Always craved the tanginess of lemon curd but found the cooking process cumbersome? Look no further. This microwave lemon curd recipe delivers a zesty and silky smooth spread in just minutes, making it the perfect quick antidote to curb your citrus cravings. No more double boilers or custard splits; just pure lemony goodness.
Growing up, lemon curd was a staple at every family brunch or tea party. My grandmother would always make a large batch, and the aroma of lemon zest and sugar would fill our home. Back then, I thought it required some magical culinary skill, until I discovered this microwave method. It’s not just nostalgia that keeps me making it; it’s the sheer simplicity and the way it brings a burst of sunshine even on rainy days.
Why You’ll Love This Recipe
This delicious lemon curd is a game-changer for several reasons:
- Quick and Easy: Prepare this in under 10 minutes, perfect for busy mornings or last-minute desserts.
- No Hassle: Minimal clean-up required. The microwave does all the heavy lifting.
- Rich Flavor: Bursting with authentic lemon flavor, balanced with the right amount of sweetness.
- Versatile: Use it as a spread, filling, or even a topping – the possibilities are endless.
Recipe Steps
Step 1
Gather your ingredients: fresh lemons, sugar, eggs, butter, and a pinch of salt. Make sure the butter is at room temperature for easy blending later on.
Step 2
Zest and juice the lemons, ensuring no seeds sneak in. Combine the zest, juice, sugar, and salt in a microwave-safe bowl, whisking until sugar starts to dissolve.
Step 3
Beat the eggs in a separate bowl and gradually whisk them into the lemon mixture. This will prevent any curdling or scrambling.
Step 4
Microwave the mixture in one-minute intervals, whisking thoroughly after each. This should take about 5–6 intervals until it thickens to a custard-like consistency.
Step 5
Immediately stir in the butter, allowing it to melt and incorporate smoothly. Let the curd cool before transferring to jars. Enjoy it warm or chilled.
Storage Options
To store your leftover lemon curd, seal it tightly in a jar or an airtight container and refrigerate for up to two weeks. For longer storage, consider freezing it. Pour the curd into a freezer-friendly container leaving some space at the top, as it may expand. Thaw in the fridge overnight before using. Reheated lemon curd retains its glossy finish and works perfectly as a syrupy drizzle on pancakes or waffles.
Variations & Substitutions
Looking for a twist? Substitute lime or orange juice for a different citrus profile. For a dairy-free alternative, replace butter with a vegan spread or coconut oil. Sweeten with honey or agave nectar if you prefer a natural sweetener. Add a dollop of flavored extract like vanilla or almond for an extra depth of flavor.
Frequently Asked Questions
Can lemon curd be made ahead of time?
Yes, lemon curd is an excellent make-ahead spread. Its freshness is preserved when stored in a tightly sealed container and refrigerated. It actually benefits from a day in the fridge, allowing the flavors to meld beautifully. Make sure it’s adequately chilled before incorporating it into your dishes for the best texture and taste.
Why did my lemon curd not thicken?
If your curd isn’t thickening, ensure that the microwave intervals are short, as overcooking could result in curd splitting or failing to set. Whisk the mixture thoroughly between intervals to prevent lumps. Also, check the freshness of the eggs; older eggs might not emulsify as effectively as fresh ones.
Is it safe to use raw eggs in lemon curd?
Although the eggs are initially raw, the cooking process is thorough due to the repeated microwaving and whisking. The internal temperature should reach at least 160°F, making it safe to consume. If you’re still concerned, use pasteurized eggs as a precautionary measure.
