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
(A Kelly Brett Specialty)
This lemon curd is used in the "Little Bites of Sunshine" (mini lemon tarts) recipe.