A vibrant and tangy Lemon Curd, perfect for slathering on scones, filling tarts, or simply enjoying by the spoonful! This easy microwave recipe delivers a luxuriously smooth and intensely lemony treat in just minutes.
Ingredients:
- 1 cup granulated sugar
- 3 large eggs
- 1 cup fresh lemon juice (approximately 5 medium to large lemons)
- Zest from 3 lemons
- 1/2 cup (1 stick or 4 ounces) unsalted butter, melted and cooled slightly
Preparation:
Step 1: Gather Your Citrus Soldiers. Zest your lemons before juicing them. It’s much easier to zest a firm lemon than one that’s been squeezed dry. Ensure your butter is melted but not hot; you want it cooled enough that it won’t cook the eggs prematurely.
Step 2: Whisk the Base. In a microwave-safe bowl (glass or ceramic is best), vigorously whisk together the granulated sugar and eggs until the mixture is smooth and uniform. This initial step is crucial to preventing grainy curd.
Step 3: Incorporate the Lemon Goodness. Whisk in the fresh lemon juice, lemon zest, and melted (and slightly cooled) butter until everything is thoroughly combined. At this stage, the mixture may appear a little thin – don’t worry, the magic happens in the microwave.
Step 4: Microwave Magic. Cook in the microwave for 5 minutes, whisking very well after each minute. Towards the end of the cooking time (minutes 4 and 5), whisk every 15-30 seconds. This frequent whisking is key to a smooth, lump-free curd. Keep a close eye on the mixture, as microwave power varies. You’re looking for the curd to thicken enough to coat the back of a wooden spoon. A line drawn through the coating should hold its shape briefly.
Step 5: Cool and Conquer. Remove from the microwave and immediately pour the hot curd into small, sterilized jars or a heatproof container. The curd will continue to thicken as it cools. Allow it to cool completely at room temperature, then cover and refrigerate for at least 2 hours to allow it to fully set. Proper cooling is crucial for achieving the right consistency.
Why You’ll Love This Recipe:
- Speed and Simplicity: This microwave method is unbelievably quick and easy compared to traditional stovetop versions. No constant stirring over a hot stove!
- Intense Lemon Flavor: The combination of fresh lemon juice and zest delivers a bright, tangy, and refreshing burst of flavor.
- Versatile Delight: Lemon curd is incredibly versatile. Use it as a spread, filling, topping, or even as a flavor booster in other desserts.
- Smooth as Silk: The constant whisking during the microwave cooking process ensures a silky-smooth texture that melts in your mouth.
- Perfect for Gifting: Homemade lemon curd makes a thoughtful and delicious gift for friends and family.
Presentation Suggestions:
- Scones and Clotted Cream: Serve lemon curd alongside warm, freshly baked scones and a dollop of clotted cream for the ultimate afternoon tea treat.
- Tart Filling: Use it to fill pre-baked tart shells for elegant individual desserts. Garnish with fresh berries or toasted meringue.
- Cake Layering: Spread a thin layer of lemon curd between cake layers for a zesty and moist cake.
- Yogurt Parfaits: Swirl lemon curd into yogurt parfaits with granola and fresh fruit for a delightful breakfast or dessert.
- Thumbprint Cookies: Fill thumbprint cookies with lemon curd before baking for a burst of lemony goodness.
- Toast Topper: Elevate your morning toast by spreading a generous layer of lemon curd over it.
Tips:
- Sterilizing Jars: To sterilize jars, wash them thoroughly in hot, soapy water. Then, place them upside down on a baking sheet and bake at 250°F (120°C) for 10 minutes. Boil the lids in water for 10 minutes. Let everything cool slightly before filling.
- Lemon Juice Quality: Freshly squeezed lemon juice is essential for the best flavor. Bottled lemon juice simply doesn’t compare.
- Butter Temperature: Ensure the melted butter is cooled slightly before adding it to the egg mixture. Hot butter can cook the eggs and result in a curdled mixture.
- Microwave Power: Microwave power varies. If your curd is not thickening after 5 minutes, continue microwaving in 15-second intervals, whisking well after each interval, until it reaches the desired consistency.
- Strain for Extra Smoothness: For an extra-smooth curd, strain it through a fine-mesh sieve after microwaving to remove any small bits of cooked egg.
- Storage: Properly stored, lemon curd will last for up to 2 weeks in the refrigerator.
- Tartness Level: Adjust the amount of sugar to your preference. If you prefer a more tart curd, reduce the sugar by 1-2 tablespoons.
Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes (plus cooling time)
Nutritional Information (per 2 tablespoons serving):
- Calories: 118 kcal
- Protein: 1 g
- Fat: 7 g
- Saturated Fat: 4 g
- Cholesterol: 55 mg
- Sodium: 16 mg
- Potassium: 30 mg
- Fiber: 1 g
- Sugar: 13 g
- Vitamin A: 235 IU
- Vitamin C: 5.9 mg
- Calcium: 9 mg
- Iron: 0.2 mg
Conclusion:
This microwave lemon curd recipe is a game-changer for anyone craving a burst of sunshine in their desserts. Its simplicity and speed, combined with its intense flavor and smooth texture, make it a winner. Whether you’re a seasoned baker or a kitchen novice, this recipe will become a staple in your repertoire. So, grab your lemons, fire up your microwave, and prepare to be amazed!
Q&A:
- Q: Can I use bottled lemon juice instead of fresh?
- A: While you can use bottled lemon juice, the flavor will not be as bright or intense as with fresh lemon juice. Freshly squeezed juice is highly recommended for the best results.
- Q: My lemon curd is too thick. What can I do?
- A: If your lemon curd is too thick, whisk in a tablespoon or two of lemon juice or water until it reaches your desired consistency. You can gently warm it in the microwave for a few seconds to make it easier to whisk.
- Q: My lemon curd is too thin. How can I fix it?
- A: If your lemon curd is too thin, microwave it for another 15-30 seconds, whisking well after each interval, until it thickens slightly. Be careful not to overcook it, or the eggs may curdle.
- Q: Can I freeze lemon curd?
- A: While you can freeze lemon curd, the texture may change slightly upon thawing. It’s best to freeze it in small, airtight containers for up to 2 months. Thaw in the refrigerator overnight.
- Q: Why did my lemon curd curdle?
- A: Lemon curd can curdle if the eggs are cooked too quickly or at too high a temperature. Make sure your butter is cooled slightly before adding it to the egg mixture, and whisk frequently during the microwave cooking process. If your curd does curdle, you can try to salvage it by blending it with an immersion blender or straining it through a fine-mesh sieve.
