Thursday, January 30, 2014

Lemon Curd

So I was browsing through lemon cupcake recipes and came across this recipe for microwaved lemon curd. I linked it on facebook and joked that if it worked I'll be gaining 10 pounds in the next week.  It's a good thing it is going to be warmer this week so I can go to the gym and work off the coming calories because this was amazingly easy and good.  I only have a few pictures because I didn't think to when I started.

Lemon Curd:
1/2 cup unsalted butter 
1 1/4 cups granulated sugar
3 eggs
1 egg yolk
1 cup fresh lemon juice (about 6 juicy lemons)
lemon zest from 3 lemons (I highly recommend this article, if you haven't read it)

  • Melt butter in microwave, set aside to cool slightly.
  • Whisk together sugar and eggs in a medium-sized microwave-safe bowl. (I would use a large bowl so you have room to whisk - my stove top ended up being a mess)
  • Whisk in lemon juice and zest.
  • Finally whisk in the butter.
  • Microwave on 50% power for one minute. Stir. (I did this twice because I was paranoid about the eggs curdling)
  • Continue microwaving at 100% power in one minute intervals, stirring after each interval until the mixture is thick enough to coat the back of a spoon. The curd will thicken as it cools. (It only took me three times for it to be done).
  • Strain curd through a fine-mesh sieve to remove zest.
  • Pour curd into sterile jars and store for up to three weeks in the refrigerator.

  • This pic is before heating.  It looked foamy from the whisked sugar and the floating bits are the zest.

    This is after the straining.

    The total made was 3 1/2 pints and a generous amount left to sample.

    I will definitely be reusing this recipe.

    1 comment:

    1. I LOVE lemon curd! Looks amazing, but sheesh, that's a lot of eggs and sugar! Good thing you never use much at a time, though. Delish!