This recipe is a game changer. If you are a fan of lemon curd but the thought of making it from scratch scares you, look no further.

My sister Dixie J visited us for a long weekend over Easter. She had recently made this recipe to go with a delicious ricotta cheesecake and she was raving about how simple it was. I made a note that I had to try it.

Most recipes call for preparing lemon curd on top of the stove. It’s really not that difficult to make in this manner but there are multiple steps. I had prepared it this way before for my Lemon-Lavender Cake with Mascarpone Frosting – there’s lemon curd in the frosting (but not in the title!). It wasn’t too hard but I’m always open to an easier way to do something.

This version is made in the microwave. Not only is it simple to do, you really can’t mess it up. Even if you cook it a bit too long, you simply run it through a strainer to remove any lumps and all is good.

I used this lemon curd to make a mousse for dessert. Besides frosting and mousse, what else do you do with lemon curd? Put it on toast, muffins or pancakes, use it as a filling for cookies or flaky pastries, put a dollop on top of ice cream or crepes, or make a parfait. Sharing is always nice – put it in a mason jar, tie a ribbon around the lid, and give it as a host gift.

Looking for something to do with the extra egg whites? Why not use them to make two Tequila Sours? Feel free to substitute another alcohol (such as whiskey or bourbon) if you prefer. The egg whites add a nice froth to a traditional sour cocktail.

This lovely lemon curd is both bright in flavor and color.

Lemon Curd

 

Lemon Curd
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Recipe type: Sauce
Author:
Serves: 2 cups
Ingredients
  • finely grated zest from 2 lemons (reserved)
  • ½ cup freshly squeezed lemon juice (~ 3 lemons) (see Notes)
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 egg yolks (see Notes)
  • 8 tablespoons (1 stick) unsalted butter, cut into small cubes
  • ¼ teaspoon Kosher salt
Instructions
  1. In a medium microwave-safe bowl, whisk together the lemon juice, sugar, eggs, egg yolks and salt until smooth.
  2. Stir in butter cubes.
  3. Microwave on high power for 45 seconds. Remove and stir vigorously with a whisk. Continue to cook 45-second intervals, stirring after each interval. It will take 4-7 minutes, depending on the power of your microwave.
  4. Lemon curd is done cooking when it coats the back of a metal spoon. It’s also done when it reaches 175˚F on an instant read thermometer.
  5. Once fully cooked, whisk well.
  6. Add lemon zest and stir.
  7. Allow the lemon curd to cool to room temperature. It will thicken as it cools.
  8. Cover and store in the refrigerator for up to 2 weeks.
Notes
* Before squeezing a lemon, heat it in a microwave for about 15 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
* Why not use the two extra egg whites to make two Tequila Sours? Feel free to substitute another alcohol (such as whiskey or bourbon) if you prefer.
* Don’t worry if you mistakenly add the lemon zest to the rest of the ingredients before heating. I did this and it turned out perfectly fine.
* If you notice any small lumps in your finished lemon curd, you may have overcooked it. Simply push it through a fine-mesh strainer and it will be silky smooth.
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Source:  Variation of a recipe from The Café Sucre Farnie