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.
Provided by CATSEO
Categories Desserts Fillings Fruit Fillings
Time 16m
Yield 16
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 117 calories, Carbohydrate 14.1 g, Cholesterol 50.1 mg, Fat 6.7 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 3.9 g, Sodium 14.1 mg, Sugar 13 g
PERFECT LEMON CURD
Wonderfully tart, classic English lemon curd...perfect with scones and tea.
Provided by TAWNIE44
Categories Side Dish Sauces and Condiments Recipes
Time 21m
Yield 12
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 14 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 18.7 mg, Sugar 13 g
MICROWAVE LEMON CURD
What a money saver! Really good on cake, thumbprint cookies, ice cream, Quick and easy too!! Just as good as store bought
Provided by Gail Herbest
Categories Spreads
Number Of Ingredients 5
Steps:
- 1. In microwave safe bowl whisk together the sugar and the eggs until smooth.
- 2. stir in the lemon juice, zest and butter cook at 1 minute intervals stir after each minute until thick enough to coat the back of a metal spoon
- 3. Remove and spoon into a small clean jar, or make several batches and spoon into sterile jars and give as gifts, Keeps up to 3 weeks in refrigerator
- 4. I recommend straining it thru a small metal strainer just to catch any bits of egg white, and make it smoother. It also thickens more after cooling
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- To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here., Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute., When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done.
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