I am a lemon fan if you haven’t learned by now. I have always wanted to try making lemon curd. Most recipes I have seen require egg yolks and usually a lot of them. I just haven’t made it yet because then I need to figure out what to do with the whites and I am not a fan of meringue or egg white omelets. So when I discovered this microwave lemon curd recipe that called for whole eggs, it was time for me to break down and try it. Egg whites wouldn’t be a problem and , HELLO!, it’s made in the microwave!
I know what you are thinking now, so what to do with this lemon curd once you make it? Well, as you can see in the picture I put some in little shortbread crust to make tiny tarts. Wouldn’t they perfect for a tea party! I found these right near the pie filling at my Smith’s (owned by Kroger). It was their own Private Selections brand.
Lemon curd is also excellent as a filling in layered cakes or cupcakes. You can also use it in a trifle or parfait. My friend Katie from Good Life Eats did a post a little bit ago with 15 ways to use curd. You can check out her post for more inspiration. I also discovered this recipe today for a fruit tart using lemon curd. Plus, I will be back Monday with a recipe using this lemon curd and it is just perfect for Summer!Print
- 1 cup white sugar
- 3 eggs
- 1 cup lemon juice
- zest of 2 lemons (can use less or none if desired)
- 1/2 cup unsalted butter, melted
- In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. This took me a total of 4 minutes.
- Remove from the microwave cool for 1 hour. Store for up to three weeks in the refrigerator in a sealed container. It will thicken a little more once it has been refrigerated.
Recipe adapted from Allrecipes.com