April 20, 2010

Penelope Carlevato's microwave lemon curd

After reading Jane's great story about lemon curd, contributor Penelope Carlevato emailed me this simplified microwave version! Wow!

Microwave Lemon Curd

4 ounces lemon juice
4 eggs beaten
1 stick (4 ounces) butter
1 pound sugar

Mix juice and sugar in a glass mixing bowl and stir well. Add in
the stick of butter. Place in microwave oven and cook on high for 2
minutes. Stir well. Repeat until butter is melted.

Take out of the microwave and slowly add in beaten eggs. Use a
wire whisk to beat in the eggs.

Place mixture back into the microwave. Set timer for 1 minute at
medium power. After each minute, beat the mixture with the
whisk. Continue cooking for one minute intervals, stir, etc.,
until the mixture is like thickened pudding. It doesn't need to
be really thick, as it cools, it will continue to thicken.  At this point,
the curd can just be put into clean jars and refrigerated.  This is so good
on English muffins, used in place of jam on Scones, or mixed with equal
parts whipping cream for tarts.  It doesn’t last too long, so make it when you
know you will be using it, at least within a week or less.

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