No ratings yet

Quick and Easy Lemon Curd

We changed the mixing method of our favorite lemon curd, then cooked it in the microwave. Buttery rich and smooth as silk, every time. This recipe goes with Lemon Soufflés, Lemon Eton Mess, Lemon Bar Cheesecake, Cloud Cake, Lemon Tiramisù, Lemon-Yogurt Crumb Cake

Course: Dessert

Keyword: lemon

Servings:

Author: Southern Living

Ingredients

6 lemons
1/2 cup butter softened
2 cups sugar
4 eggs

Instructions

Grate zest from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-qt. microwave-safe bowl.
Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.
Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
Stove-Top Method: Prepare as directed through Step 2, transferring mixture to a heavy 4-qt. saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Proceed as directed in Step 4.