I had a surprise delivery of some home-grown California sunshine in the form of citrus~ lemons, limes and a few grapefruit!
Thank you Jain!
Some California sunshine along with a few cocktails :)
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!
Easy Microwave Lemon Curd,
adapted from Allrecipes
Makes 2 cups
1 cup white sugar
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.
You can find a printable recipe here.
I saw these adorable
Lemon Curd Flower Tartlets on Pinterest,
fun for a shower, tea time or
blooming treat when you’re craving flowers!
These are easy to make with a package of refrigerated pie crust dough, cookie cutter, mini muffin tin and lemon curd.
Unroll your pie crust. I used a 3 1/2 inch flower cookie cutter ended up with 12 flowers per pie crust, re-rolling the scraps.
Press pie crust flowers in mini muffin tins.
Prick the bottoms of the unbaked shells with a fork.
Bake at 425 degrees for about 5-7 minutes
until golden brown. Move to wire rack to cool.
Dust flower shells with powdered
sugar and fill the lemon curd.
Top lemon curd flower with a berry center
if you’re not snowbound and out of berries :)
Here are some of other favorite
ways to enjoy lemon curd. . .
Between layers of store-bought angel food cake
Or in a jar with cake and fruit for a picnic. . .
Or in chocolate cups with strawberries for tea. . .
Or in mixed with cream cheese for a filling for crepes,
with or without edible flowers :)
Or in mini parfaits . . .
Or in a trifle, using any kind of cake
but especially good with gingerbread.
When Life Gives You Lemons,
Make Easy Microwave Lemon Curd :)