Microwave Lemon Curd Recipe
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.
I was so disappointed in this at first because I was making it for a small breakfast party with friends and it tasted rather "eggy" so I thought I'd over cooked. Well, then I strained it to get the bigger bits of lemon zest out and the eggy taste was barely there, but still enough to bug me. HOWEVER, after a night in the fridge it was wonderful. Fabulous! Amazing! No eggy taste, just wonderful, tart, sweet, lemon! I followed the recipe exactly and I will make again...maybe today. Sadly, due to an oven malfunction, the scones I was to serve it with didn't turn out, so it wasn't served either, but I managed to eat the whole batch on other things ALL BY MYSELF, in just days :) Thanks for a great and easy recipe!
Great Recipe and easy to make!! If you don't have enough lemon juice, unsweetened Kool-aid lemon ade flavor adds a great flavor to the curd. To the viewer who asked if Splenda works, yes it does, however, I added 1 1/3 cups of Splenda and 1 Tablespoon of corn starch just to make sure. Make sure the corn starch is added to cold liquid. I added mine to the lemon juice. Also, I left out the egg whites as they are unnecessary and thre is no chance of cooked egg whites in the cooked curd. A great place to use the egg whites is in a great recipe for homemade marshmallows. I found it on the the food network under "Hot Cocoa and Homemade Marshmallows". They are really easy to make (no temperature gauge)and made by Tyler Florence, and are they wonderfully soft!!! I will try to post the recipe or hopefully someone else will if I don't get around to it.
I've tried two batches of this lemon curd, and it still isn't setting up correctly. I'm not sure what's going wrong, but it is still thin and too runny.
Delicious and easy to make! Great to use for easy lemon cur bars or filling for cakes Update: I've been making this recipe for years- it turns out perfect each time. melt the butter in the glass bowl first. Then grate the zest right in. Pop,it in the fridge while you juice the lemons (just a few minutes. Then beat the eggs right into the melted butter while it's still warm but not too hot. This will temper the eggs so no little egg bits. Whisk in sugar and lemon juice and follow the cooking directions. perfection! It's delicious mixed with plain Greek yogurt and fresh strawberries
Perfect, fast recipe
I've used this recipe several times; lemon, pineapple and today lime! Turns out great every time. Thank you for the wonderful recipe!