MICROWAVE LEMON CURD TO DIE FOR!!

Microwave Lemon Curd Recipe - Allrecipes.com

This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time.

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Permalink Reply by Bonnie Willey on January 26, 2015 at 12:17pm

Gail, Jordan & I just made some using oranges. The flavor was not very pronounced, like if we had used lemons, so we added a few drops of orange flavoring. It is in the fridge cooling off, but what came off the spoon was delicious. I had NO trouble with the egg whites cooking, curd was smooth, except for the zest, which I waited to put in, until after I strained the juice.

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Permalink Reply by art deco cakes by galidink on January 26, 2015 at 12:55pm

I put the pulp and the grated rind in it also , .

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Permalink Reply by art deco cakes by galidink on January 26, 2015 at 1:02pm

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. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

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Original recipe makes 2 cups Change Servings

1 cup white sugar
3 eggs
1 cup fresh lemon juice

3 lemons, zested
1/2 cup unsalted butter,

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Permalink Reply by art deco cakes by galidink on January 26, 2015 at 1:04pm

Bonnie I used the whole egg !

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Permalink Reply by art deco cakes by galidink on January 26, 2015 at 1:04pm

USED THE WHOLE EGGS !

Bonnie Willey said:

Gail, Jordan & I just made some using oranges. The flavor was not very pronounced, like if we had used lemons, so we added a few drops of orange flavoring. It is in the fridge cooling off, but what came off the spoon was delicious. I had NO trouble with the egg whites cooking, curd was smooth, except for the zest, which I waited to put in, until after I strained the juice.

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Permalink Reply by Bonnie Willey on January 26, 2015 at 2:26pm

It was still not quite orangy enough, but very good. Next time I will run the pulp through the processor too, like you did. The texture is perfect. We used the whole eggs also. And the zest from 3 oranges. Do I need to use more, do you think? Or maybe a little dissolved orange Koolaid? lol Anyway, thanks for this one!!