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    You are in: Home / Recipes / Microwave Lemon Curd (With Canning Instructions) Recipe
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    Microwave Lemon Curd (With Canning Instructions)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Deb Wolf's Note:

    Reliable, fast method resulting in perfectly tart lemon curd. Delightful spread on toast or scones or use for filling baked goods. Be careful not to boil or overcook or it may separate. You can substitute limes, tangerines, oranges or unsweetened cranberry juice. See instructions below on how to can.

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    Ingredients:

    Serves: 26

    Yield:

    Cups

    Units: US | Metric

    Directions:

    1. 1
      Wash lemons, rinse well and dry. Finely grate the thin yellow rind of the lemons. Be careful not to get any of the white pith, it is very bitter.
    2. 2
      Microwave the lemons on high for 20 seconds. Cut in half and ream out the juice. Strain out the seeds and any pulp. Measure the juice - you'll need 1/2 cup.
    3. 3
      Put the 1/2 cup juice, grated rind, butter and sugar into a microwaveable 4 cup container (I use a pyrex measure). Stir to wet the sugar.
    4. 4
      Microwave 1 1/2 - 2 minutes on High or until butter is melted and mixture is hot. Stir.
    5. 5
      Beat eggs with an electric mixer. With mixer running, gradually add the hot lemon mixture. Return the mixture to the microwaveable container.
    6. 6
      Microwave, uncovered, on MEDIUM (50%) for 1 - 2 minutes, STIRRING every 30 seconds, until it will coat the back of a metal spoon and a line drawn through the mixture coating the back of the spoon does not fill inches The curd will thicken more when it cools. DO NOT ALLOW IT TO BOIL.
    7. 7
      Pour into a tightly sealed container. REFRIGERATE and use within 2 weeks.
    8. 8
      For canning: Pour hot into hot sterilized canning jars, leaving 1 inch headspace. Wipe rims, top with hot lids, add rings and adjust. PRESSURE CAN half pints 10 minutes at 10 lbs. pressure. Allow pressure to reduce naturally. NOT SAFE FOR WATER BATH CANNING.

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    Ratings & Reviews:

    • on January 25, 2009

      55

      This was actually quite tart, which made it super scrummy (scrumptious + yummy)! I quite liked it. I didn't have butter so I used Becel margarine. It didn't set well as a result, but the flavour was still aces. Thanks... I actually think I like this better than the last recipe I tried! I'll use better now to see if it tastes any different. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2008

      55

      Very good and easy. Just the right balance of sweet and sour.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2007

      55

      Thanks for sharing this recipe, and giving the canning instructions. I am definitely going to try this, and will add to my cookbook recipes.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Microwave Lemon Curd (With Canning Instructions)

    Serving Size: 1 (16 g)

    Servings Per Recipe: 26

    Amount Per Serving
    % Daily Value
    Calories 44.8
     
    Calories from Fat 19
    43%
    Total Fat 2.1 g
    3%
    Saturated Fat 1.2 g
    6%
    Cholesterol 20.9 mg
    6%
    Sodium 5.6 mg
    0%
    Total Carbohydrate 6.2 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 5.9 g
    23%
    Protein 0.5 g
    1%

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