tart shell and topped with freshly whipped cream. The possibilities are endless and this recipe, shared with me by my mother-in-law, comes together in less than 20 minutes while the microwave does most all of the work.
3 oz butter (¾ of stick)
1 cup sugar
3 large lemons or 5-6 smaller lemons
3 beaten eggs at room temperature
2 half pint glass jars or other storage container
1. Prepare the lemons. First, zest the lemons then squeeze the juice. You should have about 1/3 cup of fresh lemon juice and a few teaspoons of lemon rind.
2. Melt the butter in a glass bowl on high for 30 seconds. Stir until butter is smooth and completely melted.
3. Add the sugar, lemon rind, lemon juice, and eggs. Stir together gently.
|I must have learned this trick from the Food Network. Squeeze your citrus over the microplane and it will catch any seeds while letting all the juice run through. What a great idea!|
4. Cook in the microwave on high for 2-3 minutes, stirring every 30 seconds until the sugar has dissolved. You’ll know the sugar has dissolved when you can’t hear its grainy texture as you mix. I found a whisk worked well, a spoon or spatula would do the job as well.
5. Continue to cook for another 2 minutes oh high, stirring at least twice as the mixture thickens.
6. Fill your jars and let the lemon curd cool. Refrigerate for no more than a week to ten days.