I am a big fan of all things lemon, so as spring creeps its way through Ohio, I thought I’d try and speed along the process with a week full of delectable lemon posts. First on the agenda is this recipe for simple lemon curd. If you have never made lemon curd before, it’s a very basic process of heating eggs, butter, sugar, lemon juice and zest. This combination of ingredients creates a thick, tart lemon cream that you’ll want to eat with a spoon.
The recipe that I am going to feature today is made in the microwave, so it really can’t be any more simple. Although making lemon curd on the stove top is really not all that difficult, I get a lazy and sometimes don’t feel like messing with a double boiler. With this microwave method, you’ll feel like you’re cheating a bit and possibly become a serious lemon curd addict since you can whip up a batch in about 5 minutes! Once you taste this lemon curd, you’ll be digging through your pantry and fridge just searching for something to slather it on. Stay tuned later this week for ways to use up this simple microwave lemon curd.
Lemon curd is a thick, tart, spreadable lemon cream that is made by heating eggs, butter, sugar, lemon juice and zest.
-large microwave safe bowl
-sterile, airtight jar
- Use it as a spread on toast, scones, muffins, or other baked goods.
- Use it as a filling for crepes. Simply spoon the lemon curd into a crepe, roll it up, top with fresh berries and sprinkle with powdered sugar.
- Use it as a topping for vanilla ice cream, cheesecakes, and cakes.
- Stir it into whipped cream and serve with fresh berries for simple dessert.
- Stir it into yogurt, oatmeal, or Cream of Wheat for a luscious lemon kick.
- Use it as a filling for mini tarts, thumbprint cookies or cupcakes.
- Eat it with a spoon, I do!
Looking for other great ways to use up lemon curd? Check out these recipes:
Lemon and Raspberry Tart on Simple Bites
Meyer Lemon Curd from Smith Bites
Steel Cut Oat Pancakes with Lemon Curd from Babble
March 1st, 2011
Microwave Lemon Curd
Yield: about 2 cups
1 cup white sugar
1 cup fresh lemon juice (about 4-5 lemons)
zest of 3 lemons
1/2 cup unsalted butter, melted
1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and butter.
2. 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.
3. Remove from the microwave, push through a fine, mesh sieve and pour into sterile jar.
- Store lemon curd in the refrigerator for up to 2 weeks.
- Recipe adapted from allrecipes.