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Microwave Lemon Curd by @UpsideDownPear

It’s definitely Spring, and we’re starting to see the showers. It’s been a bit rainy lately and I needed a bit of sunshine. What better way to bring in the sunshine than with lemons, so I made this lemon curd. It was crazy easy and no stove top necessary. All it takes is a juicer, a microwave, and a strainer which is optional.

Microwave Lemon Curd by @UpsideDownPear

If you’ve never tried curd, well, I don’t want to say that you’re missing out, but you’re missing out. This lemon curd is sweet, tart, and incredibly addicting. You can add it to toast, pastries, a spoon (I ate plenty just out of the jar myself). It’s simply amazing and the only way to describe it is like a lemon bar minus the bar.

Microwave Lemon Curd by @UpsideDownPear

I believe curd is a British thing, and I think I get why they take so many tea breaks with biscuits and curd now. I may have to adopt some of their traditions as an excuse to eat more of this lemon curd.

Microwave Lemon Curd by @UpsideDownPear

Microwave Lemon Curd

  Microwave Lemon Curd
 
Prep Time: 5 minutes Cook Time: 6 minutes Total Time: 11 minutes
Makes: about 3 cups of curd
 
Ingredients:
1 cup of lemon juice, I used fresh lemons and it took about 5
1 cup of granulated sugar
3 eggs
1/2 cup of melted butter
Zest from 3 lemons
 
Directions:
1) In a microwave safe bowl, whisk the lemon juice, sugar, and eggs together.
2) Making sure the melted butter isn't too hot, add it to the mixture along with the zest and whisk until mixture is smooth.
3) Setting the microwave at half power, cook the curd at one minute intervals stirring the curd in between each minute. Curd is ready when the mixture is thick enough to coat the back of a spoon. It took me 6 minutes, but depending on your microwave it could take more or less time.
4) To make a smooth curd, pour the curd through a strainer into an airtight container. Store in the refrigerator.

 

  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   

 


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