Lemon Curd
Ingredients
1-1/2 Cups Sugar
3 Large Eggs
2 Large Egg Yolks
2 Lemons, Zested
1 Cup Fresh Lemon Juice (about 4 large lemons)
1/2 Cup (8 tablespoons) Unsalted Butter, Melted
Choose a large microwave-safe bowl that accommodate all ingredients. To prevent boil-overs, the contents should fill no more than 1/4 of the bowl.
whisk together the sugar and eggs until smooth.
Stir in lemon juice, lemon zest and butter.
Cook in the microwave for one minute intervals, whisking after each minute until the mixture is thick enough to coat the back of a metal spoon. (It will thicken much more when cooled.) Depending on your microwave it can take anywhere from 4 to 10 minutes. The curd's temperature should have reached at least 185 degrees F.
Remove from the microwave, whisk one more time.
Strain the curd through a fine-mesh seive to remove all the white egg bits to ensure a perfectly smooth curd.
Store for up to three weeks in the refrigerator. Freeze for longer storage.
Pairs Well With
Notes
(A Kelly Brett Specialty)
This lemon curd is used in the "Little Bites of Sunshine" (mini lemon tarts) recipe.
This week's contest
Flavors of your heritage
Upcoming Events!
KitchenParty: Heirloom Recipe Chat and Giveaway
Friday, March 10thBakeSpace’s Cookbook Club
Chili Recipes
March 1st - 31st
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film6 Recipes
11169 Downloads
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies6 Recipes
439 Downloads
A dash of local for every season
By slyasafox1522 Recipes
12 Downloads
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
