Tuesday, September 3, 2013

Microwave Lemon Curd!

I spend a lot on lemon curd, upwards of $5 a jar which gets me through a few batches of lemon-filled scones. Last week, I wanted to make these wonderful scones but my jar of LC was empty. So, I looked up recipes on-line and that reliable Web site allrecipes.com had a great one for microwave lemon curd. Katie had used egg whites in a recipe and had four yolks available.  I skipped the lemon zest because I like lemon curd silky smooth - zest makes it a little too "texturey" for me. I made a few other changes to suit my own tastes, and here's the result -- a beautiful, smooth, silky, and thick lemon curd, cooked in increments in the microwave, and just delicious!

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!


  1. Nice! Just makes your great tasting scones even better CKJ

  2. I could eat it just as is! Lynn Eddy

  3. Looks incredible! Lynn Eddy

  4. Catherine GoldenMay 13, 2014 at 10:39 PM

    I would like to try this!

  5. The lemon curd turn out really good not to tart, I canned mine