Why I Love This Recipe
(A Kelly Brett Specialty)
This lemon curd is used in the "Little Bites of Sunshine" (mini lemon tarts) recipe.
Ingredients You'll Need
4-5 Large Lemons
1 and 1/2 Cups Sugar
3 Large Eggs
2 Large Egg Yolks
1/2 Cup (8 tablespoons) Unsalted Butter, Melted
Wash and dry the lemons.
Zest 2 whole lemons and set aside.
Juice lemons, straining out the pulp and seeds, until reaching one cup of lemon juice. It usually takes about 4 lemons. Set juice aside.
Choose a microwave-safe bowl large enough to 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 zest, lemon juice 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.
NOTE: Store for up to three weeks in the refrigerator. Freeze for longer storage.