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Microwave Lemon Curd 


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Microwave Lemon Curd 

"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."

1 cup white sugar 

3 eggs 

1 cup fresh lemon juice

2 tablespoons lemons zest

1/2 cup unsalted butter, melted

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.

Tip: If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg.

Note: I have never found this to be necessary it is easier just to not overcook the mixture or to forget to stir.


Edited by Tropicalsenior (log)
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49 minutes ago, Kim Shook said:

About how much will this make and can I double?  Thank you!!

As I remember, it makes about 2 cups. I've never tried to double it and I think that the cook time would be enough longer that it would be easier just to make a double batch.

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