I have made lemon curd with several different recipes and I like the microwave version the best for some reason in the microwave the eggs don't curdle like they do whenever I make it on the stove. My sister Crystal shared this recipe with me.
Microwave Lemon Curd
1/2 cup unsalted butter
1 cup sugar
3 eggs
Finely grated zest of 3 lemons
1/2 cup fresh lemon juice
Melt butter in the microwave on high for 1-2 minutes. Grate the lemon peel to get lemon zest. In a separate bowl, combine sugar, eggs, lemon zest and lemon juice. Blend with a wire whisk. Slowly whisk in the hot melted butter.
Microwave mixture on high 3-4 minutes until thickened, whisking well after each minute.
Pour into a clean glass jar and allow to cool in refrigerator. Will keep a week or more if kept refrigerated, and more if sealed in canning jars.
1/2 cup unsalted butter
1 cup sugar
3 eggs
Finely grated zest of 3 lemons
1/2 cup fresh lemon juice
Melt butter in the microwave on high for 1-2 minutes. Grate the lemon peel to get lemon zest. In a separate bowl, combine sugar, eggs, lemon zest and lemon juice. Blend with a wire whisk. Slowly whisk in the hot melted butter.
Microwave mixture on high 3-4 minutes until thickened, whisking well after each minute.
Pour into a clean glass jar and allow to cool in refrigerator. Will keep a week or more if kept refrigerated, and more if sealed in canning jars.
