Thursday, June 23, 2011

Microwave Lemon Curd

  • 1 cup white sugar
  • 3 eggs
  • 1 cup lemon juice
  • zest of 2 lemons (you can omit this if you aren't using fresh lemon juice)
  • 1/2 cup unsalted butter, melted
  1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. 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. This took me a total of 4 minutes.
  2. Remove from the microwave cool for 1 hour. Store for up to three weeks in the refrigerator in a sealed container. It will thicken a little more once it has been refrigerated.
Recipe from

No comments:

Post a Comment

a really amazing person thinks...