Microwave Lemon Curd
Ingredients
- 1 cup Sugar Could use white or sugar in the raw, giving it a slightly toastier flavor!
- 3 Eggs
- 1 cup Lemon juice Or fruit puree of choice
- 1 tbsp Lemon zest
- ½ cup Non-dairy butter Melted. We love the Country Crock plant butter or Monty's cultured cashew butter logs!
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.!
Notes
- The asterisks here correspond to places in the instructions above.
- *During step 2, you could substitute the lemon juice and zest with 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.