It is very important to squeeze real lemons rather than use bottled juice; it makes a big difference in the final product. And there is never a time that margarine can be substituted for butter. This lemon curd keeps in the refrigerator for up to 2 weeks, or can be frozen for months.
Microwave Lemon Curd
Makes about 1 cup
4 large egg yolks
2/3 cup sugar
3 ounces freshly squeezed lemon juice, (about 2 1/2 large lemons)
4 tablespoons butter
1 pinch salt
2 teaspoons finely shredded lemon zest, optional
- Place the egg yolks and sugar in a large microwaveable container.
- Whisk them together until well blended.
- Stir in the lemon juice, butter, and salt.
- Microwave on high, stirring every minute, until thickened and the mixture coats a wooden spoon but is still liquid enough to pour.
- Make sure the mixture doesn't boil.
- Press the mixture through a fine strainer or sieve, then stir in the lemon zest, if using.
- Transfer the mixture to an airtight container and chill.
- Store in the refrigerator for up to two weeks, or freeze for longer storage.
Amount Per Serving
Calories 34 Calories from Fat 16
Percent Total Calories From: Fat 49% Protein 4% Carb. 47%
Nutrient Amount per Serving
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 26 mg
Sodium 78 mg
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g
Vitamin A 2% Vitamin C 2% Calcium 0% Iron 0%