- 1
Ingredients
- 1 cup freshly squeezed lemon juice
- 1 cup sugar
- 1/2 cup (8 tablespoons) butter, melted
- 2 large eggs
Preparation
Step 1
1) Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
2) Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
3) When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave.
4) Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
5) Keep curd refrigerated for up to 3 weeks; freeze for longer storage.
Yield: a scant 2 cups lemon curd
Tips from our bakers
Four large, juicy lemons should be enough to yield 1 cup of juice.
For more intense flavor in your curd, grate the rind of 2 to 4 of the lemons, combine it with the sugar in a food processor, and process until rind is finely ground. Proceed with the recipe as directed.