Lemon curd - creamy, tangy, wonderful spread on scones, toast and muffins, superb used as doughnut or pie filling. This recipe comes from King Author's collection of recipes.
- 1 cup freshly squeezed lemon juice (227g)
- 1 cup sugar (198g)
- 1/2 cup butter, melted (113g)
- 2 large eggs
- Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
- Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
- When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave. The curd's temperature should have reached at least 185°F.
- Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
- Keep curd refrigerated for up to 3 weeks; freeze for longer storage.
- Four large, juicy lemons should be enough to yield 1 cup of juice.
- For more intense flavor in your curd, grate the rind of 2 to 4 of the lemons, combine it with the sugar in a food processor, and process until rind is finely ground. Proceed with the recipe as directed.
- You can half the recipe if you like and to add more richness add about 1 1/2 TBSP extra softened butter and 1/8 C of heavy cream after it was done cooking.
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