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5 (OK 10) minute Lemon Curd

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g4royce View Drop Down
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    Posted: 08 Oct 2012 at 3:23pm
Microwave Lemon Curd (1/2 cup)

1-2 juicy lemons
Zest of 1 of those same lemons
1 egg
1/3 stick of butter, softened
1/3 cup white sugar

1) Whisk sugar and egg yolk together until smooth and combined.
2) Whisk in butter until the mixture is smooth and color has lightened a shade or two.  Make sure the butter and egg yolk mixture is very well combined before the next step.
3) Add lemon juice slowly and continue whisking until smooth. (In a regular recipe, you would transfer it to a pan and start the cooking process here, but as we're using a microwave, move on to step 5)
4) Add lemon zest to taste (zest of 1 lemon is usually OK, but I like it tart-bitter so I add all the lemon zest) 
5) Put mixture in a microwave safe bowl and zap for 50 secs - 1 minute; stir and repeat 3-5 times until mixture is thick enough to coat the back of a spoon. Mixture might be lumpy after the first 32 zappings but whisk them away and continue.
6) If you like smooth lemon curd, strain it now while warm before it sets. If you like the bitterness of the zest and don't mind the occasional bit of egg in the curd, just transfer it to a jar while warm. 


* the original recipe called for cooled, melted butter, but as several of my friends were in too much of a hurry and added hot butter to the cold egg mixture and accidentally made sugary buttered scrambled eggs, I modified the recipe to use softened butter instead which would require more whisking and a few more turns in the microwave.

*For a larger family portion, I have successfully tripled and quadrupled this recipe.
2009 RP152
2011 Hyundai Santa Fe 3.5L V6
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