Microwave Lemon Curd With Canning Instructions Recipes

QUICK & EASY MICROWAVE LEMON CURD RECIPE

Quick & Easy Microwave Lemon Curd Recipe image

Work smarter, not harder, with my rich, creamy, thick, and bright Microwave Lemon Curd recipe!

Provided by Gemma Stafford

Categories Dessert

Time 14m

Number Of Ingredients 5

Ingredients

3/4 cup (6oz/170g) sugar
3 eggs + 1 egg yolk
zest of 2 lemons
1/2 cup (4floz/115ml) fresh lemon juice
1/2 cup (4 oz/115g) butter (, melted and cooled slightly)

Steps:

In a large microwavable bowl, combine the sugar and eggs, whisking until smooth. Then, stir in lemon juice, lemon zest, and the butter.
Microwave the lemon and egg mixture for 3-4 minutes in 45-second intervals, stirring between each interval until the mixture is thick. What you're looking for is the lemon curd to be just thick enough to coat the back of a spoon.
Transfer the lemon curd to a bowl and cover with a layer of cling wrap, directly touching the curd. This will keep the curd from forming a skin. Allow for full cooling.
When cool, cover and refrigerate the lemon curd.
The curd will keep covered in the fridge for up to 3 weeks.

MICROWAVE LEMON CURD

Microwave Lemon Curd image

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

Ingredients

1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
½ cup unsalted butter, melted

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

MICROWAVE LEMON CURD (WITH CANNING INSTRUCTIONS)

Microwave Lemon Curd (With Canning Instructions) image

Reliable, fast method resulting in perfectly tart lemon curd. Delightful spread on toast or scones or use for filling baked goods. Be careful not to boil or overcook or it may separate. You can substitute limes, tangerines, oranges or unsweetened cranberry juice. See instructions below on how to can.

Provided by Deb Wolf

Categories Lemon

Time 15m

Yield 1 2/3 Cups, 26 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup fresh lemon juice (from 2 - 3 lemons)
1/4 cup sweet butter (no substitute)
3/4 cup granulated sugar (caster)
2 eggs

Steps:

Wash lemons, rinse well and dry. Finely grate the thin yellow rind of the lemons. Be careful not to get any of the white pith, it is very bitter.
Microwave the lemons on high for 20 seconds. Cut in half and ream out the juice. Strain out the seeds and any pulp. Measure the juice - you'll need 1/2 cup.
Put the 1/2 cup juice, grated rind, butter and sugar into a microwaveable 4 cup container (I use a pyrex measure). Stir to wet the sugar.
Microwave 1 1/2 - 2 minutes on High or until butter is melted and mixture is hot. Stir.
Beat eggs with an electric mixer. With mixer running, gradually add the hot lemon mixture. Return the mixture to the microwaveable container.
Microwave, uncovered, on MEDIUM (50%) for 1 - 2 minutes, STIRRING every 30 seconds, until it will coat the back of a metal spoon and a line drawn through the mixture coating the back of the spoon does not fill inches The curd will thicken more when it cools. DO NOT ALLOW IT TO BOIL.
Pour into a tightly sealed container. REFRIGERATE and use within 2 weeks.
For canning: Pour hot into hot sterilized canning jars, leaving 1 inch headspace. Wipe rims, top with hot lids, add rings and adjust. PRESSURE CAN half pints 10 minutes at 10 lbs. pressure. Allow pressure to reduce naturally. NOT SAFE FOR WATER BATH CANNING.

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Stir the lemon curd after 2 minutes, and then place it back in the microwave for a final 30 seconds.
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Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
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Add the eggs, lemon zest, lemon juice, sugar, and salt to a large microwave-safe bowl. Use a hand mixer or handheld whisk to mix everything together until smooth. Let the mixture sit for 10 minutes for the sugar to completely dissolve.
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Add the citrus juice, sugar, butter and egg yolks to the work carafe of your blender. Fix the lid firmly in place. Start the blender on low and slowly increase the speed until you reach the highest speed. Let the blender run on high until steam is pouring out of the top of the blender. Turn the blender off and -wearing oven mitts- remove the lid carefully. Use an instant read thermometer to check the temperature of the curd. It should be at or above 170°F. (If you don't have an instant read thermometer you can test the readiness with a spoon. Dip a spoon into the hot curd. Carefully draw your finger through it in a line. When the line stays for about 5 seconds before the curd comes back together it is ready.)
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Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power.
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Combine the ingredients in a large microwave-safe bowl. Make sure there is plenty of room for the mixture to bubble up.
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In a microwave-safe bowl, whisk together the sugar ad 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.
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