Best 4 Microwave Lemon Curd Recipes

MICROWAVE LEMON CURD

Steps:

• In a microwave-safe 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, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

LEMON CURD (STOVE TOP OR MICROWAVE METHOD) LIME OR ORANGE CURD

Steps:

• Stove top Method:.
• In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.
• Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.
• Add butter and stir until it has melted and combined.
• Remove from heat and cool to room temperature.
• Beat eggs into cooled lemon mixture until well blended.
• Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
• Remove from heat.
• Cover and refrigerator at least 1 hour.
• Microwave Method:.
• Place butter in a large glass measure or bowl. Microwave on high for 10 seconds or until the butter is soft, but not melted.
• Whisk in the sugar, lemon rind and lemon juice. Add the whole eggs and yolks and blend well.
• Cover with parchment paper and microwave on high for 3 minutes, stirring well after each minute or until mixture thickens and coats spoon.( May need more time for all microwave ovens are different so be sure it coats the spoon as for a custard!).
• Cover and refrigerator at least 1 hour.
• Pour into a sterilized glass jar(s) (jam jars are perfect) and leave to cool.
• Store in the refrigerator.

MICROWAVE LEMON CURD (WITH CANNING INSTRUCTIONS)

Steps:

• Wash lemons, rinse well and dry. Finely grate the thin yellow rind of the lemons. Be careful not to get any of the white pith, it is very bitter.
• Microwave the lemons on high for 20 seconds. Cut in half and ream out the juice. Strain out the seeds and any pulp. Measure the juice - you'll need 1/2 cup.
• Put the 1/2 cup juice, grated rind, butter and sugar into a microwaveable 4 cup container (I use a pyrex measure). Stir to wet the sugar.
• Microwave 1 1/2 - 2 minutes on High or until butter is melted and mixture is hot. Stir.
• Beat eggs with an electric mixer. With mixer running, gradually add the hot lemon mixture. Return the mixture to the microwaveable container.
• Microwave, uncovered, on MEDIUM (50%) for 1 - 2 minutes, STIRRING every 30 seconds, until it will coat the back of a metal spoon and a line drawn through the mixture coating the back of the spoon does not fill inches The curd will thicken more when it cools. DO NOT ALLOW IT TO BOIL.
• Pour into a tightly sealed container. REFRIGERATE and use within 2 weeks.
• For canning: Pour hot into hot sterilized canning jars, leaving 1 inch headspace. Wipe rims, top with hot lids, add rings and adjust. PRESSURE CAN half pints 10 minutes at 10 lbs. pressure. Allow pressure to reduce naturally. NOT SAFE FOR WATER BATH CANNING.

MICROWAVE LEMON CURD

Steps:

• 1. In microwave safe bowl whisk together the sugar and the eggs until smooth.
• 2. stir in the lemon juice, zest and butter cook at 1 minute intervals stir after each minute until thick enough to coat the back of a metal spoon
• 3. Remove and spoon into a small clean jar, or make several batches and spoon into sterile jars and give as gifts, Keeps up to 3 weeks in refrigerator
• 4. I recommend straining it thru a small metal strainer just to catch any bits of egg white, and make it smoother. It also thickens more after cooling