Microwave Lemon Curd
Recipe: #42910
June 02, 2024
Categories: Eggs, Lemon, Australian, British Gluten-Free, Vegetarian, Butter/Margarine, more
"This is such a quick and easy way to make a quick lemon curd for pancakes, toast, crumpets, waffles and even cakes. It will keep refrigerated for about 10 days. From Eggs Australia, I have included tips below preparation steps."
Original is 1.5 cp servings
Ingredients
Nutritional
- Serving Size: 1 (1207.2 g)
- Calories 3980.4
- Total Fat - 318 g
- Saturated Fat - 141.4 g
- Cholesterol - 9082.4 mg
- Sodium - 1588.6 mg
- Total Carbohydrate - 128.7 g
- Dietary Fiber - 0 g
- Sugars - 105.1 g
- Protein - 147.2 g
- Calcium - 1108.1 mg
- Iron - 24.2 mg
- Vitamin C - 3.9 mg
- Thiamin - 1.4 mg
Step by Step Method
Step 1
Combine the egg yolks, egg, sugar, lemon zest and juice in a large heatproof microwave-safe bowl.
Step 2
Whisk with a balloon whisk until combined.
Step 3
Add the diced butter and place onto the microwave turntable
Step 4
Follow manufacturer’s instructions to reduce microwave power to 50% and cook uncovered for 7-10 minutes, stirring every minute until mixture is thick enough to coat the back of a wooden spoon. (See tips below)
Step 5
Cover the curd surface with plastic wrap to prevent it from forming a skin.
Step 6
Let cool to room temperature, then refrigerate until cold; when cold spoon curd into a container, cover and refrigerate for up to 10 days.
Step 7
Tips & Hints: When making the curd, begin checking the thickness of the curd at 6 minutes cooking time by dipping a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it’s cooked enough and ready to cool.
Step 8
Microwaves vary in type, wattage and size, so cooking times may vary. Use cooking times as a guide.
Step 9
Curd will thicken as it cools.
Tips
No special items needed.
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