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 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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