With a Grateful Prayer and a Thankful Heart: Foolproof Lemon Curd using the Microwave

Thursday, June 29, 2017

Foolproof Lemon Curd using the Microwave

Get ready to pucker up with some lip-smacking pops of flavor! An explosion of sweet and tart goodness that is almost irresistible. Bright lemony citrus, sugar, together with eggs and butter combine to create a satiny smooth dessert spread. This is a foolproof microwave recipe for making lemon curd.

Lemon curd is a dessert spread usually made with citrus fruit. The basic ingredients are beaten egg yolks, sugar, fruit juice and zest. These ingredients are cooked together until thick. When cooled, you have smooth, intensely flavored spread with a pudding-like consistency.

Use lemon curd as a filling for cakes, pies, sweet rolls, or as a spread for toast or hot breads. It is really good on a toasted English muffin with cream cheese.  Lemon curd differs from pie filling, custard and pudding in that it contains a higher proportion of juice and zest, which gives it a more intense flavor. Because of this, lemon curd is not usually eaten on its own. I personally can eat it by the spoonful but I also love sour gummy worms candy!

Lemon curd contains butter and has a smoother and creamier texture than both pie fillings and custards, which contain little or no butter and use cornstarch or flour for thickening. 

I looked through my oldest cook books and found that, long ago, it was called Lemon Cheese. Probably because it was used for cheesecakes or what we might now call tarts. Remember the post I did about my grandmother's cook book? In the pages of this 1944 copy of the New American Cook Book, I found a similar recipe for English Lemon Cheese using the same ingredients. It suggests serving in tart shells, as a filling for layer cakes, or as a spread on toast, biscuits, or bread.

My grandmother would have made the recipe by cooking the ingredients over hot water. Now I can make it in just a few short bursts in the microwave oven. 

Zest the lemons and then juice them. If you roll the uncut lemons on the counter before juicing, you will get more juice from each one.

Combine the eggs and sugar in a microwavable bowl.

Whisk in the freshly squeezed lemon juice and melted, cooled butter.

Place the bowl in the microwave oven and cook several times, stirring well in between.

When done, you will have a lovely, smooth, tart and sweet concoction of goodness.

Spoon the lemon curd into clean jars or, just for fun as I did, into pretty, little shot glasses. Invite your girlfriends over for tea and cookies with individual servings of lemon curd. 

Lemon Curd
made in the microwave


3/4 cup sugar
3 eggs PLUS 1 egg yolk
1/2 cup fresh lemon juice
grated rind from 2 lemons
1/2 cup butter, melted and cooled slightly

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 cook for 1 minute twice then 30 seconds and finally three times at 15 seconds). Pour into small sterile jars.

When cool, cover and refrigerate the lemon curd. It should keep in the fridge for a few weeks.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.


FlowerLady Lorraine said...

This looks and sounds delicious!!!! Thanks for sharing this easy recipe.


podso said...

I've not tried to make lemon curd in the microwave--I hope to try it. Love the idea of the individually servings. It would look so pretty!

Ann Thompson said...

Oh my this looks good.

Carole said...

Hi Lorraine, hope to see this and any other Pot LUck dishes you would like to share over at Food on Friday: June. Cheers from Carole's Chatter


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