Poured into pretty stemware (from the Christmas Tree Shop), covered with plastic wrap and bedecked with a satin bow, these sweet gifts will be given to friends.
A couple of months ago, I made my first batch of lemon curd. My oldest grandson, Jared and I love all things lemon. And apparently my youngest granddaughter, Cambrie loves the tart, bright lemon flavor too. With Cambrie sitting on my lap, I gave her a tiny spoonful of Lemon Curd. And then another... and another... and another. No sooner had she swallowed, she was saying, "mor, mor."
Unfortunately, I was not able to find that recipe so had to search again.
I followed the ingredient list from my friend Paula's blog and the directions from another blog.
Lemon Curd is super easy and fast to make using the microwave.
Spread it on toast or scones
use as a topping for berries or cheesecake
or do what Cambrie and I do... eat it with a spoon :)
Lemon Curd
3/4 cup sugar
3 eggs
1 egg yolk
1/2 cup fresh lemon juice
grated rind from 2 lemons (I used about 2 rounded Tablespoons)
1/2 cup butter, melted and cooled slightly
Directions:
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, high power for 3-4 minutes at 1 minute intervals, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon. (I cooked for 1 minute twice then 30 seconds and finally three times at 15 seconds). Pour into small sterile jars.
NOTES:
- After squeezing the lemons, I poured the juice through a strainer to catch the seeds and pulp. The first batch, I did not strain out the pulp. I did notice tiny bits of pulp in the finished mixture but it was pleasant and I thought it added a bit of brightness to the taste. If you want yours silky smooth, strain out the pulp.
- I whisked the eggs well to be sure they incorporated completely with no pieces of cooked egg in the curd.
- The Lemon Curd can be stored in the refrigerator for several weeks. Paula said it can be stored in the freezer up to a year.
- This recipe filled three glasses (each glass held about 3/4 cup) with a little leftover.
