Easy Lemon Curd

You’re getting kind of a half-assed post this week.

This  was supposed to be about an intensely delicious-sounding lemon coffee cake with lemon curd and lemon crumble.

Sadly, in execution, the whole affair was a flop.  It was heavy, the crumble didn’t brown properly and tasted (at least I thought) like raw flour.

I’m going to continue tinkering with the recipe.  Because really, if I can get it to work, this combo could change the world.

What couldn’t wait was the insanely easy recipe for lemon curd included in the recipe.  I’ve spent my share of time with lemon curd and while not difficult from a technical standpoint, it does take time, patience and some wrist muscles.

This recipe?  In the microwave.  I was skeptical at first.  At our house, the microwave generally only gets used to heat those little bags of brown rice from Trader Joes.  I never actually cook anything in it.  But this, I had to try.

The result was gorgeous.  Shiny, lemony and not a lump to be found.  I’m a little nervous about having a lemon curd recipe so easily at my fingertips.  In my book, lemon curd is nearly as dangerous as Nutella.

Quick Lemon Curd

Southern Living

Ingredients

  • 6 lemons
  • 1/2 C butter, softened
  • 2 C granulated sugar
  • 4 eggs

Directions

  1.  Wash, dry and zest the lemons (you should get about 2 TBS zest).
  2. Cut and squeeze lemons to equal 1 C juice.
  3. Beat butter and sugar at medium speed with an electric mixer until well blended.
  4. Gradually add lemon juice to butter mixture, beating at low speed.  Stir-in zest.  Mixture may look curdled.  That’s okay.
  5. Transfer to a medium microwave-safe bowl.
  6. Microwave at high for 5 minutes, stirring at 1-minute intervals.
  7. Microwave 1-2 more minutes, stirring at 30 second intervals until mixture thickens, coats the back of a spoon and starts to mound slightly when stirred.
  8. Place heavy-duty plastic wrap directly on warm curd (to prevent a skin) and chill 4 hours, or until firm.
  9. Store in an airtight container in fridge for up to 2 weeks.
  10. Beat-in eggs one-at-a-time until just blended.

 

 

3 thoughts on “Easy Lemon Curd”

  1. Ooooh, yes! This is exactly my speed. I always use my microwave to melt chocolate, btw. Do you use a bain marie?

  2. Ann–I use a bain maire for chocolate and of course custards. Though, I always laugh because each time I wonder, “who was Marie and why are we using her bath?” [I’ve never claimed enlightened maturity.” I haven’t been quick brave enough to try melting my chocolate in the microwave just yet.

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