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Easy Microwave Lemon Curd

 
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No need for a double boiler with this quick and easy recipe. Its delicious lemony burst is wonderful on scones, English muffins and just about anything you want to give a little zing to.

Yield

12

servings

Prep

5

min

Cook

5

min

Ready

30

min

Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

1 cup granulated sugar replacement
*
3 whole eggs
or 2 whole eggs and 1 egg yolk
*
1 cup lemon juice
fresh
3 each lemons
zested
½ cup butter, unsalted
melted and cooled

Directions

In a large microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, zest and melted butter. Cook in microwave on high in one minute intervals, stirring after each minute, until mixture is thick enough to coat the back of a metal spoon, about 5 to 6 minutes. Strain through a sieve, if desired. Pour into small sterile jars/containers.

Can be stored in the refrigerator for up to 3 weeks.

Note: The curd may seem a little thin at first, but it will thicken up as it cools.

If a thicker consistency is desired (for pies, pastries, etc.), add a bit of cornstarch to the mixture while cooking. You will need to strain out the lumps.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 7889% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 2mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 34%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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