Lemon curd is always one of those things that I’m amazed to see they actually sell, and for a pretty penny too! I’m amazed because it’s really so easy to make at home with ingredients you generally have in your kitchen.
The easiest way to do it, to me, is in the microwave. Here’s how I do it…
In a medium sized bowl or large measuring cup, add 1 C. lemon juice (I have also made with Key Lime juice and a mix of lemon and Key lime juice), 1 C. sugar, and 3 whole eggs.
Microwave at 30-40 second intervals, whisking between. At some point if you’re not quite as careful i.e. like me and trying to hurry things! you may see some little white bits where the chalazae (that’s the fancy term for that white stringy thing inside the egg) has cooked faster than everything else or a bit of white has cooked too fast. No worries if you have an immersion blender (stick blender, hand blender). I am currently using the Breville immersion blender and I love it! Just use the stick blender to blend smooth. If you do not, something else with high shear such as a blender or food processor should do the trick.
Continue to cook at 30 second intervals until thick enough to coat a spoon. This usually takes about 8 or 9 minutes total but that will be dependent on the power of your microwave.
Whisk and add ½ C (1 stick) butter.
Put in a jar and refrigerate. This should be good refrigerated for several weeks…it never lasts that long in our house.
Or use it between cake layers to add moisture and a delicious POW to your cake flavor!
- 1 cup sugar
- 1 cup lemon juice
- 3 eggs
- 4 tablespoons butter
- Whisk together sugar, lemon juice, and eggs and microwave at 30 second intervals (whisking between) until thick enough to coat a spoon. Immersion blend if there are white bits (and you care because they will show). Add cold butter and whisk until melted.