Microwave Lemon Curd
Whenever I come back from a work trip or a vacation, I always feel like I need 3-4 days to recover. Coming back from Hawaii has been rough! First, we had a red eye on Sunday night and didn’t sleep at all. I’m not a good plane sleeper. Here we are two days later and I still feel like I need an entire day of sleep to catch up. On the plus side, walking in the door and seeing my sweet smiling baby girl was the best thing ever. She’s been a little extra whiny and clingy since we got back. I’ve also decided that I’m never leaving her again…at least not until she gets to be the age where she will undoubtedly start sassing back. I assume at this time, I will most definitely be okay with leaving, right?
Total exhaustion means that I am posting a suppppppper simple recipe today! Have you ever made your own lemon curd? It’s a handy treat to have in the fridge. It’s perfect for using in summer desserts or for spooning on top of pancakes or waffles. Seriously, so good! And did you guys know you can make it in your microwave in less than 10 minutes? Yes, true story! Delicious and luscious lemon curd made right in the microwave. And I promise it’s a 100% better than the jarred stuff! Just take careful note of the cooking directions as the cooking time varies depending on your microwave. The first time I made this, I totally overcooked it and had to throw it away so stand close to your microwave to keep an eye!
While I generally think of lemon curd as a more summery treat, it would also make a great DIY holiday, housewarming, or even a teacher gift if you put it in nice jars with pretty ribbon.
Microwave Lemon Curd
- 1 cup freshly squeezed lemon juice
- 1 cup sugar
- 1/2 cup (8 tablespoons) unsalted butter, melted
- 2 large eggs
- In a large, microwave-safe bowl, stir together all of the ingredients untill well-combined (Keep in mind that the mixture will rise by about half when cooking so be sure to use a big enough bowl!).
- Microwave the ingredients in 1-minute increments, stirring to combine after each minute. The curd will start to thicken and should coat the back of a spoon when it is done. This process can take 4-10 minutes (mine took about 5) depending on your microwave (see note). Note that it will continue to thicken as it chills so as soon as it coats the back of a spoon, it is done cooking. If it seems like it is getting close, you can cook in 30 second increments to avoid overcooking.
- Store the finished curd in the fridge in order to keep firming up. Keep refrigerated for up to 3 weeks or freeze.
Mine took about 5 minutes to cook, maybe a little less. And the first time I made it, I totally screwed it up and overcooked it so I recommend keeping a very close eye once you start to notice the mixture begins to thicken, you may not need the remainder of the last minute and can stop it sooner.
Recipe from King Arthur FlourAll images and text ©