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.

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

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Baked Egg Custard with Gruyere and Chives for Two

I love brunch, and because I love brunch, I also love brunch recipes, and really love brunch recipes that can be both made ahead, and scaled down to two so we can enjoy them on no other occasion than that I just wanted something special for breakfast.  This tasty little custard fills the bill quite nicely, goes together in a hurry, and will seem as if you labored all morning.  With nothing more needed than a little blender that can go easily into the dishwasher, clean-up is also a breeze.  The next time I make these, and I will, I'll add a little more of the grated Gruyere on top for a better presentation and just a tad more cheese.

Baked Egg Custard with Gruyere and Chives for Two

1/2 cup coarsely grated Gruyere
2 Tablespoons chopped chives
3 large eggs
1/4 teaspoon instant minced onion
3/8 cups whole milk
1 ounce cream cheese, softened
1/8 teaspoon grated nutmeg

Preheat oven to 350 degrees F with rack in middle. 

Butter 2 6-oz. ramekins into which you will place 1/4 cup grated Gruyere and 1 tablespoon of chives in each. 

In a mini blender (if you have one, regular blender, if not) place eggs, minced onion, milk, cream cheese, and nutmeg along with a few gratings of freshly ground paper and a pinch of salt. 

Blend thoroughly.

Pour egg mixture over Gruyere and chives, and bake until puffed, set, and golden, about 22 minutes. Serve warm or at room temperature.

Have a great weekend!

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BLUE HEAVEN KEY LIME PIE

Anyone who knows me will tell you that I am not a pie person.  In fact, my parentage has often been questioned because of it, seeing as everyone in the family, young and old, absolutely adore it.  I was once heard to refer to pie as "the liver of desserts" and I meant it.  Quiche, I like.  Tarts, I like.  Savory pies, I like, but hot fruit in a soggy crust has just never really been my thing.  But I've mellowed with the passage of time; I've come to appreciate the artistry that is pie making, and now try to make one or two annually.

Today's effort was of the citrus variety, largely because I came across a container of frozen key lime juice while cleaning out the freezer and thought I'd better make use of it before this year's crop comes in.  It was as delicious as it was beautiful.

The recipe I used is an amended version of the one from the Blue Heaven Restaurant in Key West, FL.

Here is the recipe, with my revisions below:

BLUE HEAVEN KEY LIME PIE

Graham Cracker Crust:

4 cups Graham Cracker Crumbs

3/4 cup Granulated Sugar

1/4 cup Butter -- melted

Filling Ingredients:

2 cans Sweetened Condensed Milk -- Borden's

1 cup Key Lime Juice -- fresh

8 Egg Yolks

Meringue:

8 Egg Whites

1/2 teaspoon Cream of Tartar

1/3 cup Confectioner's Sugar

Directions:

Graham Cracker Crust:

Preheat oven to 350 degrees F. Mix the cracker crumbs, sugar and butter together. Line a 9 inch pie tin with the cracker mix, pressing firmly to line bottom and sides. Bake for 8 minutes at 350 degrees F.

Filling:

Whisk the condensed milk with the lime juice and egg yolks in a stainless steel bowl. Pour into the pre-baked graham cracker shell. Set aside while making the meringue.

Meringue:

Beat the egg whites to a soft peak - add cream of tartar and continue to whip to a stiff peak. Continue whipping and add the sugar, whipping until the meringue forms stiff peaks. Decoratively add meringue on top of the custard. Bake for 15 - 30 minutes at 350 degrees F. Cook until the meringue has good color. Check with a wooden skewer or cake tester to be sure the custard is done.

NOTES: The measurements for the crust are way off. Four cups of crumbs was just way too much, and only 1/4 cup of butter for all of this plus the sugar yielded graham cracker dust. Double the amount of butter and halve the amount of crumbs and you'll get a beautiful and easy-to-cut crust.