is just what the doctor ordered after a winter blast!
We are big fans of lemon curd, which I usually buy jars of at Trader Joe’s. I wanted try making it using one of several microwave recipes I had seen. I was amazed at how easy and good this is, ready in 15 minutes with only 5 to 6 minutes of cooking time!
1 cup fresh lemon juice (approximately 4 large lemons)
3 lemons, zested*
1/2 cup unsalted butter, melted
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. (Microwaves vary, so this could take anywhere from 4 to 8 minutes.)
Strain the curd through a fine-mesh sieve (to remove any white egg bits and for a smooth texture) into a sterile jar. Place plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm.
Store for up to three weeks in the refrigerator.
* When zesting any citrus, use only the colored part of the peel, not the pith or white part underneath which is bitter. For an even smoother curd, combine the zest with the sugar in a food processor, and process until finely ground. Proceed with the recipe as directed.