I know, I know—I just wrote a post about lemon curd tarts, which happen to be one of my favorite desserts. Lemon curd is delicious on toast with tea, as favored by the Brits. It’s a great cake filling. I think it would be fun to hide a dollop of lemon curd inside a blueberry muffin. It’s also exceptionally delicious when guiltily eaten by the spoonful. You must try it!
So yesterday while lurking in a chef’s forum, I noticed them chatting about making lemon curd in the microwave! Seriously? No whisking over the double boiler, no straining to eliminate the inevitable tiny bits of egg white? Ten minutes from start to finish? The chefs were so enthusiastic about this quick and easy method of making lemon curd, that I did some more research and gave it a try. It’s foolproof—even for a beginner, and the results are outstanding. I think this version of lemon curd is actually even better than making it the old-fashioned way. Enjoy, and let me know what you think!
- 8 tablespoons unsalted butter, cubed
- Zest from 2 lemons
- ½ cup fresh lemon juice ( 2 to 4 lemons)
- 1½ cups sugar
- 3 eggs, lightly beaten
- 2 egg yolks, lightly beaten
- Place butter in a large glass measure or bowl. Microwave on high for 10 seconds or until the butter is soft, but not melted.
- Whisk in the sugar, lemon rind and lemon juice. Then blend in the whole eggs and yolks. The additional yolks provide beautiful color and a little extra richness to the custard.
- Cover the bowl with parchment paper and microwave on high for 3-5 minutes, stirring well after each minute or until mixture thickens and coats spoon. Depending upon your microwave oven, you may need another minute or two. Mine took five minutes to reach a perfect, custard-like consistency. Be sure to stir after each minute to make sure the curd is heating evenly throughout. It’s done once the curd coats a spoon.
- Pour into a clean glass jar(s) and leave to cool. Cover and refrigerate at least 1 hour. Store in the refrigerator.