Mixing the butter, sugar, and eggs together for the start of the curd recipe. Taken by Allspice Photography, LLC.
Whisking in the Naranjilla puree (this is also when you’d add lemon juice instead). Taken by Allspice Photography, LLC.
Stirring the lemon curd together once it’s come out of the microwave. Taken by Allspice Photography, LLC.
The completed Microwave Naranjilla curd! Taken by Allspice Photography, LLC.
Microwave Lemon Curd
Smgross1947
This is a great shortcut recipe to make lemon curd – in the microwave! A super quick way to make an amazing dish in five minutes! Now, I hear you, I know what you’re thinking – this looks nothing like lemon curd. That’s because instead of lemon juice, we used one of the amazing fruit purees from our friends at Wislla Distribution. So what’s pictured above is Naranjilla (a Colombian citrus) fruit curd! Check out more information about the project that inspired this and other recipes from our blog here later on.
Recipe Notes:
- The asterisks here correspond to places in the instructions below.
- *During step 2, you could sub the lemon juice and zest out for a fruit puree if you had that on hand, which is how we made the Naranjilla curd, pictured above.
- **It helps to write tick marks or note how many times the bowl has been in the microwave to help you keep track.
- Prep Time: 10m
- Cook Time: 5m
- Total Time: 15m
- Serves: 8 people
- Yield: ~2 cups of lemon curd
- Category: Breakfast & Brunch
Ingredients
- 1 c White sugar
- 3 Eggs
- 1 c Lemon juice (or fruit puree of choice)
- 1 tbsp. Lemon zest (optional)
- 1/2 c Country Crock Plant based butter, melted
Instructions
- In a microwave/heat-proof large bowl, whisk eggs and sugar together until combined.
- Zap butter in a heat proof mug or bowl for 1 minute to melt. Add the lemon juice and zest* along with butter to the egg and sugar mixture and stir until smooth.
- Microwave the curd in 1-minute intervals, stirring after each minute has completed**. Microwave the curd for a total of five minutes, and carefully strain the curd into into heat-safe containers (like mason jars or a Pyrex dish). This can be kept in the fridge for upwards of one month or six weeks tops. This is perfect on toast, as a filling in cakes, on cookies, in tarts, etc.!
