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Microwave Lemon Curd Recipe

Homemade Lemon Curd is not only delicious, it is very versatile since it can be used as a pie filling, cake filling, or topping for hundreds of desserts. Of course Lemon Curd is a classic accompaniment to scones at a traditional English tea, and can be mixed with whipped cream for a light and fabulous lemon fool. Store-bought versions are generally horrendous, not to mention expensive; since this version can be made in just minutes in the microwave, there is never a reason to purchase substandard commercial lemon curd.
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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
  1. Place the egg yolks and sugar in a large microwaveable container.

  2. Whisk them together until well blended.

  3. Stir in the lemon juice, butter, and salt.

  4. Microwave on high, stirring every minute, until thickened and the mixture coats a wooden spoon but is still liquid enough to pour.

  5. Make sure the mixture doesn't boil.

  6. Press the mixture through a fine strainer or sieve, then stir in the lemon zest, if using.

  7. Transfer the mixture to an airtight container and chill.

  8. 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%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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