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! |
Nice! Just makes your great tasting scones even better CKJ
ReplyDeleteThank you Cindy!
DeleteI could eat it just as is! Lynn Eddy
ReplyDeleteLooks incredible! Lynn Eddy
ReplyDeleteI would like to try this!
ReplyDeleteThe lemon curd turn out really good not to tart, I canned mine
ReplyDelete