MICROWAVE LEMON CURD
adapted from allrecipes.com
Makes about 2 cups (or $10 worth!)
In large microwave-proof bowl (I used a 4-cup Pyrex measuring cup with handle), stir together the following until thoroughly combined:
1 cup granulated sugar
1 cup lemon juice (I used Realemon)
4 egg yolks
1 beaten egg
Microwave on high in 1-minute increments, stirring after each minute, until the mixture coats the back of a soup spoon. Then, whisk in to the hot mixture (careful - don't burn yourself!):
2 tablespoons cornstarch mixed with 3 tablespoons cold water to create a slurry.
Once cornstarch mixture has been whisked in, return to microwave and cook, again in 1-minute increments, until very thick and bubbly, like a thick, cooked pudding. Remove from microwave and stir in 4 tablespoons of softened butter, combining until it disappears into the lemon mixture. Pour into a bowl and cover with plastic wrap. Cool and then store in the refrigerator.
Uses for lemon curd: stir into plain or vanilla yogurt as a snack or to create a dip for fruit. Spread on pound cake slices, or toast. Fill scone dough like a jelly roll and then shape dough into a disk and cut into triangles. Use as a layer in a fruit tart. Dip Vanilla Wafers into it! Use your imagination!
Most of all, enjoy!
Bonus: Here's a photo of my grand boys, Peter (2 1/2) and Henry (5)! Henry starts kindergarten tomorrow! So exciting!
|Little Pete (L) and Henry (R) ~ my pride and joy!|