Easy Microwave Lemon Curd
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 servingsPrep
5 minCook
5 minReady
30 minTrans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
granulated sugar replacement
|
* |
| 3 | whole |
eggs
or 2 whole eggs and 1 egg yolk |
*
|
| 237 | ml |
lemon juice
fresh |
|
| 3 | each |
lemons
zested |
|
| 118 | ml |
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.
