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
Recipe adapted from Allrecipes.com