Wednesday, July 18, 2018

Microwave Meyer Lemon Curd


There is something about summertime that makes me go lemon crazy! I have been using it in almost everything I cook or bake, and after last week’s refreshing homemade lemonade, not to mention the Frozen Boozy Arnold Palmer, I decided I need to do more. 

Having come across a recipe for lemon curd made in the microwave, I knew I had to give it a try. I am wild about lemon curd, but I am not wild about standing next to the stove stirring until I’m ready to scream. This worked out beautifully! If you like lemon curd as much as I do, make this. Now! Do use Meyer lemons, they are sweeter than regular lemons, and give your lemon curd a wonderful depth of flavor.
Microwave Meyer Lemon Curd
Slightly adapted from My Baking Addiction

1 cup granulated sugar
3 large eggs
1 cup fresh Meyer lemon juice (from 5 Melissa’s Meyer lemons)
1 tablespoon lemon zest
1/2 cup unsalted butter, melted

In a large microwave-safe bowl (I used
Duralex), whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest, and melted butter.

Cook in the microwave on full power for one-minute intervals, stirring after each minute. This process will take about 3-5 minutes depending upon the wattage of your microwave. (Three minutes worked for me.) The lemon curd is done when it coats the back of a metal spoon.

Remove from the microwave, push through a fine, mesh sieve, and pour into sterile jars or a container.

Allow to cool to room temperature, and then cover it with a lid and store it in the refrigerator for up to 2 weeks. The curd will thicken as it cools.

Lemon Curd would be wonderful in these Easy Lemon-Filled Ebelskibvers!



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6 comments:

Gina said...

It looks a lot like lemon meringue pie filling, which is delightful. I don't think I've ever had lemon curd otherwise. I still have Rocaardo's Lemon Jam on my list of things to do...procrastination is running high here...but lemons ARE very wonderful in the summer, I agree!

Pattie @ Olla-Podrida said...

It’s not as thick as pie filling would be, so it is more pourable and spreadable. It’s wonderful as a topping, as you will see in tomorrow’s blog post. You must try that lemon marmalade! It is so good. I am almost out of the big jar that I made, so I will be making more. It is the freshest most delicious lemon marmalade I have ever tasted.

judee said...

I like your expression - lemon crazy- my husband uses lemon on everything. Your bright yellow curd looks amazing

thepaintedapron.com said...

Wow Patti, I've got to try this! Why do you have to strain it?
Jenna

Pattie @ Olla-Podrida said...

Hi Jenna,

The straining is done just in case there are any solids in the mixture. Mine did not need straining, but it’s always a good idea just in case you get a tiny bit of curdling during the process. Doesn’t it look delicious? It is!

Nellie's Cozy place said...

Hi Pattie,
Wow, that lemon curd sounds heavenly.......I do love lemon curd too!
I am not sure where to find Meyer lemons tho, so will have to do some checking on
that. We were getting some meyer lemon cookies from our local grocery store and
they are wonderful. NOW I want some lemon cookies....lol

Hope this finds you doing well hon.
Blessings,
Nellie