Quick Lemon Curd

Submitted by Lavender Lynn

"This is very easy and delicious. It is made in the microwave. When I make it, it cooks for 5 minutes total, stirring after each minute. This recipe is from All Recipes."

 

• Ready In: 16mins
• Ingredients: 5
• Serves: 16

ingredients

• 236.59 ml white sugar
• 3 eggs
• 236.59 ml fresh lemon juice
• 3 lemons, zest of
• 118.29 ml unsalted butter, melted

directions

1. In a microwave bowl, whisk together the sugar and eggs until smooth.
2. Stir in lemon juice, lemon zest, and butter.
3. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. It will be quite liquid but will set up somewhat overnight.
4. Remove from the microwave, and pour into sterile jars.
5. Store for up to 3 weeks in the refrigerator.

Reviews

[DrGaellon]

I halved the recipe, and only used one egg (instead of one and a half). I also only used the zest of one lemon. I combined the lemon zest with some of the sugar in a mortar and pestle and pulverized it to a paste so the curd would be smooth. I combined everything in my largest microwave-safe bowl. After three 1-minute pulses in the microwave on high, it was thick and starting to mound up. It made just over one cup (the two or three spoonfuls that didn't fit in the container got eaten right out of the bowl). It is OUTRAGEOUSLY good.

 

[Engrossed]

Quick, Easy, Lemony and Great! In a 1-cup pyrex, I made 4 servings using: 1tbsp sugar, 3 tbsp Splenda granular, 1 egg, 1/4 cup fresh lemon juice, 2tsp lemon zest and 2tbsp regular butter. I stirred the zest into the warm melted butter before mixing with the rest of the ingredients. I cooked it for 5 minutes, stirring at 1-minute intervals. It turned out thinner than most lemon curds I've made but it wasn't a problem and it thickened in the refrigerator. It tasted strongly of tart lemon and butter, which I like. It wasn't bitter at all...as long as you avoid the bitter white pith, it shouldn't be. Made for the Holiday Tag game.

 

[Rachel Castle]

I made this last weekend and loved it! I will have to say that I noticed that other recipes that I was comparing it to called for more sugar than this one so I added a 1/2 cup more sugar. It was real good. I will add this to my cookbook for lemon curd. Thanks for posting.<br/>Rachel Castle

 

[Boo L]

Definitely quick and easy, but far from perfect. Granny had heard that you could make lemon curd in the microwave, so I looked for a recipe that would do it. It was definitely quick and easy, and the microwaving works well... but actually we weren't all that impressed with the flavour compared to other recipes we tried. The sugar and the sharp were balanced... but for our tastes there was just too much of both. This recipe has double the sugar of most of the recipes we tried (and took 6 large lemons to match it!) and it just didn't taste right to our British palates. It also separated out overnight, so if I made it again it would need stirring as it cooled. It's a good fast way to make it though, and for that I'm very glad!

 

[Muffin Goddess]

Delicious and simple, what more could you want? I was saving my last two lemons for another use, but I had a mess of limes in the fruit bowl, so I made lime curd instead. In my fourth minute of cooking it, it boiled over a little, so I stopped cooking it after that. Mine came out a tiny bit grainy (not sure if it's because I over-cooked or under-cooked it), but I typically use fruit curd mixed into other things like cheesecakes and such, so I don't think the slight graininess is going to matter. This did turn out thinner than most curds I've tried (thick, but still pourable, even after overnight chilling), but the flavor was dead-on -- tart and sweet. Thanks for posting :)! Made for The Queens of Quisine for ZWT6 Family Picks