Microwave Lemon Curd
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!
- Prep Time: 10m
- Cook Time: 5m
- Total Time: 15m
- Serves: 8 people
- Yield: ~2 cups of lemon curd
- Category: Breakfast & Brunch
- 1 c White sugar
- 3 Eggs
- 1 c Lemon juice (or fruit puree of choice)
- 1 tbsp. Lemon zest (optional)
- 1/2 c Unsalted butter, melted
- 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 pryex 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.!
- *At this stage, 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 it's been in the microwave to help you keep track.