Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Easiest Microwave Lemon Curd
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- Level: Easy
- Total: 3 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: makes 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 228
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 3 g
- Cholesterol
- 106 mg
- Sodium
- 60 mg
This is the easiest lemon curd you’ll ever make — no double boiler, no constant whisking over the stove, no stress. Everything gets whisked together in a bowl and cooked in short bursts in the microwave until silky, glossy and perfectly thick. It’s bright, tangy and just sweet enough, with that dreamy, spoon-coating texture that makes you want to eat it straight from the bowl.
- Level: Easy
- Total: 3 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: makes 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 228
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 3 g
- Cholesterol
- 106 mg
- Sodium
- 60 mg
Ingredients
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Directions
- Stir together the sugar, lemon zest and juice, salt, whole eggs and egg yolks in a medium microwave-safe bowl until smooth and well combined. Fold in the cubed butter until incorporated; the butter won’t fully combine and some chunks are okay.
- Microwave on high for three 45-second intervals (2 minutes 15 seconds total), whisking well between each interval, until the butter is fully melted and the mixture is combined and starting to warm through.
- Next, microwave the curd for four to five 30-second intervals (2 to 2 1/2 minutes total), whisking well between each interval, until the mixture thickens, coats the back of a spoon and reaches 160 degrees F. It may start to look like the mixture is scrambling, which is okay. Just whisk well and bring the mixture back together until smooth, then continue microwaving.
- Strain the curd through a fine-mesh strainer set over another medium bowl. Cover with a piece of plastic wrap, pressing it against the top of the curd to prevent the curd from developing a skin. Refrigerate until chilled through, about 3 hours.
