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!

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!

Lemon Curd, prettier than it sounds!

In preparation for baking lemon scones this weekend, I decided to try my hand at making lemon curd, since a not-so-generous jar costs quite a bit in the grocery store, and even more at specialty food markets.  How difficult can it be?  Well, it turns out it is not difficult at all, in fact, it's easy and very inexpensive to make.  Must be the pretty packaging accounts for the steep price these days.  And now that I've made it myself, there's no going back (unless I get fooled again by that pretty jar!  It's been known to happen!).

The recipe I used is from Ina Garten, aka The Barefoot Contessa, and a woman I've been compared to, in a big way, more than once (that's a fact).   Is it her dark hair and light complexion?  Is it her manner of speech or group of friends?  OR is it that we both love to bake and cook?  Hmmm.  I think it's more that we're both decades away from our former slender selves AND we love to bake and cook.  The subtle differences are not-so-subtle when you get right down to it -- that house in the Hamptons thing, beachfront property, life on the Atlantic...well, I can wish, and if she needs a stand-in for a few days or the better part of a year, I'm willing (as long as I can take my big and little loves along!).

Speaking of which, I am about to set out on a trip to the sand and surf -- the annual Emerald Isle August trip with my sister Anne and her family, in about 3 and a half hours.  I was up so late baking that if I go to sleep, I'll be miserable when I wake up (yes, I can be miserable!).  So I'm thinking it's better to just stay awake and do productive things like write my blog and maybe pack my bag (nope, not done yet, and it's 4:23 am!). Take a shower.  I'm really looking forward to this trip.  It's pretty much the most fun I have all year, and to say I have been looking forward to getting A-WAY  is a major understatement.  But, before I can have fun, relax, and actually 'vacate' things around here, I had to bake up a STORM (hope for no additional storms on vaca)...  Hence, the lemon curd.  I made it last night and it is not only tasty, it's also pretty. Pretty food can always find its place on my table.

Here's Ina's recipe, followed by my photos.

Even the lemon peel is beautiful - look at that texture! (click to enlarge)

Typically, I blog away while I'm down in E.I., but the loaner laptop from work was still out.  Not sure I'll master blogging on my phone (isn't going to happen) but what I can do is post photos on my fb page, and perhaps get my techno-genius nephew Will (on his way to the College of Charleston) to set me and my phone up.  Look for pictures, there are always pictures!

I'll miss you, my readers, while I'm away, but if I see or experience anything spectacular (which will happen) I'll let you know somehow!

Have a GREAT weekend!