I love any sweet thing with lemon in it. My mother in law has a lemon tree that produces so many lemons that they don’t know what to do with them. We take lemons by the bag full home. They are not your typical lemons from the store, these are enormous lemons. I have found some that are the size of a softball and bigger. So I am always looking for things to make with her lemons. Not to mention that her husband loves lemon desserts. I have this Pinterest board dedicated to only lemon recipes.
Now about lemon curd. I was introduced to the idea of lemon curd about 8 years ago by my friend Steve Ivy. We used to work together and carpooled every day for about 4 years. I guess it was something he either grew up with or was introduced to it by his wife. I didn’t get the full details but what he did give me was very intriguing. Something lemony, sweet, thick like a jam, and all around goodness. This was back in the day before recipe blogs were a big thing and all I found was difficult and time consuming. The flavor wasn’t all that great either. This recipe for lemon curd is super easy and really flavorful. This goes well on just about anything, toast, biscuits, waffles, cookies, pancakes, and the list goes on. Its like lemon jam. Peanut butter and lemon curd sandwich anyone? Ok that may be going a bit far but you get my point. Try it!
Easy Microwave Lemon Curd
- 1 cup white sugar
- 3 eggs
- 1 cup fresh lemon juice
- 3 lemons, zested
- 1/2 cup unsalted butter, melted and cooled slightly
- Whisk together sugar and eggs in a medium-sized microwave-safe bowl.
- Whisk in lemon juice, zest and butter.
- >Microwave on 50% power for one minute. Stir.
- Continue microwaving at 100% power in one minute intervals, stirring after each interval until the mixture is thick enough to coat the back of a spoon. (The curd will thicken as it cools.) It took me about 7 minutes doing these intervals.
- Strain curd through a fine-mesh sieve to remove zest.
- Pour curd into sterile jars and store for up to three weeks in the refrigerator.